Crockpot Hot Buttered Spiced Wine

This crockpot hot buttered spiced wine is like mulled wine meets hot buttered rum: rich, silky, and deeply spiced. A gentle, low-heat slow cooker method melts a small amount of spiced butter into red wine and apple cider so you get a smooth, velvety drink instead of something oily or separated. These steps are broken down in detail so you can follow them even if it’s your first time making a hot buttered drink.

🧡 Why You’ll Love It

• Very detailed, beginner-friendly, step-by-step process
• Uses budget-friendly red wine (no fancy bottle needed)
• Slow cooker keeps everything hot without boiling or scorching
• Silky, buttery texture without tasting greasy
• Easy to adjust sweetness, richness, and spice
• Great for parties — guests can ladle their own mugs

🧂 Ingredients (What You Actually Need)

Makes about 8–10 small mugs

Base Liquid Ingredients

• 1 (750 ml) bottle dry red wine
  Good options: merlot, cabernet sauvignon, shiraz, or zinfandel. Avoid very oaky or very sweet reds.
• 1½ cups apple cider (unfiltered if possible; not clear apple juice)
• ¼–½ cup brown sugar (light or dark) or honey
• 1 medium orange, sliced into ¼-inch rounds (peel on)
• 3–4 thin slices lemon (optional, for brightness)
• 2–3 cinnamon sticks (about 3–4 inches each)
• 4–5 whole cloves
• 3–5 allspice berries or ½ tsp ground allspice
• 1 star anise pod (optional but nice for aroma)
• 1–2 inch piece fresh ginger, sliced into thin coins

Hot Buttered Spice Mix (Compound Butter)

You will stir this into the hot wine so it melts smoothly.

• 3 tbsp unsalted butter, at room temperature (soft but not melted)
• 1 tbsp brown sugar
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• Small pinch fine salt (balances the sweetness and makes flavors pop)

Optional Add-Ins (Choose 1–3)

• ¼–½ cup dark rum (classic “hot buttered” taste)
• 1 tsp vanilla extract (rounds and softens the flavor)
• ¼ cup orange liqueur (Cointreau, Grand Marnier, or triple sec)
• 1 ripe pear, thinly sliced (adds subtle sweetness)

Helpful Gear (Makes This Much Easier)

• Programmable slow cooker (4–6 quart)
• Reusable spice bags (for cloves, allspice, and ginger)
• Citrus zester/peeler (for neat orange peel curls)
• Heatproof glass mugs (so you can see the deep red color)
• Stainless steel soup ladle (for clean serving)
• Mini whisk (helps blend the butter into the wine smoothly)
• Fine-mesh strainer (for straining leftovers)

Steps (Do This)

We’ll go in small, clear stages: set up the slow cooker, prep citrus and spices, make the spiced butter, build the wine base, gently heat, then whisk in the butter and adjust. Each section has a “Checkpoint” so you know you’re on track.

1. Set Up the Slow Cooker

1. Place your 4–6 quart slow cooker on a flat, heat-safe surface.
2. Lift out the crock and smell it:
   • If it smells like chili, curry, or anything savory, wash with hot soapy water, rinse well, and dry completely.
3. Return the crock to the base.
4. Turn the cooker to LOW, lid off, so the crock can begin to gently warm while you prep.

Checkpoint: Slow cooker is on LOW, empty, clean, and just barely warming — not hot.

2. Prep the Citrus

5. Rinse and dry the orange and lemon.
6. Slice the orange:
   • Cut off a very thin slice from each end (to remove the stem and bottom).
   • Slice into rounds about ¼ inch thick.
   • Keep the peel on — it adds flavor and aroma.
7. Slice the lemon:
   • Cut off the very ends.
   • Slice 3–4 thin rounds (lemon is strong, so don’t overdo it).
   • Set aside any extra lemon for later in case you need more brightness.
8. Optional garnish prep:
   • Use a citrus zester/peeler to create a few neat strips of orange peel.
   • Set those aside for garnishing finished mugs.

Checkpoint: You now have a small plate with orange rounds, lemon rounds, and possibly some orange peel strips for garnish.

3. Prep the Whole Spices

9. Prep the ginger:
   • Rinse a 1–2 inch piece of fresh ginger.
   • No need to peel if the skin is clean.
   • Slice into thin coins, about ⅛ inch thick.
10. Gather your whole spices:
    • 2–3 cinnamon sticks
    • 4–5 whole cloves
    • 3–5 allspice berries (or measure ½ tsp ground allspice into a tiny bowl)
    • 1 star anise pod (optional)
11. Bag the stronger spices (optional but recommended):
    • Place the cloves, allspice berries, and ginger slices into a reusable spice bag.
    • Tie or close the bag securely so small pieces don’t escape.
    • Keep cinnamon sticks and star anise loose so they can float and look nice in the pot.

