Glühwein (German Mulled Wine)
Servings: 4 servings
Ingredients
- 1 bottle (750ml) dry red wine
- 1 small orange
- 2 sticks cinnamon
- 5 cloves
- 1 star anise
- 1/4 cup (50g) brown sugar
- 1 tablespoon honey
- 3 tablespoons rum optional
Instructions
- Squeeze out the orange and add the juice to a medium pot.
- Cut the orange zest into segments, lay each segment on a chopping board and using a sharp knife remove the white pith, leaving just the orange part of the zest. Add the orange zest to the pot.
- Add all the ingredients except from rum.
- Cover the pot and heat the wine over lowest heat, for about 20-30 minutes, until very hot but not simmering or boiling (you can check the temperature with a thermometer, it should not exceed 167°F / 75°C).
- Add the rum (if using).
- Ladle the wine to heatproof glasses, serve warm.
- Enjoy!
Notes
- You can also warm up the wine really quickly (but still, shouldn't get too hot or the alcohol will evaporate!) and then leave it for 1-2 hours or even overnight (in the fridge) for the flavors to meld.
- Rum is added to make the drink a little stronger, since a small amount of alcohol will evaporate during heating the wine and the wine is also diluted with orange juice. You can omit it. I don't like to add to much because the flavor of rum can overpower aromatic mulled wine.
- White pith of the orange can make the wine just slightly bitter, that´s why the recipe is calling for removing it. If you don´t mind a slight bitterness, you can add whole orange zest.
- Storage: Strain the wine and keep in the fridge for up to 2-3 days. It tastes really good reheated. Don´t leave the spices for too long in the wine (not longer than overnight) or the wine may come out too spiced.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 257kcal