Barley Free Mulled Wine (Glühwein)
Warm, spiced, and deeply aromatic, this classic German mulled wine is the kind of drink that makes a cold evening feel like a celebration. Whole cinnamon sticks, star anise, cardamom, and cloves steep slowly in red wine and brandy alongside fresh orange and lemon rounds, building layers of flavor that no store-bought mix can replicate. The key is patience — keeping the heat low so the wine never boils, which preserves its depth and keeps the alcohol from cooking off too aggressively. A touch of sugar rounds everything out, and you can adjust it to taste right at the end, so it's never too sweet or too sharp. Every ingredient here is naturally free from barley and barley derivatives, so there's no need to scrutinize labels or worry about hidden grain additions sneaking into your cup. It's an effortless crowd-pleaser that comes together in one saucepan and fills the whole kitchen with the scent of the holidays.
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Learn more →Ingredients
6 servings
- 1 bottle (750 ml) dry red wine (such as merlot, pinot noir, or dornfelder)
- ¼ cup brandy or dark rum
- 3 tbsp granulated sugar, plus more to taste
- 1 orange, sliced into rounds
- 1 lemon, sliced into rounds
- 6 whole cloves
- 3 cinnamon sticks
- 4 whole star anise
- 4 green cardamom pods, lightly crushed
- ¼ tsp whole black peppercorns (optional)
For serving
- orange slices or cinnamon sticks, for serving (optional)
Instructions
- 1
Combine the red wine, brandy, sugar, orange rounds, lemon rounds, cloves, cinnamon sticks, star anise, and cardamom pods in a medium saucepan. Add the peppercorns, if using.
- 2
Warm the mixture over medium heat, stirring occasionally to dissolve the sugar, until steam rises steadily and small bubbles appear around the edges — about 10 minutes. Do not let the wine boil; reduce the heat to low as soon as it approaches a simmer.
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