Glühwein: Dina Weber's Recipe for a Merry Christmas
This festive season, Dina Weber of Mysore’s SAPA Bakery shares her family recipe for mulled wine.
Mulled wine is a classic recipe at all the Christmas markets in Germany. There are obviously slight variations, but typically, it is a slightly sweetened and spiced warm wine that we drink in generous quantities from noon onwards. Drinking is woven into the rhythm of the season; in city centres, you might pause on your way after work or while shopping, stop by a stall, and share a few mugs with friends.
There are some versions that are fortified with schnapps or brandy, which are quite intense. And obviously, it is especially nice during cold weather because the drink warms you from the inside out. In my city, glühwein is made with vanilla, cream, cherries and almonds. It is quite unique, I haven’t come across it anywhere else. When we were children, my mother would make us an alcohol-free punch instead, which is also really lovely and festive, and includes the children in the celebrations.
DINA WEBER’S RECIPE for CHRISTMAS GLUHWEIN
Ingredients
20 g star anise
6 g cloves
Zest of two oranges
12 bottles of wine
250 ml orange juice
110 g brown sugar
2 g whole cinnamon
2 g whole star anise
1 g whole cloves
Zest of half an orange
1 bottle of pinotage
Method
Infuse al the ingredients on low heat for 2-3 hours. Make sure it doesn’t boil else the alcohol will all evaporate.
Once done, strain and keep it in the fridge for upto 3 days.
Heat, without boiling, to drink.
For extra luxury, add sour cherries, whipped vanilla cream, and toasted almond flakes.
As told to Joanna Lobo.
ALSO ON GOYA
