How to Make Gluhwein (a Recipe for Vin Chaud/French Mulled Wine)

Here’s how to make Vin Chaud (Alsatian Gluhwein/French Mulled Wine) — delightfully warming and a great way to welcome everyone in from the cold.

This easy recipe for Gluhwein came to me via an Alsatian-born chef who once had a restaurant in the American Midwest (he’s since gone back to Europe). It’s his recipe for vin chaud (glühwein) that’s served in the Christkindelsmärik (Christmas market) in Strasbourg.

While I have enjoyed a beautifully spicy Glühwein (mulled wine) at Christmastime in Alsace, I didn’t know it had tea in it! It’s not that high in alcohol, either (read the recipe, and you’ll see why). No wonder I could drink so much of it … and no wonder it kept me alert and happy all night. If you want something a little more, um, potent, go ahead and add a little Cognac or brandy. It might not be an authentic Glüwein, but it will taste great (and add a little more lift to the experience).

Tip: What kind of wine to use for mulled wine? Pinot Noir works especially well, but any good dry red will do. You’re adding so much flavor to the wine that there’s no reason to splurge on a cellar-trophy bottle. But don’t drink plonk that will give you a headache, either.

Recipe for Gluhwein, the famed French mulled wine served in Alsace’s Christmas markets.

Vin Chaud Recipe // Alsatian Glühwein Recipe // French Mulled Wine Recipe

Makes 4 servings

1         vanilla bean (or 1 teaspoon vanilla extract)

1/2      bottle red wine

1/2      cup sugar

1         lemon, cut into wedges

1         cup water

1         star anise

1         bay leaf

2         whole cloves

1         tablespoon cocoa nibs (or use good-quality grated chocolate)

3         juniper berries

1         cinnamon stick

2         black tea bags

If using the vanilla bean, slice it in half lengthwise and scrape out the seeds. Place the vanilla Bean (or vanilla extract, if using) and all other ingredients except the tea bags into a 2-quart Saucepan (when you add the lemon wedges, squeeze their juice into the mixture before dropping the wedges in). Bring to an active simmer; reduce heat to a low simmer and add the tea bags, allowing the tea to steep for 3 to 5 minutes. Remove the tea bags and the bay leaf. Taste and add more sugar if you like. To serve, strain the mixture through a fine-mesh sieve into heatproof mugs; discard solids. Makes 4 servings.

Photo credit:
Vin Chaud by Charlie Blendon via Flickr