One of the best things about winter in Germany, is the glühwein.
While there are other alcoholic liquids that can also be indulged in during Christmastime, glühwein takes the cake. Every other stall at the famous Christmas markets will be selling their own version of this intoxicating juice. Even family gatherings and friendly get togethers won’t celebrate without.
So to spice up your Christmas gathering this year and show off a little culture, here’s a German Glühwein Recipe you’ll wanna get your friends and family drunk on. (This one’s a Berlin favorite!)
NOTE: This recipe can be prepared using red or white wine. It’s purely preference.
But First, What Is It?
You probably better know German glühwein as “mulled” or “spiced” wine.
How To Choose Your Wine
Glühwein is best prepared with dry wine. Red or white – it doesn’t matter, but make sure you at least enjoy the taste of the wine you choose before you use it in this recipe.
You can always add flavor to spice up wine, but you can’t change the taste of an already terrible tasting wine.
German Glühwein Recipe
Serving Size: 5-6 people Cook Time: ~40mins
Ingredients
1.5 L apple juice
1/2 vanilla bean or 1 tsp vanilla extract
3 cinnamon sticks
2-3 spoonful sugar
*(or more depending on how sweet you want your glühwein – this recipe isn’t so sweet)
3 oranges cut in round slices
8-10 cloves
7-8 star anise
3 bottles of white wine
Directions:
Step 1: Turn on stovetop to medium heat
Step 2: In a large pot, add all ingredients except the wine.
Step 3: Bring to a small boil, then reduce heat to a simmer
Step 4: Continue cooking on low heat for about 20 minutes.
Step 5: Then add the wine. Stirring occasionally. Be super careful that the mixture doesn’t get too hot from this point on. There should be no simmering, no boiling, only steam.
Step 6: Allow the wine to mingle another 10 minutes or so with the spices. (Just like with many other recipes, the taste here really evolves the longer you allow it to sit.)
Step 7: Ladle into mugs and serve! (Preferably without the spices, no one wants to gag on a clove.)
Tip: If you completely remove all the spices prior to serving, it will allow you to serve hassle free, but then you’re really decreasing the depth of flavor in your glühwein. I say keep the spices in!
