Sesame Free Mulled Wine (Glühwein)
Warm, spiced, and deeply aromatic, this mulled wine is the kind of drink that turns a cold evening into something genuinely festive. Dry red wine simmers low and slow with cinnamon, star anise, cardamom, and cloves until the whole kitchen smells like a holiday market. A splash of brandy adds a little backbone, while fresh orange and lemon rounds bring a bright citrus lift that balances all those deep, wintery spices. The key is keeping the heat gentle — you want the wine to steep and meld, not boil off all its character. Sesame has no place in a classic recipe like this, and every ingredient here is exactly what it sounds like: whole spices, fresh fruit, wine, and a touch of sugar. There are no sauces, marinades, or packaged blends that might sneak in hidden allergens, so you can ladle it out with total confidence. Serve it straight from the pot into mugs with a fresh orange slice or cinnamon stick, and let everyone warm their hands around the cup.
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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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