Capsaicin Free Mulled Wine (Glühwein)
Warm, aromatic, and deeply comforting, this spiced wine is the kind of drink that makes a cold evening feel like a celebration. Red wine is gently heated with brandy, citrus rounds, cinnamon, cloves, star anise, and cardamom until everything melds into something that smells as incredible as it tastes. For anyone avoiding capsaicin, this recipe is a natural fit — the warmth here comes entirely from those fragrant whole spices, with no chili heat anywhere in sight. The peppercorns listed are optional and easy to skip if you want to stay completely on the safe side. Citrus slices from both orange and lemon brighten the deep, wine-forward base and keep the flavor lively without any burn. The slow, gentle simmer is key — keeping the heat low preserves the alcohol and lets the spices bloom without turning bitter. Ladle it into mugs through a strainer, add a fresh orange slice or cinnamon stick, and you have a stunning drink that's ready to impress.
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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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