Fortunately, tasty glühwein is easy to make, and you can doctor it to your liking. Here’s the basic ingredients to get you started.
For about 6 servings, combine ¾ cup water, ¾ cup white sugar, 1 cinnamon stick, and the squeezings from one ripe orange. Poke about 10 whole cloves into the orange peel and throw that into the brew to simmer for about a half hour. This should result in a thick syrup. Choose your favourite wine and pour into the syrup, heating until it is steaming but not simmering. You don’t want to boil off the alcohol. Remove the orange skin with the cloves, the cinnamon stick, and serve hot in mugs or tempered glasses that have been pre-warmed. Keep warm in a carafe if not using immediately.
If you find the result a little too sweet, cut the sugar/water mixture to a half cup each, or add more wine.
Almost every Christmas market in Germany manufactures their own monogrammed mini drinking mugs. This one was from Trier. The price of your gluhwein includes the mug – but vendors usually redeem the cost of the mug if you return it to the stall where you bought the beverage. After all, how many mugs can you take home in your suitcase? Some visitors collect them from all the markets. A nice little souvenir but one was enough for me!
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