Mulled “Glow” Wine


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Preparation info

  • Makes

    10 to 14

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

The bitter cold winter weather makes mulled wine a coffeehouse staple that stays on the menu until springtime warmth is well established. It is served from stands at the outdoor Christmas markets throughout Vienna—a necessary evil if ever there was one. The hint of vanilla in this version makes it extraordinary.

There are a few caveats to making great Glühwein. First, start with a fruity wine that’s not too dry or full-bodied. Be sure to use a nonreactive pot (stainless steel or enameled iron), because the wine will react with unlined aluminum and acquire a metallic taste. Never let the wine come to a boil. If you’re serving from the kitchen, a heat diffuser under the pot will be helpful; but I’ve seen many a Viennese corner Glühwein stand that serves its product from an electric slow cooker, and that’s the best way because it eliminates the danger of boiling. Because mulled wine is such a popular party drink, I’ve given crowd-size proportions.


  • Two 750-ml bottles of fruity red wine, such as merlot
  • cup fresh orange juice
  • Two 4-inch strips of orange zest, removed with a vegetable peeler
  • cup honey
  • Two 3-inch-long cinnamon sticks
  • 1 vanilla bean, split lengthwise


Heat the ingredients in a large nonreactive pot over very low heat until hot, but not simmering. Keep warm (an electric slow cooker is the perfect appliance) and serve hot.

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