Mushroom Free Mulled Wine (Glühwein)
Warm, spiced, and deeply aromatic, this classic German-style mulled wine is the kind of drink that makes a cold evening feel like a celebration. A full bottle of dry red wine gets gently heated with brandy, fresh citrus rounds, cinnamon, star anise, cloves, and cardamom until every sip is rich with holiday warmth. The key is patience — keeping the heat low so the wine never boils, just slowly absorbs all those fragrant spices over about 25 minutes. Adjusting the sugar to your own taste at the end means it can go as sweet or as boldly dry as you like. Every single ingredient here is naturally free from fungi and fungal derivatives, so there's no need to scrutinize labels or swap anything out. Strained clean and ladled into mugs with a fresh orange slice, it's as beautiful to look at as it is to drink.
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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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