German

Glühwein (German Mulled Wine)

Name: Glühwein (German Mulled Wine)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: German
Ingredients: 750 ml dry red wine, 1 standard bottle; Pinot Noir, Merlot or Cabernet Sauvignon; 1 orange, sliced into rounds; 30–45 g sugar, or 30–45 ml honey, adjusted to taste; 2 cinnamon sticks; 5–6 whole cloves; 2 whole star anise; 15–30 ml rum, amaretto or brandy, per mug, added to taste just before serving

Fragrant, gently spiced red wine infused with orange, cinnamon, cloves and star anise. A classic German winter warmer.

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 4
Difficulty: Easy
Calories: 190 per serving

Glühwein is a traditional German winter warmer made by gently infusing red wine with orange, cinnamon, cloves and star anise. It is fragrant, gently spiced and pleasantly sweet, and the sweetness is easy to adjust to taste. For an extra kick, add a Schuss of rum, amaretto or brandy to each mug just before serving.

Ingredients

Serves 4. Tap to tick off as you go.

For the Glühwein

750 ml dry red wine, 1 standard bottle; Pinot Noir, Merlot or Cabernet Sauvignon
1 orange, sliced into rounds
30–45 g sugar, or 30–45 ml honey, adjusted to taste
2 cinnamon sticks
5–6 whole cloves
2 whole star anise

The Schuss (extra shot)

15–30 ml rum, amaretto or brandy, per mug, added to taste just before serving (optional)

Method

Pour the red wine into a medium saucepan. Add the orange slices, sugar or honey, cinnamon sticks, cloves and star anise. Stir gently to help dissolve the sugar and distribute the spices.
Place the pan over a medium-low heat and warm gently until the wine is steaming and small bubbles begin to form around the edges. Do not let the wine boil. If you have a kitchen thermometer, aim for about 70–75°C.
5 mins
Reduce the heat to low, cover the pan and let the wine infuse gently for 15–20 minutes, stirring occasionally and tasting towards the end. Add a little more sugar or honey if you prefer it sweeter. Avoid prolonged heating, as the orange rind and spices can become bitter.
20 mins
Remove the pan from the heat. Strain the Glühwein through a fine-mesh sieve into a heatproof jug to remove the spices and orange slices, then pour into heatproof mugs or glasses and serve warm.
For a traditional Glühwein mit Schuss, add 15–30 ml of rum, amaretto or brandy to each mug just before serving. Stir gently and enjoy while warm.

Serving suggestions

Pour into heatproof mugs or glasses and serve warm. For a traditional Glühwein mit Schuss, stir 15–30 ml of rum, amaretto or brandy into each mug just before serving.

Cook’s tips

Choose a dry, fruit-forward red wine you enjoy drinking; it need not be expensive, but avoid very tannic or heavily oaked wines, which taste harsh when heated. Start with 30 g sugar and taste after infusing. Honey gives a slightly different flavour, and less sugar lets the orange and spices come through more. Do not let the wine boil, which drives off alcohol and makes the flavour harsher; if serving over a long time, keep it warm over a very low heat. Do not infuse for too long, as the orange rind and spices can turn bitter. To make ahead, strain out the orange and spices once infused, cool and refrigerate, then reheat gently without boiling.