Cashew Free Mulled Wine (Glühwein)
Few drinks capture the warmth of a cold evening quite like a steaming mug of spiced red wine, and this classic German-style version is deeply aromatic and endlessly satisfying. A full bottle of dry red wine gets gently coaxed with brandy, fresh citrus rounds, cinnamon, star anise, cloves, and cardamom into something that smells like a holiday market and tastes even better. The key is keeping the heat low and patient — no boiling, just a slow, fragrant simmer that lets every spice bloom without burning off the good stuff. Sweetness is entirely adjustable, so you can dial it up or keep it on the drier, more sophisticated side depending on your crowd. Because this recipe is built entirely from wine, spirits, whole spices, and fresh fruit, there are zero hidden nut-based ingredients to worry about — what you see in the pot is exactly what ends up in your mug. Strained clean and ladled into warm mugs with a fresh orange slice or cinnamon stick, it's the kind of drink that makes people linger at the table long after the meal is done.
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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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