Low Iodine Mulled Wine (Glühwein)
Warm, spiced, and deeply aromatic, this classic German mulled wine is exactly the kind of drink that makes a cold evening feel like a celebration. Dry red wine simmers low and slow with cinnamon, star anise, cardamom, cloves, and fresh citrus until every sip is layered with cozy, complex flavor. A splash of brandy or dark rum rounds it all out beautifully. For anyone managing iodine intake, this recipe is a natural fit — it's built entirely from fruit, whole spices, wine, and sugar, with none of the processed or dairy-based ingredients that can sneak iodine into an otherwise simple recipe. The key technique here is patience: keeping the heat gentle so the wine never boils preserves both the alcohol and the delicate spice notes. A final pass through a fine-mesh strainer leaves you with a silky, jewel-toned drink that looks as stunning as it tastes. Ladle it into mugs straight from the stove and let the scent do the rest of the work.
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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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