Traditional Mulled Wine (Glühwein)

Few things say “Christmas in Europe” like a steaming mug of Glühwein. Walk through any German, Austrian, or Alsatian Christmas market and you’ll find vendors ladling this fragrant spiced wine into ceramic mugs while shoppers huddle around, warming their hands and catching up with friends.

The tradition goes back centuries — the Romans were mulling wine with spices to warm themselves through cold winters, and medieval Europeans believed the spices had medicinal properties. Today, it’s simply one of the coziest drinks you can make at home.

This recipe captures the authentic Glühwein flavor: warm but not boiled, spiced but not overwhelming, sweet enough to sip slowly on a cold evening.

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What You’ll Need

A few pieces of equipment make mulled wine easier and more enjoyable:

• Heavy-bottomed pot or Dutch oven — Essential for gentle, even heating. A Lodge Cast Iron Dutch Oven holds heat beautifully and goes from stovetop to table.
• Mulled wine spice kit — If you don’t have whole spices on hand, a pre-made mulling spice blend includes everything in one pouch.
• Fine mesh strainer — A stainless steel strainer catches all the spice bits for a smooth pour.
• Slow cooker — For parties, a small slow cooker keeps mulled wine at the perfect temperature all evening.
• Heatproof mugs — Traditional German-style ceramic mulled wine mugs make the experience authentic.
• Instant-read thermometer — Keep the wine between 150-170°F with a quick-read thermometer — no more guessing.

Instructions

1. Combine the ingredients. Pour the red wine and orange juice into a large, heavy-bottomed saucepan or Dutch oven. Add the sugar, orange slices, lemon slices, cinnamon sticks, star anise, cloves, cardamom pods, and sliced ginger.

2. Heat gently. Place the saucepan over medium-low heat and warm the mixture slowly, stirring occasionally to dissolve the sugar. Heat until the wine is steaming and very hot but not boiling. This should take about 15 to 20 minutes. The ideal temperature is between 150°F and 170°F (65°C to 77°C).

3. Simmer and infuse. Reduce the heat to low and let the mulled wine gently simmer for at least 10 additional minutes to allow the spices to fully infuse the wine. The longer it simmers (without boiling), the more flavorful it becomes. Stir occasionally.

4. Add spirits (optional). If using brandy or orange liqueur, stir it in during the last 2 minutes of simmering.

5. Strain and serve. Using a fine-mesh strainer or slotted spoon, remove the spices and citrus slices from the wine. Ladle the mulled wine into heatproof mugs or glasses. Garnish each serving with a fresh cinnamon stick and a thin orange slice.

6. Keep warm for serving. If serving at a party, transfer the strained mulled wine to a slow cooker set on the “warm” or lowest setting to keep it at the perfect drinking temperature throughout the evening.

Tips

• Do not boil the wine. This is the most important rule for mulled wine. Boiling will cook off the alcohol and can give the wine a bitter, unpleasant taste. Keep the heat low and gentle.

• Wine selection: You do not need an expensive bottle for mulled wine. A mid-range, fruit-forward dry red wine works best. Avoid anything too tannic or oaky, as the tannins can become harsh when heated. A good Merlot or inexpensive Cabernet Sauvignon is ideal.

• Sweetness level: Start with 1/4 cup of sugar and taste after the spices have infused. You can always add more sugar or a drizzle of honey. The sweetness needed will depend on the wine you use and your personal preference.

• Spice bag option: For easier cleanup, place the whole spices in a cheesecloth bundle or a tea infuser before adding them to the pot. This makes straining much simpler.

• Non-alcoholic version: Replace the wine with grape juice or a mix of pomegranate juice and cranberry juice for a beautiful non-alcoholic alternative that is equally festive.

• Make it ahead: Mulled wine can be made a day in advance. Let it cool, strain out the spices, and refrigerate. Reheat gently on the stove before serving. Do not leave the spices in overnight or the flavor may become too intense and bitter.

• Traditional Glühwein is served at Christmas markets all across Germany and Austria in special ceramic mugs. If you want to be truly authentic, serve it in small mugs and sip it while standing outside on a cold evening.

Variations to Try

White mulled wine (Weißer Glühwein): Use a dry white wine like Riesling or Pinot Grigio. Swap the orange for lemon, reduce the cloves to 4, and add a vanilla bean. Lighter and more delicate.

Scandinavian Glögg: Add blanched almonds and raisins to your mug before pouring. The traditional Swedish and Norwegian version includes these treats that soak up the wine as you drink.

Spiked cider mulled wine: Replace half the wine with fresh apple cider. Add a splash of calvados or apple brandy. The apple notes complement the warm spices beautifully.

Slow cooker party batch: Double or triple the recipe, combine everything in a slow cooker on LOW, and let guests serve themselves throughout the evening. Add fresh orange slices every few hours for presentation.

More Festive Christmas Drinks

Mulled wine pairs beautifully with other holiday drinks and seasonal treats:

• Classic Homemade Eggnog — The warm, custardy classic that mulled wine fans also love
• Christmas Hot Chocolate — For those who prefer their holiday warmth chocolate-forward
• Cranberry Christmas Punch — A beautiful, crowd-pleasing option for guests who don't drink wine
• German Stollen — The traditional German Christmas bread that belongs alongside your Glühwein
• Christmas Party Appetizers — Food that pairs perfectly with mulled wine at holiday gatherings

Browse all our Christmas drink recipes — from cozy hot drinks to festive party punches.