German Mulled Wine (Glühwein) Recipe

If you’ve visited Very Obsessed before, you know my deep affinity for a hot, boozy cocktail.  And my affinity for holidays.  Mulled wine combines the two into one perfect warm and cozy mug.  A spiced blanket of wine and brandy. 

Sure you can buy Glühwein in a bottle at the store, but it’s no replacement for fresh ingredients simmering on the stovetop making your home smell like the set of a Christmas movie.  And since it’s so simple to make, it’s an easy way to elevate a normal night in.

Jump to my Glühwein Recipe

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What is Glühwein?

Glühwein (pronounced “GLUE-vine”) translates into ‘glow wine’.  And with a mug of this, you most definitely will…glow that is.  In English, we call this ‘mulled wine’, but however you pronounce it (I tend to think the German pronunciation sounds a little more festive), it is the quintessential Christmas cocktail.

You can find Glühwein at any European holiday market and with the rise in popularity, it’s become available in many other places and seasons too (I’ve been known to drink a mug of this instead of beer at an Oktoberfest or two).

So instead of pouring a glass of red for your next low-key night, pour the bottle into a pot instead and smell the magic happen. 

Prost!

Glühwein Recipe

Servings: 4 (or 3 generous pours)

Ingredients

• 1 bottle (750 ml) red wine
• 1⁄3 cup brandy (I prefer Korbel)
• 1⁄4 cup maple syrup 
• 1⁄2 orange, cut into slices
• 4 cinnamon sticks
• 1⁄2 teaspoon whole cloves
• 2 star anise

Directions

1. Place all ingredients into a pot on the stovetop
2. Turn the burner on low to medium-low (mine is set on 2)
3. Heat pot on the burner for 15 minutes, turn off the burner
4. Pour wine into a fine-mesh strainer
5. Pour into mugs
6. Garnish with cinnamon stick and star anise from the strainer

 Tips

• VERY IMPORTANT – do not bring the pot to a boil as this will evaporate the alcohol, low and slow is the name of the game.  Steam will rise and indicate it’s heated through.
• The wine does not need to be expensive since you’ll be adding to the flavor, but should be full-bodied to complement the spices (like a nice Cabernet Sauvignon).
• If you don’t have or like maple syrup, substitute honey, granulated sugar, or any sweetener of your choice.
• I’m not a big licorice fan, but the star anise amps up the ‘spiced’ flavor.  You can leave it out, but I highly recommend trying it first.
• If you don’t want to use a strainer (I personally don’t), you need to ensure you remove all cloves.  Can’t serve a choking hazard to guests.
• Clear mugs add to the festive vibe, totally optional.

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Looking for more festive cocktails?

• Chocolate Covered Cherry Martini
• Cranberry Bliss Bar Cocktail
• White Holiday Sangria

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