Glühwein (mulled wine) Recipe



By Daniel Phistry

Glühwein, or mulled wine, is the perfect thing to satisfy those longings for a taste of back home. Now that the fall weather is here and the holidays will soon be on us, it’s the perfect season for this alcoholic’s answer to hot chocolate. Most western countries have some version of Glühwein, like Glögg in Switzerland and simply mulled wine in Britain. In the United States this drink is not as popular as it is in Europe, but among some families of European decent it still makes a welcome appearance at Thanksgiving and Christmas. Since this drink is so popular among western countries, ingredients and techniques for preparation vary. This particular recipe is the original version I learned to make. Try it the next time you have a gathering. It’s sure to be a big hit!


  • 750 ml of red wine (1 bottle)
  • 1 cup dark rum
  • 1/3 cup Kirschwasser (Kirsch liqueur)
  • 1.5 cups of orange juice
  • ½ to 1½ cups of sugar
  • Cloves
  • Orange peel
  • Cinnamon stick
  • Vanilla bean (optional)
  • Nutmeg (optional)
  • Raisins (optional)
  • Sliced almonds (optional)


  • In a large kettle or pot combine all of the alcoholic ingredients and the orange juice.
  • Combine the cloves, orange peel, cinnamon stick, and vanilla bean in some sort of sachet. You can do this by using cheesecloth and essentially making a huge tea bag with the ingredients inside. Put it in with the alcohol and allow this to heat up, BUT NEVER BOIL. Boiling will cause the alcohol in the mixture to start evaporating.
  • Add the sugar starting with the ½ cup and increase to taste.


  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Depending on the people you are serving, this should be enough for four to six people, but if they are big drinkers you will want to make more.
  • To double or triple the recipe, just multiply the ingredients, but only use one sachet per kettle or pot. Replace the sachet with a new one if you make a second batch.