Checkpoint: Your spice bag is ready (with cloves, allspice, ginger), and your cinnamon sticks and star anise are set aside.

4. Make the Hot Buttered Spice Mix (Compound Butter)

This step ensures the butter blends smoothly into the hot wine instead of separating into greasy pools.

12. Place 3 tbsp softened unsalted butter in a small mixing bowl.
    • “Softened” means it yields easily when pressed with a finger but isn’t melted.
13. Add:
    • 1 tbsp brown sugar
    • ½ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ⅛ tsp ground cloves
    • A small pinch of fine salt
14. Use a spoon or small spatula to mash and mix until everything is completely combined:
    • No streaks of untreated butter.
    • No clumps of dry spice.
15. Set this bowl aside at room temperature (do not chill it; you want it soft when adding).

Checkpoint: The butter mixture should look like smooth, spiced frosting: uniform in color and very spreadable.

5. Build the Wine & Cider Base in the Crock

16. Add the wine:
    • Open the bottle of red wine.
    • Pour all of it into the slow cooker.
    • If you want, taste a small sip now to understand how dry or fruity your starting wine is.
17. Add the apple cider:
    • Measure 1½ cups apple cider.
    • Pour into the crock with the wine.
18. Add initial sweetener:
    • Stir in ¼ cup brown sugar to start.
    • Use a spoon to stir gently until the sugar is mostly dissolved.
    • You’ll fine-tune sweetness later, so don’t make it very sweet yet.
19. Add the citrus and optional pear:
    • Place the orange rounds into the crock.
    • Add the lemon slices (start with 2–3; you can always add another later).
    • If using pear slices, add them now as well.
20. Add the spices:
    • Add the cinnamon sticks and star anise directly to the liquid.
    • Add the spice bag (with cloves, allspice, ginger) to the crock.
    • Use the back of a spoon to gently push fruit and the spice bag so they’re mostly submerged.

Checkpoint: You should see a dark red liquid with slices of orange and lemon floating, cinnamon sticks and star anise visible, and the spice bag fully under the surface.

6. Heat Gently (Don’t Let It Boil)

21. Place the lid on the slow cooker.
22. Stay on LOW heat.
23. Let the mixture heat for about 45–70 minutes, depending on your slow cooker.

During this time, check the wine carefully:

• At about 30 minutes:
  • Quickly lift the lid and look:
    • You should see light steam rising.
    • You should not see actual bubbling, especially not in the center.
• If you see bubbles starting at the edges:
  • Switch the slow cooker to “Keep Warm” right away.
  • Crack the lid open slightly for 5–10 minutes to let some heat escape.

Why this matters: Boiling wine:

• Drives off alcohol.
• Can extract bitterness from citrus peel and spices.
• Makes it harder for the butter to integrate smoothly later.

Checkpoint: After about an hour, the wine should be clearly steaming and fragrant but calm on the surface — no active bubbling anywhere.

7. Add and Whisk in the Hot Buttered Spice Mix

24. Stir the wine gently with a spoon.
25. Take the bowl of spiced butter mixture (it should still be soft).
26. Use a spoon to scoop the butter mixture into several small dollops on top of the hot wine (instead of one big blob):
    • Drop 4–5 small spoonfuls spread across the surface.
27. Take your mini whisk and gently whisk the surface of the wine in small circles:
    • The butter will start melting and blending into the wine.
    • Move the whisk around so you’re mixing evenly.
28. Keep whisking gently for about 2–3 minutes until the spiced butter is fully dissolved.

What you should see:

• The surface of the wine will look slightly shinier, with a subtle sheen.
• No visible chunks or streaks of butter.

Checkpoint: After whisking, the liquid should look uniform, with a soft gloss but no obvious separation.

