Photo by Al Bakker
Yankee Bill and I were introduced to this lovely tradition of hot mulled wine when we lived in Germany back in the mid 1990’s. . . there is nothing like a mug full of warm Gluhwein on a cold December night while wandering about an outdoor Christmas festival . . . ahh. . .I miss it.
Although you can occasionally find Gluhwein sold premixed in bottles, it is simple and inexpensive to make. Try making a crockpot full for your next celebration.
Photo by Flame Splash
Photo by Flame Splash
Gluhwein
1 Bottle Red Wine (drinkable, but cheap!)
1 C Sugar
2 Cloves
1 Cinnamon Stick
1 Orange, Unpeeled & sliced
Combine all ingredients and warm thoroughly, either in a saucepan or crockpot. Enjoy!
Variations:
For a real belly warmer, add 1 C Brandy
Looking for non alcholoic? Try cider, applejuice or cranberry juice instead. Start with 1/2 C sugar and adjust upward for taste
Hi!
I had my first Gluhwein two weeks ago when DH and I took a week long Viking River cruise down the Rhine to visit Christmas markets! Us Navy-folk, don’t get up to mainland Europe much … but Viking made us quite an offer.
Really enjoyed most of the Gluhweins … though there were a few stronger than I liked.
Thanks for the rec ipe – will try it out on New Years.
Tonight we also had your potato pancakes …good stuff!
Thanks for everythign!
Holly, hollyberryelf.blogspot.com; belpassoandbeyond.blogspot.com
Holly-Ah, you squids just live a totally different life than us grunts did 😉 I’m glad you enjoyed the potato pancakes, and I’m sure you’ll love the Gluhwein-it really isn’t too strong and could be thinned out a bit with hot water if necessary. What always knocked my socks off was the Weinachspunch (probably totally misspelled) which is the Gluhwein with the addition of fruit that’s been soaked in brandy (or schnapps, not sure) for like a week-then they put the same liquor in the bottom of the cup and add the Gluhwein on top. That stuff will keep you WARM-and if you aren’t warm you just wont care.