Traditionally made with a hearty red wine heated and spiced, glühwein (or mulled wine) is popular in the chilly northern climes of Europe. But, that’s not to say we can’t enjoy it down south…
Serve your glühwein in a mug with a brim that is wider than the base. This will prevent the spices from getting in your way. Choose ceramic or porcelain to keep it hot while protecting your hands from the heat.
Many recipes call for ground spices, leaving a gritty residue. Use whole spices, which are easier to strain. Toast them first, for intense flavour.
A garnish adds rustic flair. Try cinnamon sticks, orange slices, whole spices (such as star anise) or berries.
Make sure the wine stays hot. The scent of the spices adds to the experience; these aromas are only released when heated. We recommend making your glühwein in a slow cooker; but if you don’t have one, it does just as well on low heat on the stove.
- 750 ml red wine
- 1 orange
- 750 ml orange juice
- 1 tbsp ground cinnamon
- 1 tbsp ground nutmeg
- 1 tbsp ground ginger
- 3 tbsp honey
- 60 ml sugar
- Juice of 1 lemon
1. Place the wine in a large, heavy-bottomed pot over medium heat.
2. Pierce the orange a few times with a fork, then cut it in half. Add it to the wine.
3. Add the remaining ingredients and simmer for 5 minutes, constantly stirring with a whisk. Do not let the wine boil.
4. Reduce the heat and keep the wine just below a simmer for 45 minutes.
5. Ladle your glühwein into mugs and serve hot.
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