Gluhwein – German Mulled Wine for #SundaySupper

Gluhwein aka Glühwein - German Mulled Wine | Magnolia Days

Bring on the holiday parties! It’s a season of cheer and merriment so we might as well have some fun. What better way than to celebrate with family and friends? Oh, and there are co-workers too. Sometimes I forget about company holiday parties. It has been a few years since I went to one of those. Anyway, one sure way to get festive and warm up at the same time is with Gluhwein (or Glühwein as spelled in German).

The first time I had Gluhwein was in Germany. It was when I went on a trip there with my mother. We went in February for her birthday. One thing for sure, it is darn cold there in February. I think the “warmest” day there was a whopping 33 degrees. We went shopping one day in Nurmberg and I was chilled to the bone. Luckily we spotted some Glühwein. The hot mulled wine warmed me up in a flash.

I had to have some on my recent trip there. It was about the same scenario – a cold day walking around Regensburg. My mom saw a sign in a window and we immediately went in to get some. Oh how it hit the spot again. I knew I would have to make some after I returned home. Then I could enjoy it with some of my annual treats like spiced pecans.

The recipe is one I created to suite my taste. Most recipes I found had a lot of clove or some ingredients or methods that did not appeal to me. Traditionally the spices and citrus are heated with the wine. I wanted to make it in a way to add wine at the end so it would not heat long at all. Oh, and use a light, dry red wine such as a Pinot Noir and one you would drink by itself.

Today’s Sunday Supper event is about holiday drinks and appetizers. We have recipes galore for your next big party or small gathering with family and friends:

Holiday Cocktails

Holiday Appetizers or Hors d’oeuvres

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Gluhwein (Glühwein) – German Mulled Wine
Prep time
Cook time
Total time
  • ½ cup water
  • ½ cup sugar
  • 1 vanilla bean
  • 2 cinnamon sticks
  • 2 cardamom seeds/pods
  • 3 whole cloves
  • 2 star anise pods
  • Peel and juice of 1 orange
  • Peel and juice of 1 lemon
  • 1 bottle (750ml) dry red wine (pinot noir recommended)
  1. Put all ingredients except the wine in a small pot. Stir ingredients. Bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from heat, cover, and steep for 45 mintutes to 1 hour.
  2. Pour syrup into a larger pot through a strainer or sieve. Discard spices and citrus peels. Add the wine to the pot and heat to just under a simmer. Watch over and do not let it boil. Serve hot.

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  1. says

    So fun that you brought home some inspiration from Germany! This looks perfect for a holiday party!!! The star anise is a gorgeous garnish, too :)

  2. says

    I love that you found a way to make gluwein without simmering the wine. Gotta keep that alcohol content… you know, for good measure. It helps with the warming 😉 This sounds wonderful, Renee!

    • says

      Thanks Heather! I agree, not simmering the wine for an hour or so does help keep the alcohol content and I think it is better for the overall flavor.

  3. says

    Renee, can you believe I’ve never had mulled wine?! I’m a bit of a lush so it’s shocking, really. It sounds amazing though! I was at a holiday party a few weeks ago and one of the hosts made mulled wine. They also made homemade Baileys so I drank that all night instead of trying the wine. Darned missed opportunities! I can’t wait for the day that I do try this. Happy holidays!


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