We were over some friends of ours earlier this holiday season for their afternoon tree lighting, and stollen (a German yeastted fruit and nut bread – delicious!) I was offered some Gluehwein (hot mulled wine). I paused to remember. . . The last time I had heard that word was as a teenager on a school ski trip to the Austrian Alps where it was consumed in high volumes and under appreciated.
Besides its popularity at ski resorts! you are supposed to “glow with warmth” once it has been consumed. It is German/Austrian winter-holiday drink.
Here is a recipe
- 3/4 cup orange juice (if used freshly squeezed save the peel)
- rind of some orange and lemon
- 1/2 cup sugar (you can experiment with different types- we like to use honey)
- 1 cinnamon stick
- 10 whole cloves
- 2 teaspoons of quality black tea
- mulling spices
- 1 (750 milliliter) bottle red wine. It can also be made with hard cider as a base.
- In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
- Pour the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water along with the remainder mulling spices. Continue simmering for 30 minutes, until thick and syrupy. Add the rest of the juice.
- Pour in the wine, and heat until steaming but not simmering. Remove the spices and clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)