Glühwein (German Mulled Wine)
A mug of my easy and deliciously spiced Glühwein is sure to brighten your spirits and warm you up on a cold winter day!
From watching the Prague christmas tree lighting with a hot mug of spiced svařák to warming up with a glass of gløgg during a chilly evening exploring Copenhagen’s amusement park turned winter wonderland, mulled wine has played a role in some of my favorite holiday memories!
While every country has their own take on the spiced winter drink, this recipe most closely resembles Glühwein — the first mulled wine that I encountered and the version closest to my heart.
For more German Christmas recipes, make sure to check out my Zimtsterne cookies!
Key ingredients
- Wine: Opt for a dry red wine with fruity notes. No need for a high-end wine, as the citrus and spice will hide the delicate flavors. Merlot is my go-to option.
- Spices: I always use cinnamon sticks, star anise and cloves, but feel free to adjust to taste. Although not super traditional, juniper berries have become one of my favorite spices to add. They have a slightly woodsy, pine-like scent that I think is just perfect for this festive cocktail!
- Citrus: I use freshly squeezed orange juice and navel orange slices. Blood oranges, cara cara oranges and tangerines would also work well.
- Honey: Honey sweetens the Glühwein. I use a rather conservative amount but you can add more to taste.
- Rum (optional): Before serving, if you’re so inclined, add a little extra holiday cheer! My personal preference is to add a few shots of rum or amaretto. It’s incredibly delicious and adds a bit of extra warmth to the festive drink.
Storage
Leftover mulled wine can be cooled completely and then stored in an airtight container in the refrigerator for up to 3 days. I recommend removing any spices and citrus so the flavors don’t become too intense.
You can reheat the Glühwein on the stovetop over low heat.
Expert tips and tricks
- Add extra garnishes. I like to add a few fresh cranberries and a sprig of rosemary to each mug for a festive pop of color.
- Mix it up. Experiment with adding vanilla beans, nutmeg, cardamom, allspice or even a bit of fresh ginger.
- Heat gently. Avoid boiling the wine; just heat it through to preserve the flavors.
- Infuse for flavor. After heating, turn off the heat, cover the pot, and let the mixture sit for about an hour to allow the flavors to meld. If you’re short on time, half an hour works too!
FAQs
No need to reach for a high-end wine, as the spices and citrus will overshadow its subtle flavors. I generally opt for a cheaper bottle of Merlot.
Yes, the rum is completely optional.
Serve mulled wine warm in heatproof glasses or mugs. Garnish with fresh herbs or fruit slices for a festive touch.
Glühwein Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Category: Drinks
- Method: Cocktail
- Cuisine: German
Ingredients
- 1 (750 ml) bottle dry red wine
- 3/4 cup (180 ml) orange juice
- 1 orange, thinly sliced
- 2 cinnamon sticks
- 2 whole star anise
- 5 whole cloves
- 3 juniper berries (optional)
- 3 tablespoons honey
- 1/4 cup (60 ml) rum (optional)
Instructions
- Combine the red wine, orange juice, orange slices, spices and honey in a pot.
- Bring the mixture to a very slight simmer over medium heat. Stir briefly until the honey is dissolved.
- Immediately turn off the heat, cover and let the mixture steep for 30 minutes to 1 hour.
- Warm up the mixture and add rum before serving.
Notes
Storage: Strain leftover Glühwein and discard the citrus and spices. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.
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