Eosinophilic Esophagitis Friendly Mulled Wine (Glühwein)
Warm, spiced, and deeply aromatic, this mulled wine is the kind of drink that makes a cold evening feel like a celebration. Red wine is gently heated with cinnamon, star anise, cardamom, cloves, and fresh citrus rounds, then finished with a splash of brandy for depth and warmth. The key is keeping the heat low and steady — never letting the wine boil — so all those fragrant spices have time to infuse without the alcohol cooking off or the flavors turning harsh. Managing eosinophilic esophagitis often means scrutinizing packaged drinks and pre-made mixes for hidden triggers, and making this from scratch puts you fully in control of every single ingredient. The whole spices are strained out before serving, so you're left with a beautifully smooth, richly flavored drink rather than anything that could cause irritation. Adjust the sugar gradually to taste, and you've got a cozy, crowd-pleasing cup that's as satisfying to make as it is to sip.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!