8. Taste and Adjust (Sweetness, Spice, and Richness)

29. Use a ladle to scoop a small amount into a heatproof mug.
30. Let it cool for 15–20 seconds so you don’t burn your mouth and can properly taste it.
31. Check sweetness:
    • If it’s not sweet enough:
      • Add 1–2 tablespoons brown sugar at a time, stir, wait a couple of minutes, then taste again.
    • If it’s too sweet:
      • Add a splash of wine or apple cider and stir.
32. Check richness and butter flavor:
    • If it tastes rich and silky, you’re done with butter.
    • If you want it richer:
      • Add another teaspoon or two of the butter mixture (if you reserved some), whisk again, and re-taste.
    • If it ever starts to taste slightly oily:
      • Don’t add more butter.
      • Add a bit more cider and whisk again to lighten the texture.
33. Check spice level:
    • If spices are strong or slightly bitter:
      • Remove the spice bag (cloves, allspice, ginger).
      • You can leave the cinnamon sticks and star anise in for mild background spice.
    • If spices are too mild:
      • Leave the spice bag in for another 15–20 minutes and taste again before adding any extra ground spices.
34. Add optional extras now:
    • For a classic hot-buttered note: add ¼–½ cup dark rum.
    • For a rounded, soft finish: add 1 tsp vanilla extract.
    • For more orange aroma: add ¼ cup orange liqueur.
    • Stir well and taste again.

Final tasting checkpoint: It should taste warm, silky, gently spiced, and just sweet enough — like a dessert drink, but not syrupy.

9. Switch to Keep Warm and Set Up for Serving

34. Switch the slow cooker from LOW to “Keep Warm.”
35. Give the wine one last gentle stir.
36. Set up your serving area:
    • Line up heatproof glass mugs.
    • Place a stainless steel soup ladle in or next to the crock.
    • Set out a small plate or bowl with garnishes: orange peel curls, cinnamon sticks, star anise.
37. To serve:
    • Ladle hot buttered spiced wine into each mug.
    • Try to include one orange slice or a small piece of fruit in each mug for presentation.
    • Add a cinnamon stick or orange peel curl as garnish if you like.

Serving checkpoint: In the mug, the drink should look deeply colored, slightly glossy on top, with very fine steam and a rich, spiced aroma.

💡 Helpful Tips & Substitutions

Wine Choices

• Merlot: soft and round, very forgiving.
• Zinfandel: bolder and fruitier — good if you like a stronger wine presence.
• Cabernet: works well if it’s not heavily oaked.
• Avoid: very oaky reds and very sweet reds (they can clash with butter and spice).

Butter Tips

• Always use softened, not melted, butter for the spice mix.
• Add the butter after the wine is hot and off any risk of boiling.
• Whisk gently but thoroughly to integrate — don’t just stir once and walk away.

Sweetness & Spice Control

• Start with less sugar; warm drinks taste sweeter than cold.
• Cloves and allspice are the main “sharp” spices — avoid leaving them in too long.
• Cinnamon and star anise infuse more gently and can stay longer in the pot.

🎁 Serving Ideas

• Serve with:
  • Cheese boards (brie, gouda, cheddar, blue cheese)
  • Soft pretzels or crusty bread
  • Chocolate desserts (brownies, flourless cake, chocolate truffles)
  • Apple crisp, pear tart, or spice cake
• For a self-serve station:
  • Keep the crockpot on Warm.
  • Set out mugs, garnishes, and a small sign with the drink name & “Adults only.”
• For outdoor gatherings, use insulated mugs so the drink stays hot longer.

🕒 Make-Ahead & Storage

Make-Ahead Prep (Up to 1 Day Ahead)

• Slice orange, lemon, and optional pear; store in airtight containers in the fridge.
• Pre-measure spices and place them in a reusable spice bag or small jar.
• Make the spiced butter mix, cover, and refrigerate. Bring it back to room temperature before adding to the wine so it blends easily.

Keeping It Warm

• Leave the slow cooker on “Keep Warm” for up to 3 hours.
• Stir gently every 30–45 minutes to keep the butter integrated and flavors even.
• If it starts tasting more intense or slightly thick:
  • Add a small splash of apple cider or wine and whisk briefly.

Storing & Reheating Leftovers

1. Turn off the slow cooker and let the wine cool to room temperature.
2. Place a fine-mesh strainer over a large jar or bottle.
3. Pour the wine through to remove citrus, spices, and any remaining solids.
4. Cover and refrigerate for up to 3 days.
5. To reheat:
   • Pour into a saucepan and warm gently over LOW heat, whisking a bit to refresh the texture — don’t let it boil, or
   • Return to the slow cooker and heat on LOW until hot, then switch to Warm.

Wrap-Up

This crockpot hot buttered spiced wine walks you through each step so you don’t have to guess — from prepping spices and citrus to whisking in the butter at the right time. Once you’ve made it once, you’ll know exactly how sweet, rich, and spiced you like it, and you can recreate that same silky, cozy batch all season long.