Look to the people who survive winters with only a few hours of sunlight each day for the coziest and most heart-warming holiday drinks. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.

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.

Essential tips for making glühwein

Why you’ll love it

What is glühwein?

Glühwein is German mulled wine. Glühwein literally translates to “glow-wine” because of how you feel after you’ve been drinking tiny mugs outside in December.

Glühwein is traditionally served at stalls at Christmas markets across Germany and Austria to keep people warm as they shop and socialize.

Key ingredients in glühwein

Glühwein

Serves 4 to 6

1/2 medium orange

3/4 cup water

1/4 cup turbinado or granulated sugar

10 to 20 whole cloves

2 cinnamon sticks

2 whole star anise

1 (750-milliliter) bottle dry red wine

Rum or amaretto, for serving (optional)

1. Using a vegetable peeler, remove the zest from a medium orange in wide strips, taking care to avoid the white pith; set aside. Juice 1/2 the orange and set the juice aside.

2. Combine 3/4 cup water and 1/4 cup turbinado or granulated sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved. Reduce the heat and add 10 to 20 whole cloves, two cinnamon sticks, two whole star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms, about 1 minute.

3. Reduce the heat further and add one (750-milliliter) bottle dry red 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.

4. Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.

Recipe notes: Refrigerate it in an airtight container for up to three days. To reheat, rewarm in a pot over medium low heat.

(Lily Kelting is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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