On freezing winter evenings when snow dusts the windowpanes and guests arrive shaking the cold from their coats, there is no hospitality gesture more deeply comforting than handing them a steaming glass mug of fragrant spiced mulled wine. Known throughout Central Europe as Glühwein, in the Nordic countries as Glögg, and across Britain as mulled wine, this ancient restorative has warmed human gatherings since Roman times.
Making exquisite mulled wine is an exercise in aromatic restraint. Too often, commercial versions are boiled into bitter, alcohol-depleted syrup loaded with cloying white sugar. By gently steeping robust dry red wine with fresh orange peels, whole cinnamon quills, star anise, crushed cardamom pods, and pure maple syrup over low heat without ever letting it boil, you achieve a balanced winter beverage that warms the body and soul.
The Secrets of Great Mulled Wine (Glühwein)
- Never Let It Boil: Alcohol boils at 173°F (78°C). If your pot boils, you will evaporate the alcohol and turn the wine harsh and bitter. Keep the temperature on your lowest heat setting at a gentle, steaming steep (barely 160°F).
- Choose the Right Wine: You do not need expensive vintage bottles, but avoid thin, heavily oaked, or sweet wines. Look for fruit-forward, medium-to-full-bodied red wines with soft tannins—such as Spanish Garnacha (Grenache), Merlot, Zinfandel, or Malbec.
- Use Whole Spices Only: Never use powdered ground cinnamon or cloves, which will turn your wine cloudy, muddy, and gritty. Whole spices infuse clean, aromatic essential oils and strain away effortlessly.
Traditional Spiced Mulled Wine for Gatherings
Ingredients
9 itemsInstructions
7 steps-
01
Combine Ingredients in the Pot: In a large heavy Dutch oven or stainless steel stockpot (avoid reactive aluminum), combine the two bottles of red wine, orange slices, maple syrup, cinnamon sticks, star anise, cloves, cracked cardamom pods, and sliced ginger.
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02
Gentle Warming: Place the pot over medium-low heat. Heat gently for 10 to 12 minutes, stirring occasionally until the wine is hot and steaming, but do not let it simmer or boil. Small bubbles should not break the surface.
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03
Low Steep: Reduce heat to the absolute lowest setting. Cover the pot with a lid and let steep for 20 to 25 minutes to allow the whole spices to infuse their fragrant essential oils into the wine. Taste and add another tablespoon of maple syrup if you prefer a sweeter brew.
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04
Add Brandy (Optional): If adding brandy or Grand Marnier, stir it into the pot right before serving to preserve its bright aromatics.
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05
Strain and Serve: Strain the mulled wine through a fine-mesh sieve to remove spent spices and fruit peels, or use a ladle to serve directly from the pot. Pour into heat-proof glass mugs or ceramic cups. Garnish each mug with a fresh orange slice, a cinnamon stick, and a floating star anise pod. Serve warm.
Chef’s Notes
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06
Slow Cooker Method: Mulled wine is fantastic for parties in a slow cooker! Combine all ingredients in a 4- to 6-quart slow cooker. Set to LOW for 1 hour to warm, then switch to the WARM setting for guests to ladle themselves throughout the evening.
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07
Non-Alcoholic Version: Substitute the red wine with 100% pure unsweetened pomegranate juice or tart cherry juice diluted with fresh apple cider!
Frequently Asked Questions
Can I keep leftover mulled wine?
Yes. Strain out all whole spices and orange slices (leaving spices in too long makes the wine bitter). Let cool, pour into clean glass bottles, and refrigerate for up to 4 days. Reheat gently in a small saucepan over low heat.
