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Alcoholic Gluhwein
Instructions
Gather all the necessary ingredients on a clean work surface for making the mulled wine. Having everything measured and ready before you start the actual cooking process makes the multi-step recipe much easier to manage and ensures nothing important gets forgotten.
Prepare the spices for the wine. Cut the fresh ginger into thin slices, break the cinnamon sticks into smaller pieces, grate the whole nutmeg fresh on a fine grater, and break the bay leaf into smaller pieces by hand for maximum aromatic release.
If you wish, place the prepared spices into a special mulling-spice bag or a small piece of cheesecloth tied with kitchen string, leaving a small portion aside for decoration. The bag makes straining the finished wine easier and prevents loose spices from ending up in the serving cups.
Peel the orange thoroughly, removing all the bitter white pith from the orange peel. The orange zest contains beautiful aromatic oils that complement the spices in the mulled wine, while the bitter pith would only detract from the finished drink.
Squeeze the juice from the peeled orange into a separate small bowl. The orange juice will go into the pot along with the spices and sugar to form the flavour base of the mulled wine before the wine itself is added.
Cut the apple according to your personal preference (small cubes for easy fishing out later, or thicker slices for visual appeal in the cup). Sweet apple varieties such as Gala, Fuji or Pink Lady work particularly well in this recipe.
In a thick-bottomed cooking pot, pour in the orange juice, add the orange zest, the prepared apple pieces, the spices and the sugar. Place the pot on the stove and bring up to a gentle boil, cooking for 1 to 2 minutes to extract maximum flavour from the spices. Then remove the pot from the heat and pour in all the wine. Now set the stove to minimum heat. The goal is to warm the wine gently without boiling. Heat the pot just until steam appears on the surface, which takes about 8 to 10 minutes.
When steam first appears above the surface of the pot, the mulled wine made from red dry wine is properly ready to serve. Take care not to let the wine actually boil, since boiling drives off the precious alcohol and the delicate aromatic compounds that define proper mulled wine.
Pour the warm mulled wine into individual heatproof glasses or mugs through a fine-mesh sieve to catch the spices. Decorate each serving to your taste with extra cinnamon sticks, star anise, orange slices or apple pieces, then serve immediately. The prepared mulled wine can also be poured into a thermos and taken on a winter walk with friends. Bon appetit!
Tips
- 1
Never let the mulled wine boil during heating, since boiling drives off both the precious alcohol and the delicate aromatic compounds that define properly made mulled wine. Watch the surface of the pot carefully and remove from the heat the moment you see the first wisps of steam rising from the wine. Use a kitchen thermometer if you want to be precise: the ideal serving temperature for mulled wine is somewhere between 70 and 80 degrees Celsius.
- 2
Use a properly thick-bottomed cooking pot for heating the mulled wine, since thin pans can scorch the sugars and aromatics. To pair this beautifully warming winter drink with another celebration-friendly homemade preparation, try our beautifully aromatic khmeli-suneli how to prepare it at home for a properly traditional Georgian spice blend that warms the soul.
- 3
Choose a properly drinkable red dry wine for the mulled wine, since the wine remains the dominant flavour even after all the spices and citrus have been added. Mid-priced red wines such as Merlot, Cabernet Sauvignon, Tempranillo or Beaujolais all work brilliantly. Avoid the very cheapest cooking wines, since these often contain harsh tannins and rough flavours that the spices cannot mask, no matter how generously you season the finished pot.
- 4
Add a tablespoon of brandy, rum or orange liqueur to each serving glass for an extra-warming adult version of the mulled wine. For another beautifully indulgent winter dessert to serve alongside the mulled wine, try our beautifully creamy nut cookies with condensed milk classic recipe as the perfect sweet companion to the warming spiced wine.
FAQ
Can I make a non-alcoholic version of mulled wine? +
Absolutely. Replace the red dry wine with the same quantity of red grape juice or pomegranate juice for a beautifully spiced non-alcoholic version that suits children and anyone avoiding alcohol perfectly. The cooking technique stays exactly the same, though the warming time can be slightly shorter since you do not need to worry about preserving the alcohol content. The result tastes wonderfully fragrant and properly festive even without the wine, and pleases adults and children alike at family celebrations.
What kind of red wine is best for mulled wine? +
Mid-priced red dry wines such as Merlot, Cabernet Sauvignon, Tempranillo, Beaujolais, Pinot Noir or any decent table red work brilliantly in mulled wine. Avoid the very cheapest cooking wines and skip expensive premium bottles, since the spices and citrus completely mask any subtle wine character. Fruity light-bodied reds tend to produce the most pleasant finished mulled wine, while heavily oaked or tannic reds can taste somewhat harsh even after warming with the spices and aromatics.
Can I make mulled wine ahead of time? +
Yes, mulled wine can be prepared up to a day ahead and reheated gently when needed. Store the cooled mulled wine in a sealed container in the refrigerator. To reheat, transfer the wine to a heavy-bottomed pot and warm gently over low heat just until steaming, never letting it boil. Some traditional cooks actually argue that the flavours improve overnight as the spices continue to infuse into the wine, producing an even more complex finished drink the next day.
What can I serve with mulled wine? +
Mulled wine pairs brilliantly with German-style gingerbread cookies, almond biscuits, panettone, fruit cake, mince pies, traditional Christmas stollen, sausages, smoked cheeses, and any sweet or savoury winter celebration food. The warming spices in the mulled wine complement nearly any festive flavour profile beautifully. For a properly traditional German Christmas market experience, serve mulled wine with bratwurst sausages and warm soft pretzels alongside.
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