German Glühwein
Glühwein is traditionally served at stalls at Christmas markets across Germany and Austria to keep people warm as they shop and socialize. Here is a basic recipe that will make Glühwein like you would get at a German Christmas market. In fact, many commercial Christmas markets simply reheat a pre-sweetened and pre-spiced mix, so this will likely taste even better.
Warm, Don’t Boil
Mulling wine is not exactly rocket science, but there are a few tips to keep in mind. The first and most important rule? Do not let the wine boil or you will boil off the alcohol! I tend to let it heat gently for about 20 minutes before my guests arrive. It’s also not worth spending a ton of money on the wine here. Any dry red wine, from Chianti to Cabernet Sauvignon, will work. The recipe scales very easily for a smaller post-dinner cuddle-up or a holiday crowd. And then there’s the optional Schuss, or shot of hard liquor (usually rum or amaretto). I tend to order and make my Glühwein without it — especially if it’s the first of several glasses — but it does keep you warmer!
Ingredients
Warm, Don’t Boil
Mulling wine is not exactly rocket science, but there are a few tips to keep in mind. The first and most important rule? Do not let the wine boil or you will boil off the alcohol! I tend to let it heat gently for about 20 minutes before my guests arrive. It’s also not worth spending a ton of money on the wine here. Any dry red wine, from Chianti to Cabernet Sauvignon, will work. The recipe scales very easily for a smaller post-dinner cuddle-up or a holiday crowd. And then there’s the optional Schuss, or shot of hard liquor (usually rum or amaretto). I tend to order and make my Glühwein without it — especially if it’s the first of several glasses — but it does keep you warmer!
Ingredients
1/2 medium orange
3/4 cup water
1/4 cup turbinado or granulated sugar
20 whole cloves
2 cinnamon sticks
2 whole star anise
1 (750-milliliter) bottle dry red wine
Rum or amaretto, for serving (optional)
Directions:
Combine the water and sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved. Reduce the heat and add the cloves, cinnamon, star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms, about 1 minute.
3/4 cup water
1/4 cup turbinado or granulated sugar
20 whole cloves
2 cinnamon sticks
2 whole star anise
1 (750-milliliter) bottle dry red wine
Rum or amaretto, for serving (optional)
Directions:
Combine the water and sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved. Reduce the heat and add the cloves, cinnamon, star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms, about 1 minute.
Reduce the heat further and add the wine. Let it barely simmer for at least 20 minutes but up to a few hours. Keep an eye out so that it doesn't reach a full simmer.
Using a vegetable peeler, remove the zest from the orange in wide strips, taking care to avoid the white pith; set aside. Juice the orange and set the juice aside.
Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.
Using a vegetable peeler, remove the zest from the orange in wide strips, taking care to avoid the white pith; set aside. Juice the orange and set the juice aside.
Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.
No comments:
Post a Comment