Having spent a few months in the Austrian alpine winter, I maintain there’s nothing quite like a pot of Glhwein to chase away the chill. Don’t just leave it to the snow-bound nations, why not make it yourself?
Sip slowly in front of your own crackling fireplace (or heater). It’s really easy, promise!
Thanks to Nadin Pospech of Top Nosh Cookery school and speciality caterers for her assistance with this recipe. Originally from Leipzig, Germany, Nadin’s Glhwein is the real deal.
You’ll need:
750ml red wine (preferable Merlot)
450ml orange juice (preferably without pulp but not a problem if you can’t find)
100g sugar
4 cloves
3 star anise pods
3 cinnamon sticks
dash of vanilla essence
3 cardamom pods
1 pinch ground nutmeg
1 pinch ground cinnamon
1 pinch allspice
How to:
Combine all the ingredients in a pot over a low heat. It must not boil or the alcohol will evaporate and where’s the fun in that? Make sure that it’s heating all the way through without bubbling and put the lid on the pot. Leave it alone for about an hour. Remove from the heat, strain and serve is a mug. If there is left over, you can keep it in the fridge and re-heat the next day.
Warning:
Glhwein is incredibly drinkable. Even though it’s so delicious and heart-warming, remember that it is alcohol and kicks like a mule. It can also give you a whopper of a headache if you drink too much, too fast. Consider yourself warned now enjoy!
Did you know?
Allspice is actually dried and ground Pimento berries. The name ‘allspice’ was coined by the English who thought it had the combined flavours of cinnamon, clove and nutmeg.
Yours in food and delicious Glhwein
Leigh
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