Yeast 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 whole spices — cinnamon, star anise, cardamom, and cloves — along with fresh citrus rounds and a splash of brandy, building layers of flavor that no store-bought mix can replicate. Because the recipe relies entirely on wine, spirits, sugar, and whole spices, there's no yeast-derived flavoring, no fermented additives, and no hidden ingredients to second-guess. The key technique here is patience: keeping the heat low and never letting the wine boil preserves the bright fruit notes and keeps the alcohol from cooking off too aggressively. A final taste-and-adjust step lets you dial in the sweetness exactly where you want it before ladling into mugs. Garnished with a fresh orange slice or a cinnamon stick, it's as beautiful to look at as it is to sip.
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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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