Glühwein (German Christmas Wine)
from https://www.quick-german-recipes.com/

This Glühwein recipe makes a hot spiced "glow wine" that's found in many winter markets in Germany and Austria. Many tourists know it as an after-ski drink. When you come in from the cold and snow, this warm, spicy mulled drink is supposed to make you "glow" with warmth again. Its roots go way back to the Romans, who brought spiced wine with them as they moved through Europe.

Whether you call it mulled wine, glögg, vin chaud, or svařené víno, it’s that warm, spiced drink we all love at Christmas. Each country adds its own twist, but the idea’s the same: gently heated wine (or sometimes beer), sweetened and spiced to chase away the winter chill.

Glühwein is everywhere at the Christmas markets in Germany, served in those adorable little mugs that people love to collect. It just feels like Christmas in a cup.

Tips:

• Always use whole spices and never ground ones, which will make the final drink cloudy. The citrus additions are usually lemon slices. Orange slices or even orange peel adds a nice touch.
• If you'd like a less alcoholic or lighter mulled wine, then replace some wine with apple juice, apple cider, or orange juice.
• For kids (or anyone skipping alcohol), there’s kinderpunsch, made with juices like grape, orange, or apple cider.
• Add a few splashes of brandy, It makes it a bit more potent, which is especially nice if your wine got a little too warm and some alcohol evaporated." Some recipes use rum. Add to the mugs, not the simmering red wine mixture.

"As someone who lives in Germany, this is the biggest holiday hit you can find! It is available everywhere in towns and the popular christmas markets and this is exactly how to make it. Although, I wouldn't add the water, but instead substitute orange juice to give it more of a zest. Drink it while it's hot!"

1 bottle (25 fl oz or 750 ml) red wine*
1/2 cup water
3 – 4 tablespoons granulated sugar
8 – 10 whole cloves
2 cardamom pods (optional)
1 lemon, sliced
1 orange, sliced (optional)
3 cinnamon sticks

*Best Wine for Glühwein: Use dry red wine, such as Chianti, Cabernet Sauvignon or pinot noir. Don't use something you wouldn't want to sip on, but you also don't want to waste your most expensive bottles.

Put into everything into a large saucepan and bring almost to a simmer over low heat, stirring to make sure that the sugar is dissolved. DO NOT BOIL.

She suggests to Sweeten to Taste: Start with less sugar; you can always add more if needed.

Lower heat to very low. Cover and let it steep for at least 1 hour [to steep the spices]. DO NOT SIMMER OR BOIL.

Strain out the spices and serve.

6 (5-oz) servings