How to Make Vin Chaud aux Epices
Jenn, SAI Paris
December 5, 2017

We caught up with SAI Paris Program Coordinator Jenn, who is contributing to our blog this month.  Jenn is including her favorite recipe for winter: Vin Chaud Aux Epices, a spicy, warm French classic. 

In France like in other European countries, as soon as the weather starts to cool off, cafés start serving vin chaud (hot wine). Simple hot wine can be found on the menu, as well as vin chaud aux épices (hot mulled wine), although this last one is typically found mostly in Christmas markets and not always in cafés. The Romans were said to have been the first to spice and heat wine, which then spread across Europe. Read on to learn how to make this easy and simple drink.

Vin Chaud aux Epices

Vin Chaud aux Epices Recipe

Directions: Mix all the above ingredients in a pot and bring to a slow boil. Let bubble for 5 minutes to allow the wine to soak up the spices.
Serve really hot using a slotted spoon to filter out spices before drinking.


1.5L of red wine (2 bottles) – Bordeaux, Bourgogne, or Pinot Noir
1 ¼ cup brown sugar
Grated lemon peel
Grated orange peel
2 cinnamon sticks
2 cloves
2 star anise
Small piece of chopped ginger
Pinch of nutmeg
1 orange (thinly sliced)

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