Holiday Mulled Wine

December 19, 2013

IHOD- Mulled Wine mulled wine | IHOD

I only recently came “home” – after 30 years of being abroad. One of the nicest things about my home in Germany is the tradition; especially toward Christmas time. There is probably nothing more enchanting and nostalgic than enjoying a mulled wine, or Glühwein, at a German Christmas market. 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, however!

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).

*Enjoy*

Eva Gold is the curator behind Passports & Pamplemousse. Born in Germany, she was raised in 6 other countries, and has only recently returned, 30 years later to her “Heimat”. In between trying to re-adapt and open her own business, she blogs about Epicuriosity & Wanderlust – and all things in between. 

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