Mulled Wine (Glühwein)
Mulled Wine |
The first thing I get excited about, once it hits December, is definitely the Christmas markets. Here in Austria, they are quite the deal and are surely worth seeing with their majestic decorations, purely oozing Christmas spirit. But… let’s face it! The best thing about them is grabbing a cup of mulled wine (Glühwein) to keep you warm (and boozy) while chatting to your buds in the festive atmosphere. Every mulled wine stand has its own recipe and so do I. I love making it at home as I usually find the ready-made mixes tasteless and most of the stands’ either too sugary or too low quality.
Mulled Wine |
As I love Christmas and everything around it,
and I was particularly lacking festive spirit due to the lack of snow a year or
two ago, I spent a couple of cold December evenings trying to develop the best
(in my humble opinion) mulled wine out there. Let me just say that after the 3rd
batch it gets more and more difficult to restrain yourself from singing
Christmas songs out loud through your window. However, it was totally
worth it! If you want to give it a whirl yourself, read on for the recipe:
Mulled wine/ Glühwein recipe
1 bottle (750 ml) of dry red wine (I
quite like Syrah/Shiraz)
¼ cup sugar
1 ½ cup water
½ lemon – sliced (or other citrus
fruit)
2 cinnamon sticks (or 1 tsp. of
powdered cinnamon)
3 cloves
½ l orange juice
1 bag of fruit tea (berries or
apples work best)
1 shot rum
per cup (optional, I personally don’t put it in)
Preparation:
Mix all the ingredients but the rum and the
lemon in a pot and put over medium high heat and stir well, so all the sugar dissolves
perfectly. Bring almost to the boil; if it starts actually boiling, the alcohol
evaporates. Sieve the liquid if you used powdered cinnamon; otherwise, fish out
the cinnamon sticks, cloves and tea bag. (You can, also, put all the dry
ingredients in a muslin cloth before you put them in the liquid, so it’s easy to
remove them afterwards.) Pour in cups, put some lemon slices in and add the
shot of rum. I find it tastier without rum, but, I believe, the classic recipes
always feature it.
I'll try it :)
ReplyDeleteGood luck! And easy on the rum :)
ReplyDelete