Ginger Free Mulled Wine (Glühwein)
Warm, aromatic, and deeply comforting, this spiced red wine is the kind of drink that makes a cold evening feel like a celebration. Cinnamon, star anise, cardamom, and cloves do all the heavy lifting here, layering the wine with rich, complex fragrance without a trace of ginger anywhere in the pot. That matters more than you might think — many mulled wine blends and pre-made spice packets sneak ginger in as a background note, so making it from scratch gives you full control over every ingredient. Sliced orange and lemon rounds add a bright citrus lift that balances the deep, tannic base of the red wine, while a splash of brandy or dark rum rounds everything out beautifully. The key technique is patience: keeping the heat low and never letting the wine boil preserves the alcohol and keeps the flavors smooth rather than sharp. A final pass through a fine-mesh strainer means every mug comes out clean and glossy, ready to garnish and serve. It's the kind of thing you'll want to keep warm on the stove all night long.
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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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