Turmeric 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. Red wine is gently heated with citrus rounds, cinnamon, cloves, star anise, and cardamom, then finished with a splash of brandy for a rich, layered depth that store-bought versions simply can't match. The key is keeping the heat low and patient — no boiling, just a slow, fragrant simmer that coaxes every bit of flavor from the whole spices without turning the wine harsh or flat. Naturally free from turmeric, every ingredient here is straightforward and easy to verify, so there's no need to scrutinize labels or worry about hidden additions. A little squeeze of sugar adjustment at the end means you can dial the sweetness exactly to your taste before ladling it through a strainer into waiting mugs. Garnished with a fresh orange slice or a cinnamon stick, it's as beautiful to look at as it is to drink — perfect for holiday gatherings or a quiet night in.
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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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