Seed Oil 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 evenings were made for. Dry red wine simmers low and slow with cinnamon, star anise, cardamom, cloves, and fresh citrus until the whole kitchen smells like a Christmas market. A splash of brandy or dark rum deepens the flavor and gives it that unmistakable cozy kick. Every single ingredient here is naturally free of seed oils — no emulsifiers, no mystery additives, just whole spices, fruit, and good wine doing exactly what they're supposed to do. The gentle heat method keeps the alcohol from burning off too quickly while letting the spices fully bloom into the liquid, so the result is rich and complex rather than flat or boozy. Adjust the sugar to your taste as it simmers, and strain it straight into mugs for a drink that feels effortlessly elegant. Whether you're hosting a holiday gathering or just winding down on a cold night, this is the kind of thing people ask you to make again and again.

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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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