Posted by Chris on December 7, 2007
This is a vin chaud recipe from Laudem Gloriae. Vin Chaud is the French version of gluhwein (mulled wine). The recipes are often completely interchangeable but this one includes a shot of Grand Marnier, making it a little special.
1 bottle Burgundy
2 oz powdered sugar
1 cinnamon stick
grated nutmeg
1 orange, halved
1 dried bay leaf
1 shot Grand Marnier
1. Put the wine in a saucepan with the orange, sugar, bayleaf and the spices.
2. Heat gently until the sugar is dissolved. Add more sugar if you desire your wine sweeter.
3. Take off from heat and add Grand Marnier.
4. Strain into heatproof glasses and serve tout de suite.
Enjoy!
Posted by Chris on November 30, 2007
This is a great list of other hot seasonal drinks. It’s true - gluhwein is not the only hot seasonal drink in the word. The drinks included are:
- Wassail
- Potus Ypocras (sounds like something like gluhwein)
- Mulled Apple Cider
- Hot Butter Rum
- Rum Punch
- Peppermint Hot Chocolate
Enjoy!
Posted by Chris on November 29, 2007
Vicky of Fancy Cologne comments on the little things to appreciate (namely Gluhwein) about the Christmas Markets in Cologne, Germany.
At the markets it is traditional to try a little Glühwein - hot spiced red wine. This tradition is taken quite seriously: I visited at 11 am and the wine stand was already fairly busy…Mind you, it can get very cold here in December, so it seems like a pretty practical way to warm up frostbitten toes.
If only she would list Gluhwein.Net and our gluhwein recipes at the bottom of her post - now that would be great. 
Posted by Chris on November 26, 2007
Every mug of gluhwein is special in its very own way but this gluhwein recipe is very simple - about as basic as it gets. It is good to know you can make it with minimal ingredients, though, which is why I post gluhwein recipes as simple as this one. The most simple way to make gluhwein is always going to be with gluhwein mix, though.
3/4 cup water
3/4 cup sugar
2 cinnamon sticks
10-20 whole cloves
1 orange
1 lemon
1 bottle red wine (We use Red Rose)
In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer. Cut the orange and lemon in half, and squeeze the juice into the simmering water. Put the covers in a metal tea ball and place it and the citrus peels in the simmering water. Continue simmering for 30 minutes, until thick and syrupy. Pour in the wine, and heat until steaming but not simmering. Remove the the cinnimon, the tea ball and the citrus halves. Serve hot in mugs or glasses that have been preheated in warm water. NOTE: Cold glasses will break.
Enjoy!
Posted by Chris on November 25, 2007
Try mulled wine recipe one from whats4eats with the raisins and almonds in it and let me know what you think. Under variations, I like the use of the word “bracing.” Bracing is what I usually do at the beginning of what is looking like a night where I be “testing” a lot of mulled wine recipes. It’s funny how much more colorful my descriptions get as the night goes on - maybe less accurate but more colorful.
Mulled Wine
Yield: 4-5 servings
| INGREDIENTS |
PREP |
AMOUNT |
| Red wine |
|
1 bottle |
| Sugar |
|
3-5 Tbsp |
| Cinnamon sticks |
|
2-4 each |
| Cloves |
|
4-6 each |
| Cardamom pods |
|
3-4 each |
| Orange peel |
|
1 each |
METHOD
- Place all ingredients in a pot and slowly bring to a simmer over a low flame. Do not boil. Cover and let steep on a very low flame for about 15 minutes.
- Strain, if desired, ladle into mugs and serve.
VARIATIONS
- Add a few shots of cognac or brandy to the wine just before serving for a more bracing beverage.
- Vary the amount of sugar and spices to your taste.
- Drop a couple raisins and an almond or two in each glass if you like.
Enjoy!
Posted by Chris on November 24, 2007
This is a lemony recipe for mulled wine from Group Recipes. It’s a very basic mulled wine recipe except that it calls more slightly more than the usual dash of lemon or even just some lemon peel. Mulled wine comes in a million flavors, though, and lemon is one of the best ingredients.
- 1-1/2 cups boiling water
- 1/2 cup granulated sugar
- 1/2 lemon sliced
- 3 sticks cinnamon
- 3 whole cloves
- 1 large bottle red dinner wine
- Nutmeg
- Combine boiling water, sugar, lemon, cinnamon and cloves then stir until sugar dissolves.
