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German Mulled Wine Recipe
Ash Tyrrell

German Mulled Wine Recipe

I started making this German mulled wine recipe a few winters ago after tasting something close to it at a Christmas market stall, and I haven't gone back to store-bought versions since. There's something about the smell of orange, cinnamon, and cloves simmering on the stove that instantly makes my whole kitchen feel like the holidays.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 bottle 750 ml dry red wine — choose an inexpensive, fruity red like merlot or pinot noir, there's no need to splurge here
  • ½ cup granulated sugar — adjust this up or down depending on how sweet you like your mulled wine
  • 1 orange sliced into rounds — adds natural citrus brightness that balances the warm spices
  • 1 lemon sliced into rounds — brings a touch of tartness that keeps the wine from tasting flat
  • 4 whole cinnamon sticks — gives that signature cozy flavor always use whole sticks, not ground cinnamon
  • 8 whole cloves — a little goes a long way so don't be tempted to add more than this
  • 2 whole star anise — adds a subtle licorice warmth that's classic in a traditional glühwein recipe
  • ¼ cup brandy optional — stirred in at the end for a stronger, boozier glühwein recipe brandy version

Method
 

  1. Pour your bottle of red wine into a medium saucepan set over low heat. Add the sugar, orange slices, lemon slices, cinnamon sticks, cloves, and star anise directly into the pot. Stir everything together gently so the sugar begins to dissolve into the wine.
  2. Keep the heat on low and let the wine warm gradually, stirring every few minutes. This step is really about patience, since rushing it on high heat can boil off the alcohol and leave the flavor flat. You're looking for steam, not bubbles.
  3. Once the wine is hot, let it sit on low heat for about 20 to 25 minutes so the spices have time to fully infuse. The longer it simmers gently, the deeper and more fragrant the flavor becomes, so don't rush this part.
  4. If you're using brandy, stir it in during the last five minutes of cooking. Adding it too early can cause more of the alcohol to cook off, so this timing really does make a difference in the final taste.
  5. Turn off the heat and ladle the wine through a fine mesh strainer into heatproof mugs, leaving the spices and fruit behind. Serve it immediately while it's still warm and fragrant, with a fresh orange slice or cinnamon stick as a simple garnish.

Notes

  • I always taste my wine before serving and add a touch more sugar if it feels too sharp.
  • I never let the wine come to a full boil, since that's the fastest way to lose both flavor and alcohol content.
  • I like tying my whole spices into a small cheesecloth pouch, which makes straining so much easier afterward.
  • I keep my mulled wine on the lowest simmer setting if I'm serving a crowd over a few hours.
  • I always use a wine I'd actually enjoy drinking on its own, since cheap doesn't have to mean bad.