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German Mulled Wine

The Quirky Foodster Team

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Ingredients

  • 1 bottle (750 ml) red wine
  • 2 cinnamon sticks
  • 4 whole cloves
  • 2 star anise
  • 1 orange, sliced, plus zest
  • 3 tbsp sugar (or to taste)
  • 50 ml (1/4 cup) rum or amaretto (optional)

Method

  1. Combine the wine, cinnamon sticks, cloves, star anise, orange slices and sugar in a saucepan.
  2. Heat gently over low heat, stirring to dissolve the sugar — do not let it boil, as this cooks off the alcohol and aroma.
  3. Simmer very gently for 20-30 minutes to let the spices infuse.
  4. Stir in the rum or amaretto, if using, just before serving.
  5. Strain out the whole spices and orange slices, and serve hot in mugs, garnished with a fresh cinnamon stick or orange slice.

Introduction: The unmistakable scent of Glühwein simmering with spices is a defining feature of German Christmas markets, where mugs of the warm spiced wine are sold from stalls to ward off the winter cold.

Cultural Background: The unmistakable scent of Glühwein simmering with spices is a defining feature of German Christmas markets, where mugs of the warm spiced wine are sold from stalls to ward off the winter cold.

Tips: Keep the heat low throughout — a rolling boil will boil off the alcohol and turn the wine bitter.

Variations: A white wine version, Weißer Glühwein, is popular in some regions and uses similar spicing.

Storage: Keeps 3-4 days refrigerated; gently reheat before serving, never boiling.

Reheating: Reheat gently over low heat for 5-8 minutes, stirring, until hot but not boiling.

Nutrition: Approx. 180 kcal, 0g protein, 0g fat, 18g carbohydrate per mug (with sugar).

FAQs:

Q: Can I make a non-alcoholic version?

A: Yes, substitute the wine with a good-quality red grape juice and simmer with the same spices.

Q: How far ahead can I make Glühwein?

A: It can be made a few hours ahead and kept warm on low heat, or refrigerated and reheated gently.

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