Glühwein (German Mulled Wine)

This spicy and warm Glühwein is traditionally served at German Christmas markets during the winter, and if you haven’t tried it in your home yet, chances are it’s about to become a holiday tradition for you as well! German Mulled Wine is made with dry red wine that is slowly cooked with citrus (like oranges and lemon) and cozy spices like cloves, cinnamon, and star anise, so all the flavors meld together (and it will make your house smell amazing while it cooks!).

You can make this Glühwein recipe “mit Schuss” (which means with a shot) by pouring in a shot of rum or brandy to the drink right before serving. Because of the temperature and alcohol content, this spiced wine is a drink that’s intended to warm you from the inside out as the name translates to “glow wine.”

Related: How to Make Mulled Wine, Red Wine Soaked Gummy Bears, Red Wine Marshmallows (for S’mores!)

How is Glühwein different from regular mulled wine?

Served at Christmas markets across Germany and Austria, German Glühwein is a spiced hot wine meant to be sipped to warm the shoppers while they peruse the outdoor markets. You will find regional differences in the recipe across the countries, so the recipe will vary from place to place, but the ingredients are very similar to the types of things you would find in a classic mulled wine recipe, which also usually contain a red wine, spices, citrus notes, and hard alcohol added.

What is the best wine to use for Glühwein?

Since the drink is made up mostly of red wine, you’ll want to choose a dry variety that is something you would enjoy drinking on its own. A Cabernet Sauvignon, Chianti, or Pinot Noir are all good choices. You don’t need a super expensive bottle for this recipe, but go for something mid-range so you get a good quality wine.

Ingredients for Glühwein

Dry red wine: Choose your favorite mid-range dry red wine for this recipe. You don’t want the alcohol to cook out while you warm it, so make sure that your Glühwein doesn’t boil or bubble at any point.

Sugar: Depending on how sweet your wine is, you may want to add a little more granulated sugar to taste, so adjust your recipe to your particular bottle you choose. You can also use maple syrup or honey to taste.

Orange Juice and Peel: For this recipe, you’ll use the zesty peel and juice to add layers of orange flavor. You can also add orange slices to your pot or into the drink itself when serving.

Whole spices: Spices like cinnamon sticks, whole cloves, and star anise add warm spices to the Glühwein. You can also experiment with adding slices of fresh ginger, nutmeg, a vanilla bean, or cardamom pods to your brew.

Rum, bourbon, or brandy: While optional, it’s popular to add in a shot of rum, bourbon, or brandy (or amaretto) to the glass before pouring in the warmed wine mixture to make the drink more potent and really warm up the drinker on a cold night.

How to make Glühwein

Make your syrup base: Add your orange juice and sugar to a large saucepan over medium-high heat, bring the juice to a boil and stir until the sugar is completely dissolved.

Add your citrus and spices: Add your orange peel and then stir in your whole spices of cinnamon sticks, cloves, and star anise. Simmer on low for 1-3 minutes or until the mixture is thick and syrupy.

Pour in your wine: Pour your bottle of wine into the pot and let it cook at a very gentle low simmer for at least 20 minutes. You can cook your Glühwein up to 2 hours at this low heat to really let the flavors meld, but place a lid on the pot if cooking for longer than 20 minutes.

Pour and enjoy! When ready to serve, strain your Glühwein into your glasses and add a shot of brandy or rum if desired.

How to make Glühwein in a crock pot:

To make Glühwein in a crock pot, simply add all your ingredients to it and cook on low for one hour. Give your wine a stir and set the crock pot to warm until you are ready to serve.

Can you make Glühwein ahead of time?

Yes! You can make your Glühwein ahead of time to prep it for a party or gathering by cooking according to the directions, letting it cool to room temperature, and then placing it in the fridge in an airtight container for up to 3 days until you’re ready to warm it on the stovetop before serving.

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