Glühwein Recipe


Glühwein originates in Germany but is also very popular in Austria, which is not surprising as Austria is essentially like a holiday province of Germany if we have to be honest. Glühwein is served in the snow on ski slopes, in mountain huts and at European Christmas markets. Always drink Glühwein hot, and you’ll enjoy it best when the temperature around you is very low, for example around a campfire in the Kalahari or Karoo, while you’re freezing your backside off.


  • 1 bottle red wine
  • rind of 1 orange (peeled off with a vegetable peeler)
  • rind of 1 lemon (peeled off with a vegetable peeler)
  • 1 cup orange juice
  • 1 cinnamon stick
  • 1 whole star anise
  • 2 cardamom pods
  • 4 cloves
  • 1/2 cup sugar


  1. Mix all the ingredients in an old-school camp kettle or flameproof pot, then put it over a medium-hot fire and bring to a slow simmer.
  2. Cover with a lid and simmer over low heat (slowly) for about 15 minutes, stirring occasionally until the sugar has dissolved completely. Let it stand for 15 minutes near the fire (perhaps with a few coals under it) so that the drink can stay hot, but is not boiling too rapidly.
  3. Strain through a sieve into mugs and throw away the rind and spices. Always serve hot.


In Europe, it is not uncommon to add an extra shot of brandy or rum to each mug of Glühwein when you’re really freezing. You might, for example, be really cold if you’ve spent the whole afternoon hunting Springbok in the glacial conditions of the winter’s Karoo veld. Then it’s better to wait for the Glühwein until your rifle is packed away though.