- Add wine and simmer 20 minutes but do not boil.
- Strain well.
- Serve hot with a sprinkling of nutmeg.
Group Recipes is a pretty cool blog/site where members add their own recipes to create a place where you can find recipes for just about anything.
Enjoy!
Posted by Chris on November 23, 2007
Off the top of my head I want to say that there is nothing special about this gluhwein recipe from Homesteading Recipes but the fact of that matter is that, from the bottom of my heart, all gluhwein recipes are special. In fact, this one includes the option of raisins. Raisins don’t do much for me but my wife loves them so I might have to try them.
Gluhwein (Hot Spiced Wine)
1 Bottle Red Wine (Preferrably German)
2 Cloves
2 Cinnamon Sticks
1/2 Cup Sugar
1 Orange (Thin Sliced)
1 Lemon (Thin Sliced)
1 Small Box Raisins (Optional)
4 oz. Rum (Make Sure It’s Good Rum)
Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer 1 hour, strain, and serve.
Enjoy!
Posted by Chris on
yum! This one has cognac in it.
John Frizell of Bon Appetit (the BA Blog) waxes historical and shares his warmth with this hot spiced wine recipe that includes cognac. Give it a shot (no pun intended). I think the strangest thing about the recipe is that he suggests bringing the spiced wine to a boil, which is generally a no-no as it causes the alcohol to evaporate. What is this? Is it all about flavor now?!
Vino Caliente del Refugio (adapted from chef Marcel Oliver, Refugio del Montaña—Ushuaia, Argentina)
Juice and zest (peeled in strips) of one orange, plus extra orange juice
5 oz. brown sugar
1 750 ml. bottle Malbec (or other hearty red wine)
5 cloves
1 cinnamon stick
4 oz. cognac
Combine 1 cup orange juice and sugar in a large saucepan and stir to combine. Add wine and bring to a boil. Remove pot from heat and add cloves, cinnamon, and orange zest. Let rest for 30 minutes. Add a splash of Cognac, and strain. Reheat and serve very warm, or bottle—the wine will be better if it’s left to rest for five days or more.
Enjoy!
Posted by Chris on November 22, 2007
I still like Gluhwein better but here’s an easy recipe for mulled cider from Wine-Girl.Net.
2 quarts apple cider
½ cup brown sugar
1 tsp whole cloves
1tsp whole allspice
2 cinnamon sticks
¼ tsp salt
1 dash ground nutmeg
1 ½ oz rum (per mug)
1. With cloves and allspice in a large teaball, cook all ingredients in a crockpot on low for 2-8 hours.
2. Stir occasionally/rarely to dissolve sugar.
Alternatively, you can cook in a pan on the stovetop on low heat 20-30 minutes until simmering.
3. Pour your favorite golden rum into each mug, but do not cook with the rum. A cinnamon stick in each mug is also a nice festive touch.
Enjoy!
Hey! That’s my line!
Enjoy!
Posted by Chris on November 19, 2007
I just ran across this fantastic recipe for Danish Christmas Glogg from Danish Schnapps Recipes. Finding mulled wine and gluhwein recipes is easier for me and I have dozens and dozens of them now but finding a unique glogg recipe like this is a real gem. If you have been wondering how to make glogg then here you go. It is very similar to how to make gluhwein or mulled wine but, well, different.
Ingredients
- 1 bottle of red wine
- 1-2 deciliter blackberry schnapps
- Seeds from 6-8 green cardamom pods
- 10 whole cloves
- 1 small cinnamon stick
- 150-200 grams skinned, chopped almonds
- 150-200 grams dark, organic raisins
- Cane sugar
Direction
- In a glass container, combine red wine, blackberry schnapps, spices, and raisins.
- Close the container tightly and leave it for a couple of hours in a dark place at room temperature.
- Strain the blend and add the chopped almonds.
- In a stainless steel pot, heat the blend over low heat to just before boiling. Stir occasionally.
- Do NOT boil. Boiling will burn off the alcohol.
- Sweeten to taste with a little cane sugar.
Serve your Christmas glogg steaming hot in heatproof glasses or mugs with fruits, nuts, sweets, and Christmas cookies.
I will be posting more glogg, gluhwein, and mulled recipes on a daily basis throughout the Christmas season.
Enjoy!
