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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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December 01 2018

Low-Carb Mulled Wine

By Editorial Team

Cocktails are always welcome, but this time of year nothing rings in the festivities like traditional mulled wine. Warm, spicy and rich, it’s the perfect drink for both comfort and celebration.

Regular mulled wine recipes include a hefty dose of sugar, but that’s unnecessary when you take advantage of the many incredible varieties of natural low-carb sweeteners out there. All the flavor, none of the added sugar. Tradition is back on the table.

Servings: 7

Time in Kitchen: 20 minutes


  • 1 bottle dry red wine
  • 2 oranges
  • 4 whole cloves
  • 3 allspice berries
  • 3 star anise pods
  • 3-4 cinnamon stick (cut in half)
  • 1/2 cup water
  • 1/2 cup of erythritol sweetener like Swerve (alternatively, use monk fruit sweetener or stevia-monk fruit blend if preferred)


Peel one orange into decorative strips and insert cloves into the peel. Cut the other orange into decorative slices for serving later.

Combine orange peel, spices, water, and sweetener of choice in a saucepan over medium heat.

Bring to a simmer for 10 minutes. Remove from heat, and add wine. Let stand for 30 minutes.

Warm just before serving or keep on a low-heat burner. Serve with orange wedges and cinnamon sticks.

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