The Christmas markets are popping up all over London and in traditional sense they have a German theme, because its well known the world over that the German’s with their gingerbread, pretzels and best of all mulled wine know how to warm up from the cold.
Growing up in a country where the weather is warm and the holiday season is spent on the beach and wading in the waves, I had never enjoyed mulled wine before last winter. Standing in the crowds of Winter Wonderland in Hyde Park on a busy Saturday and the cool air wrapping around us we walked up towards the stand, handed over the money and drank the deliciously warming beverage with smiling faces.
Winter will never again be complete without enjoying this and so so easy to make. In fact, if you have some guests coming around you can put this into a pot and get the syrup ready in 45 minutes while preparing dinner. Five minutes before they arrive you can add the wine and rum and serve to them perfectly warm as they take their coats off.
The cold is enveloping with a haze so thick you can’t see the tops of skyscrapers, it’s reaching forward to the bones when you walk down the street and making people cower their necks into their deep woollen scarves. While the wind rushes in the doors of the tube everyone cools off from the stuffy interior where coats are suddenly too thick and too warm.
Glühwein – Mulled Wine
Adapted from Wishful Chef
1/2 cup sugar
1 cup water
1 orange, peeled and juiced
1 lemon, peeled
1 lime, peeled
1 cinnamon stick
2 star anise
1/2 nutmeg, sliced
1 bottle fruity red wine (when in doubt Cab Sav)
1/2 cup rum
Place the water, sugar, citrus peels, orange juice on medium low heat.
Add in the cinnamon, cloves, star anise and nutmeg. Cover and cook for 30 minutes, stirring occasionally.
Add in 1/2 cup wine and continue cooking for another 30 minutes, allowing the syrup to reduce and thicken.
Pour in the remaining wine and rum and heat through for 5 minutes.
Ladle into warm mugs.