Citric Acid 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 genuinely festive. The blend of whole cloves, cinnamon sticks, star anise, and cardamom steeps slowly into the wine, building layers of flavor that no store-bought version can match. Avoiding citric acid can be tricky with holiday drinks, since many commercial mulled wine mixes and pre-spiced blends sneak it in as a preservative or flavor enhancer — here, the brightness comes entirely from fresh orange and lemon rounds that get strained out before serving, so you control exactly what goes into your mug. The key technique is patience: keeping the heat low and never letting the wine boil preserves both the alcohol and the delicate spice notes. A splash of brandy or dark rum rounds everything out with a little extra warmth and depth. Adjust the sugar gradually at the end to dial in the sweetness exactly where you want it. Ladle it into mugs, add a fresh cinnamon stick for a garnish, and enjoy it while it's steaming hot.
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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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