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Monday, December 16, 2013

Glühwein (German Mulled Wine)

Winter is coming! What a better way to warm up for the colder season...or just get drunk ;). Glühwein translates to 'glow wine'. And boy does it make you glow! I remember the first time I had this warm beverage during winter in Germany. I clearly remember the strong spiced taste and how red my face got. It was DEFINITELY strong...mmmm!

I decided to make some glühwein to share with some holiday party goers. I was worried that it was not going to be as awesome as I had remembered, but it was definitely a hit. I hope you enjoy making and drinking this wonderful winter drink.

Jug of Glühwein
 RECIPE
1.5 L red wine 
1 c water
1 1/4 c dark rum
1 1/8 c sugar
20 cloves
5 cinnamon sticks
3 oranges
1 whole peel of an orange
3/4 tsp nutmeg
1/2 tsp anise seed

INSTRUCTIONS
Combine water, sugar, cinnamon sticks, anise, and nutmeg in a large enough pot (I used a 3 quart saucepan). Stir frequently, bring the liquid to a boil, and then turn down the heat to medium. 
Infusing the wine with wonderful flavors!

Half the oranges and squeeze the juice of the oranges into the pot. Save the peel of one orange and slice into 4 thick pieces. Stick the cloves into the peels and add to the pot. 

After 40 minutes, turn the heat on low and add the wine and rum. Allow the liquid to simmer for another 30-40 minutes. Make sure to constantly taste to make sure there is enough infusion of spices. If not, let the liquid simmer even longer. DO NOT allow the liquid to boil. This will cause the alcohol to burn off, which is no bueno.

Serving glühwein
Once the wine has cooled from boiling hot to a warm temperature, you can either serve from the pot or transfer to a container (I used the same jug that the wine came in). If transferring, use a funnel with a strainer placed above it in order to separate the spices from the yummy goodness. Once thoroughly strained, pour into a mug and enjoy. Happy holidays! 


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