Mulled Wines

Mulled Wines

Mulled wines are warm liquid deliciousness that creates a very pleasant smell and is guaranteed to knock out any chill you may be feeling. On our Christmas Market Cruise in Central Europe, mulled wines were a prominent feature in every market.

Mulled Wines
Mulled Wine

Holiday collectors’ cups can be used with a refundable deposit, or you can enjoy them in a disposable cup. If you are going to the Christmas markets, we recommend taking a small roll of packing tape and bubble wrap in an extra suitcase. Many of these lovely cups are left on ships or in hotels when visitors realized that they were not prepared to pack them for the trip home.

Here are several popular mulled wines that can be enjoyed over the holidays. Simply, start with a good (but not fantastic) bottle of red wine and a crockpot or heavy-bottomed pan. Toss in a combination of spices, and set off on a vinous fall adventure.

Mulled Wine Recipes

THE CLASSIC FRENCH VIN CHAUD
2 Cinnamon sticks
20 whole cloves
1 Sliced orange
1/2 cup Cognac

GERMAN GLUHWEIN
1/4 cup sugar
1-star anise
1/2 lemon, sliced
3 cloves
3 cardamom pods

SPANISH VINO CALIENTE
1 clementine with peel, sliced
4 strips of lemon peel
2 tbsp. sugar
1 cinnamon stick
1 vanilla bean, halved
1/4 cup Brandy de Jerez
1 teaspoon nutmeg

MEDIEVAL HIPPOCRAS
2 cinnamon sticks, crushed
24 cloves
3 cups water
1/2 cup honey
1 long pepper (available at spice stores)

CLEOPATRA’S ELIXIR OF LIFE
4 large sage sprigs
3 large mint sprigs
3 figs, chopped
10 cloves

NORDIC GLUG
1 750 ml bottle red Port
1/2 750 ml bottle brandy
25 whole cloves
10 cinnamon sticks
1/2 cup raisins
1 cup slivered almonds
1 tsp. cardamom seeds
2 cups sugar
zest of 1 orange

Follow Our Blog

Similar Posts

One Comment

  1. Feuerzangenbowle is a great mulled wine that I had in Innsbruck, Austria that a large sugar crystal was set on fire on a grate above a large vat (so that the melting sugar drips into the vat of the mulled wine). Thanks for sharing the recipes to make gløgg, glühwein, etc. at home!

Comments are closed.