Coconut Free Mulled Wine (Glühwein)

Total time30 min

Prep time5 min

Cook time25 min

Warm, spiced, and deeply aromatic, this classic German mulled wine is exactly what cold-weather gatherings are made for. A bottle of dry red wine gets gently heated with brandy, fresh citrus rounds, cinnamon, star anise, cardamom, and cloves until the whole kitchen smells like a Christmas market. The key is keeping the heat low and patient — never letting the wine boil — so the alcohol stays put and the spices have time to bloom into something truly special. Every ingredient here is straightforward and naturally free from coconut in any form, so there's no need to scrutinize labels or swap anything out. You can adjust the sweetness as you go, adding sugar a teaspoon at a time until it's exactly right for your crowd. Ladled through a strainer into warm mugs and garnished with a fresh orange slice, it's as beautiful to look at as it is to drink.

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Ingredients

6 servings

1 bottle (750 ml) dry red wine (such as merlot, pinot noir, or dornfelder)
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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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