Gluhwein Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at A favorite recipe from Peter Buemann. He informs us that gluhwein is sold throughout Germany and Austria when the weather gets cold and every ski lodge in the Alps offer it. "I think it is far better than the Glock that my fellow Scandinavians drink" he says. Great with Pfeffernussen and other Bavarian style desserts, etc.

2 cups water
1/2 cup sugar
1 stick of cinnamon
2 whole cloves
juice of 2 lemons
1 bottle of light red wine

Bring water, sugar, and spices to a full boil in a casserole. Add lemon juice and red wine and bring it right up to the boiling point. Don't let it boil as the alcohol will evaporate. Add more lemon juice or sugar according to your personal taste. Remove the cinnamon and cloves. Keep casserole on the stove at low setting. Serve in a mug piping hot.

Recipe created 2000-06-22.

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