How to make the Best Mulled Wine ( Glühwein )
Let’s face it; sometimes we just need some good-tasting booze to get us through the Holidays. Be it family, shopping or cooking.. it can all be just as stressful as it is blissful. That’s why Glühwein was invented! It’s a spicy, fruity, fragrant winter version of Sangria.
This stuff is truly epic, and though most Europeans keep their mulled wine recipe carefully locked up, here I will show you how to make it.
The Secret Recipe!
When choosing a wine to spice, shoot for a full-bodied drier red wine like a Cabernet or something similar to ensure that is not sweet or oaky. You can also use white wine, so long as it’s also very bold.
STEP 1: In a Large Pot, Combine the Following
1 Bottle Wine
20 whole cloves
2 cinnamon sticks, broken into 3-4 pieces each
3-4 whole allspice
1 whole nutmeg (crushed into large pieces)
1/2 orange, sliced (or lemon for white wine)
1/2 cup orange juice
Kirschwasser to taste (or Amaretto if you’re using the white wine!)
2 tablespoons honey
2 cardamom pods
STEP 2: Warm the Liquid Until Perceived Perfection
It is essential during the heating process that the wine NEVER boils. This will require an extra low heat setting and/or a watchful eye. Warm the Gluhwein for approximately one hour, or until it tastes like the right amount of spice for you. Check the sweetness level about halfway through the cooking time and if it’s not sweet enough, add some extra honey, honey!
STEP 3. ???
Drink while the concoction is still warm for some utter Holiday goodness in a mug!
STEP 4. Profit!
(… and consider it my way of giving thanks. )