A TASTE OF the HOLIDAY MARKETS
Mulled Wine – Glühwein
HOLIDAY FAVORITES – DRINK – GERMANY
Mulled wine, known as Glühwein in German, is a festive staple, that traces its origins back to the Roman Empire where it was made to ensure no wine went to waste and to promote health during cold months. Over time, it became a Christmas tradition in Germany and other parts of Europe, often enhanced with additional spirits and sweeteners. Today, it’s celebrated worldwide and served at every holiday market bringing warmth and joy to chilly winter festivities.
Mulled wine goes by many names—spiced wine, hot wine, glögg, glühwein, and vin chaud are a few — the spices and alcohol of choice may vary depending on the region.
This festive spiced holiday wine uses brandy, apple cider, and spices and can be made on the stovetop or in a slow cooker. You can easily double this recipe based on the size of your pot if you’re entertaining a large group.
My first encounter with authentic German Glühwein was at a Nuremberg Christkindlesmarkt, a bustling Christmas market in Nuremberg. The market was adorned with twinkling lights and rows of stalls selling handcrafted goods—a festive scene right out of a holiday card. The crowd was lively and the sounds of holiday music and the enticing aromas of roasted chestnuts and spiced gingerbread were everywhere. Just perfect—except for the bitter cold.
When I could no longer feel my fingers or toes I found myself drawn to a quaint stall adorned with fir branches and red ribbons, where steaming cauldrons of Glühwein were being served. The vendor, a jovial man with a thick beard and a hearty laugh, handed me a mug of the hot, fragrant beverage. It was beautifully aromatic, a rich blend of red wine heated with cinnamon sticks, cloves, star anise, and a hint of citrus, sweetened just right with a dash of sugar. Delicious warmth came over me with the first sip. The spices were perfectly balanced, a harmonious blend that was both comforting and invigorating. As I strolled through the market, sipping my Glühwein and soaking in the festive atmosphere, I realized that this was the secret the locals don’t want you to know about braving the cold!
The nice thing about the mulled wine at the markets in Germany is that to enjoy a cup, you need to buy a mug, which you then get to keep, or have refilled. I think I still have that Nuremburg market mug!
Recipe: Mulled Wine
Serves 10-12; prep takes about 30-40 minutes
The secrets to success
Choose a good quality but not overly expensive wine. A mid-range bottle is perfect as the spices and citrus will be the dominant flavors.
Use a full-bodied, dry red wines like Cabernet Sauvignon or Zinfandel to balance the sweetness of the other ingredients.
Always use whole spices for the best infusion of flavors; ground spices can create an unpleasant texture.
Never allow the mulled wine to boil; simmering gently will incorporate flavors without reducing the alcohol content significantly.
Ingredients
- 1 bottle (1500 ml) of dry, fruity red wine (Merlot, Zinfandel, or Cabernet Sauvignon work well)
- 4 cups apple cider
- ½ cup honey
- 2 oranges (zest and juice)
- 10 whole cloves
- 8 green cardamom pods
- 4 cinnamon sticks
- 2 whole star anise
- ½ cup brandy
- Orange slices and additional cinnamon sticks for garnish
Instructions
In a large Dutch oven or pot, combine the wine, apple cider, honey, and the zest and juice of the oranges. Stir well.
Add cloves, cardamom pods, cinnamon sticks, and star anise to the pot.
Heat over medium-high until the mixture reaches a simmer. Then reduce heat to low and let it gently simmer for 30 minutes. Avoid boiling to keep the alcohol from evaporating.
Stir in the brandy just before serving.
Serve the mulled wine in mugs, garnished with a slice of orange and a cinnamon stick.
If using a slow cooker, combine all ingredients except brandy in the slow cooker and set to low. Heat for 30-60 minutes, then add brandy when ready to serve. Keep warm on the ‘Keep Warm’ setting.
Storage: Cool and store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove or in the slow cooker on low heat.
