Glühwein (Mulled Wine)

There is probably nothing more enchanting and nostalgic than enjoying a mulled wine, or Glühwein, in the winter time. I have created my own recipe so that you can enjoy it in the comfort of your own home, or near your own fireplace… 

Add the following ingredients to a pot, and let it stand for a few hours, or overnight with the lid on, so all the spices can work their fantastic flavors into the juice:

  • 200 ml of black current or concord grape juice (go for something organic, where no extra sugar has been added)
  • Zest of about a third of an Orange (to taste!) (go with organic, to ensure it has not been treated with chemicals)
  • 4 Slices of Orange
  • 10 whole Cloves
  • Teaspoon of ground cinnamon or two cinnamon sticks
  • Teaspoon of ground coriander
  • A small dash of nutmeg
  • (Bottle of fruity full bodied red wine) (to avoid the wine going sour, I do not add it to the mix above until I am ready to heat everything up!)

After the flavors have incorporated into the juice, strain out the cloves and orange slices and add the liquid to a pot. Add the wine, and simmer it over medium heat for about 5 to 10 minutes. The longer you simmer, the more alcohol will evaporate, which may be the preferred option for some! Do not let the mixture boil!

I love to enjoy these with some Spekulatius cookies, which are traditional spiced Christmas-time cookie popular in the north of Germany and throughout parts of France (Spéculoos in French) & Belgium (Speculaas in Dutch). Traditionally these cookies are baked with special wooden forms, but I will have a recipe coming your way soon for an alternative that you can easily make at home. The spices in these cookies compliment the mulled wine, or Glühwein as I prefer to refer to it as!


mulled wine by passports and pamplemousse1

Passports and Pamplemousse MULLED WINEmulled wine by passports and pamplemousse2

mulled wine by passports and pamplemousse3

Passports and Pamplemousse_-42Copyright notice. All content (both written recipes and photographic) from the Passports & Pamplemousse blog is the sole property of the author and may not be reproduced or redistributed, in whole or in part, without written permission from the author, Eva Gold. Inquiries may be sent to kindreddish [at] gmail [dot] com. (not linked to prevent spam) Thank you, your cooperation is appreciated.

10 thoughts on “Glühwein (Mulled Wine)

  1. What beautiful photos, Eva! Your blog is as much a pleasure to look at as it is to learn from. My paternal grandfather was from Germany and so I suppose his family drank something like this, but I’ve never made it. I think I’ll save this and try it sometime during the upcoming Christmas season. Thank you!

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