Glühwein – German Mulled Wine

Around early November every year throughout Europe, Christmas markets pop up and have a traditional sense they have a German theme, selling Glühwein – German Mulled Wine as well as other German foods such as gingerbread and pretzels. Nothing warms the body though like a cup of warm glug that has infused spices, seasonal citrus and warms them wine and a little liqor.

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.

Having lived through a cold winter in Germany in my teens, I got to experience the magic of a German winter market and when some friends visited they noted how the small town over 1000 years old with it’s lights and offerings felt like the Germany you imagine visiting when you think of this country. At that time I was too young to get to taste the beauty that is the warmth of mulled wine, but you can see how this is something has become popular outside the borders.

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 minute the weather begins to cool to the point where you need a woolen scarf and a thick coat it is immediately mulled wine weather and honestly, I don’t even like wine, but there’s something about how much it warms you and the fact that this also includes liqour which I’m a big fan of. ‘The oldest documented Glühwein tankard is attributed to Count John IV of Katzenelnbogen, a German nobleman who was the first grower of Riesling grapes.

This gold-plated lockable silver tankard is dated to c. 1420,’ which reflects how well this has aged as a dish. Though it has been served throughout Europe, obviously it now has close links to Germany and markets throughout the continent always serve this as if you’re being served in Munich with traditional Bavarian outfits worn by the servers.

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 and one beautiful way to warm up is by making yourself (and loved ones) a pot of this.

How to prepare Glühwein – Mulled Wine

• Syrup it up: Place the sugar, water, citrus peels and spices to a medium saucepan on medium low heat covered to create your syrup.
• Add a tipple of wine: Add only 1/2 cup to the syrup and continue lightly simmering.
• Time for the good stuff: Add all the alcohol to the saucepan and stir through until it is warmed through.
• Serve: Pour into your serving glasses or cups and enjoy!

Tips for the best Glühwein – Mulled Wine

Type of sugar: The time of sugar is not defined in the original recipe so superfine was chosen due to how easily it dissolves to make the syrup base for this recipe.

Serving size: The serving size of this wine is one literal glass of mulled wine so if you love mulled wine you should definitely double the recipe as this heats up incredibly well a day or two after being made.

More winter drinks you’ll enjoy

Warm Orange Passion Cocktail

Eggnog

Champurrado – Thick Mexican Hot Chocolate

Glühwein – Mulled Wine
Adapted from Wishful Chef
Serves 6

Ingredients:
100 grams/1/2 cup superfine/caster sugar
250 milliliters / 1 cup water
1 orange, peeled and juiced
1 lemon, peeled
1 lime, peeled
1 cinnamon stick
6 cloves
2 star anise
1/2 nutmeg, sliced
1 bottle fruity red wine (when in doubt Cab Sav)
120 milliliters / 1/2 cup rum

Directions:
Place the water, sugar, citrus peels, orange juice into a medium saucepan 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.

Serve immediately.

Print