Glühwein is Germany’s warmly spiced mulled wine, served at winter markets and gatherings with citrus, cinnamon, cloves, and star anise.
The wine is gently heated with a small amount of water and sugar so the spices infuse without boiling away the aroma or alcohol.
Keep the pot below a simmer; boiling makes the wine taste harsh and drives off the fragrant spice notes.
Serving Suggestions
Serve warm in heatproof mugs with an orange slice, cinnamon stick, and a few of the strained spices.
Recipe Notes
Glühwein can be refrigerated for up to 3 days and reheated gently. Strain the spices before storing.
German Glühwein (Mulled Wine)
A gently heated German mulled wine scented with orange, cinnamon, cloves, and star anise.
Ingredients
Equipment
Method
Infuse the spices:
- Use a peeler to remove a few thin strips of orange peel, avoiding most of the white pith. Add the peel, orange slices, cinnamon, cloves, star anise, sugar, water, and cardamom to a saucepan.
- Warm over medium heat for 5 minutes, stirring until the sugar dissolves.
Warm the wine:
- Pour in the red wine and heat gently for 15 minutes until steaming but never simmering or boiling.
- Turn off the heat and stir in the brandy, if using. Taste and add a little more sugar if needed.
Strain and serve:
- Strain the glühwein into heatproof mugs, reserving a few orange slices for garnish.
- Serve immediately with a cinnamon stick or orange slice in each mug.
Nutrition
Notes
- Choose a dry, fruit-forward red wine that you would enjoy drinking on its own.
- For a non-alcoholic version, replace the wine with red grape juice and reduce the sugar.
