Shellfish Free Mulled Wine (Glühwein)
Warm, spiced, and deeply aromatic, this classic German mulled wine is the kind of drink that makes a cold evening feel like a celebration. Dry red wine simmers low and slow with cinnamon sticks, star anise, cardamom, and cloves alongside fresh orange and lemon rounds, building layers of flavor that no store-bought mix can replicate. A splash of brandy or dark rum deepens the whole thing beautifully, and a touch of sugar lets you dial in the sweetness exactly to your taste. The key is patience — keeping the heat gentle so the wine never boils, just steeps until it turns that gorgeous amber-red and smells like a holiday market. Every single ingredient here is naturally free from shellfish and seafood of any kind, so there's nothing to second-guess or swap out. Ladle it through a strainer into mugs, add a fresh orange slice or cinnamon stick for a little flair, and serve it immediately while it's still steaming. It's the kind of recipe you'll find yourself making on repeat from the first cold snap straight through to New Year's.
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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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