Bierhaus NYC's Glühwein

Glühwein is a popular German drink that is enjoyed during the cold winter months. The hot mulled wine, infused with citrus and spices, is sure to warm you up on the inside and out! We are going to let you in on our (not so) secret recipe, so you can make your very own glühwein. Glühwein recipes vary, so you are welcome to take our recipe and tweak it to your liking! We made a party sized serving, using two bottles of wine. For a smaller or larger serving, just adjust the recipe using the same ratio of ingredients.

 

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Ingredients

2 bottles of dry red wine. (We used a Cabernet.)
1 cup of white rum
1 orange
1 cup sugar
1 cup orange juice
¼ cup of All Spice
¼ cup of Cardamom
8 Pieces of Star Anise
8 Cinnamon Sticks
 

1. Grate one orange and place the peel into one cup of rum. Make sure not to use the pith, the white layer beneath the peel, which has a bitter taste. Let the peel soak in the rum for 30 minutes.

2. While your orange peel is soaking in the rum, use this time to crush the cardamom. Crushing the spice first will help to release all of it’s flavor.

3. Add the all spice, cardamom, star anise, and cinnamon sticks to a pot and toast them for about three minutes. Be sure to watch the spices carefully, for it is very easy to accidentally burn them. Toasting the spices first intensifies the flavor profiles.

4. Pour the cup of rum with the orange peels into the pot along with one cup of orange juice. Add in one cup of sugar, introducing 1/3 of the cup at a time, stirring thoroughly until melted into the mixture. Simmer on medium heat for ten minutes. Never let the pot boil. (P.S.- the aroma from the spices should have your kitchen smelling wonderful by this point!) 

5. Add in your two bottles of red wine. Let your glühwein simmer on low heat for one hour per bottle. So in this case, let the pot simmer for two hours.

That’s it! You can follow our recipe directly or substitute with your favorite type of wine or spices. Let us know in the comments below how your glühwein turned out!

 

*Recipe by Bierhaus NYC Assistant General Manager Kali*