It’s a popular drink for a stroll through Christmas market stalls and a way to warm up after skiing, but you can transport yourself to the Alps without ever leaving your home. Glühwein has been made for hundreds of years - once upon a time using red hot irons to heat the wine, giving it it’s name. It’s worth making it just for that, in my opinion.In the holiday season, what could be more magical than glow wine?! That’s what the German word for mulled wine directly translates to. Let me tell you, making Glühwein make the house smell like Christmas. Sometimes you can return the mugs to get your deposit back or you can just keep it as a souvenir. Typically, when you buy a Glühwein there, you pay a little extra for a mug, like a deposit. Oh, these blue mugs that are in the photo shoot? They’re from the aforementioned Christmas Markets. Oh, and if you really don’t want to get any cloves or lemon bits into your drink, you can just pour it through a strainer first. If you boil it, you’ll be removing most of the alcohol and what fun would that be?Īfter about 15 minutes or so, take the pot off the burner and let it cool a little. The most important thing to know about making a mulled wine is to make sure not to bring it to a boil, but instead you want to heat it low and slow. Stir it once or twice to make sure the sugar is dissolved. Set the burner to low and let the flavours blend. Next, we do is pour the wine into a medium sauce pan and then add all the ingredients. Also, instead of regular sugar you can use honey.Įxperiment with adding 2 juniper berries, a few gratings of nutmeg, 3 cardamon pods or 1 star anise.įirst, we gather all the ingredients that we’re going to add to the wine. More sugar can be added to individual mugs to taste. Oranges can also be substituted or added to the lemon. When I’m going more for looks, I go for the latter. When I’m just wanting the taste, I go for the former. On to the traditional Glühwein recipe! Glühwein (Mulled Wine)Ī note on the lemon – you can either slice it lengthwise into wedges or slice it crosswise. If you really want to give your Glühwein an extra kick, you can serve it “mit Schuss” or with a shot of liquor, like rum, kirschwasser or apple brandy. We’re not big on robust red wine fans in my household, so we ended up liking the fruitier Merlot the best. Hence why I tried out the recipe with Two Buck Chucks from Trader Joe’s – the Cab Sauv and Merlot. You can also use something a little less expensive, since you’ll be altering the flavour. My rule of thumb would be to go with a type of red wine you already like to drink. Traditionally, you’d use a dark, robust wine, like a Cabernet Sauvignon. The type of red wine you’ll want to use it basically up to you. For the sugar, you can use regular white, or give it a little different flavour profile by trying out brown sugar or honey. Citrus is also always present, usually lemon, but you can also add or substitute orange. Some other spice options (though somewhat nontraditional) could be vanilla beans, bay leaves, ginger or allspice. However, it’s not unheard of for folks to add star anise, juniper berries, nutmeg (whole or grated) and cardamon pods. The two traditional spices for Glühwein are cinnamon sticks and whole cloves. Likely it looked like similar to this video.Ī mull is a beverage that’s heated with sugar and spices. Literally, an iron rod heated in the fireplace that was then stirred into your drink to heat it. Actually, I’m pretty sure the name comes from the “mulling irons” that were originally used for heating wine. If I didn’t know better, I’d say the reason it’s called “glow wine” in German is because you have a tendency to make cheeks take on a rosy glow. It’s quite popular in Germany around the holidays and is always found at the open air Christmas Markets. The perfect sipping drink for a cold and dark winter evenings.
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