Mulled Wine Recipe: Classic Spiced Glühwein

Ingredients

25¼ oz dry red wine one bottle, fruity and not too tannic
1¾ oz brandy optional for extra warmth (optional)e.g. Asbach · Torres · Metaxa · Rémy Martin · Hennessy
1 orange sliced, plus extra slices to garnish
6 whole cloves
3 cinnamon stick plus extra to garnish
3 star anise
2 oz honey adjust to taste

Garnish: Orange slice and cinnamon stick · Ice: Served up, no ice

Method

Put the wine, orange slices, cloves, cinnamon sticks, star anise and honey in a saucepan.
Heat over medium heat until the wine is steaming, then turn the heat down to low.
Let it infuse for about 10 minutes without boiling.
Stir in the brandy if using, then taste and adjust the sweetness.
Ladle into mugs through a small sieve and garnish with an orange slice and a cinnamon stick.

Watch it made

Mulled Wine (Glühwein)

Taste

Warm, fruity and spiced with orange, cinnamon and clove, rounded by honey. Soft and comforting, with alcohol more noticeable if you add brandy.

History and origin

Heating wine with spices and honey is an ancient idea. Roman cookery texts describe spiced, honeyed wines, and in medieval Europe sweetened wines flavored with cinnamon, ginger and other costly spices were popular among those who could afford them. The tradition survived in many regional forms.

In Germany and Austria, Glühwein is inseparable from the Christmas markets, where it is served in mugs from steaming stalls through Advent. Scandinavia has its own version, glögg, often fortified with spirits and served with raisins and blanched almonds. In Britain and the United States the drink is simply called mulled wine. The recipes vary from household to household, but the principle stays the same: red wine, citrus, warming spices and something sweet, heated gently and never boiled.

Bartender tips

Never let it boil: the alcohol evaporates and the spices turn harsh and bitter.
Use a fruity, soft red such as Merlot, Dornfelder or Grenache; expensive or very tannic wine is wasted here.
Stud the orange slices with the cloves so they are easy to remove later.

Variations

Glögg: The Scandinavian style: add a splash of aquavit or vodka, cardamom and ginger, and serve with raisins and blanched almonds.
White Glühwein: Use a dry white wine with apple slices, vanilla and cinnamon for a lighter version.
Kinderpunsch: For an alcohol-free version, use red grape juice and a little black tea instead of wine.