White Glühwein Recipe – Citrus and Spice and everything nice!

While on a Christmas Market Tour, I tried all sorts of warm drinks… there was Red Glühwein, Feuerzangenbowle, Punsch, Eierpunsch, and WHITE Glühwein. White Glühwein? I’d never seen that before! This mulled white wine is warm and flavorful with the addition of Cinnamon, Anise, and Allspice. And that citrus kick appeals to my Southern California upbringing. I experimented with a few different recipes once I got home, and in the end, I worked out a recipe that my whole family enjoyed. This White Glühwein recipe leans heavily on Citrus, but the flavor of wine and spice still shine through. And it’s perfect for this time of year when it’s not quite cold, but not really warm anymore.

White Glühwein Recipe

My father owned a wholesale nursery that grew and sold Citrus trees, so we had a LOT of Oranges, Lemons, and Mandarins while I was growing up (free fruit!). Sweet-tart citrus flavors were imprinted early with me, and I still seek them out. This recipe uses Orange juice and the juice from a few mandarins. I also sliced in a few oranges and a lemon while cooking it. Face it, with all that Vitamin C, White Glühwein is practically a HEALTH Food!

But then added Orange Liqueur, which isn’t exactly what the doctor ordered…

Cinnamon sticks, a few allspice berries, cloves, and a couple Star Anise get simmered into the mix and add a punch of flavor.

And because it’s a Glühwein, all of this is simmered with a bottle of White Wine. Which white wine you choose depends on you. Use what you like to normally drink. However, using a less expensive vintage when making a Glühwein of ANY color is better. It’s just too much of a shame to take a pricey wine and add all sorts of stuff to it. Don’t go with the cheapest! (that’s a headache waiting to happen). Find something near the lower middle.

And whatever you do, don’t let the Glühwein come to a boil! A nice simmer will blend up those flavors… a boil with cook off the alcohol and leave you with complicated juice.

To Serve

Add a slice of orange, and maybe a cinnamon stick to the serving mug before serving. It’s up to you if you want to strain the Glühwein when you take it off the stove… some people are less excited about getting an allspice berry in their glass than you would imagine. (And FYI…it’s good hot or cool)

Fair warning! This white Glühwein recipe will creep up on you!

Simmer, don’t boil… it may foam a bit, that’s ok

Stock up on Spices!

I don’t buy jars of spices anymore, I buy bags and fill small jars. It’s economical.

Organic Ceylon cinnamon sticks 3The Spice Way Star Anise – whole | 3 oz | great for baking and teaThe Spice Way Allspice – Whole | 4 oz | a multipurpose berry for curries, sauces, soups and even pastriesClove whole 3.5 oz, 7 oz, 1 lb, 3 lb spice By Bulkshopmarket (3.5 oz)

White Glühwein Recipe

White Glühwein is a "lighter" alternative to regular Red Glühwein. 

Serve with a cinnamon stick or a slice or orange. 

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Advent Season in Germany, German Beer and Wine, German Foods and Recipes

Cuisine German

Servings 4 -6

Ingredients

  

• 4 cups White Wine I used Chardonnay, but Riesling is good
• 1 cup Orange Juice
• Juice from 2 Mandarins
• 1/2 cup Orange Liqueur I used Triple Sec
• 1 Lemon Sliced
• 1 Orange Sliced more for garnish if you want
• 3 Cinnamon Sticks more for garnish, if you want
• 2-3 Star Anise whole
• 5-7 Allspice Berries whole
• 4-5 Cloves whole
• 4 Teaspoons Sugar or to taste

Instructions

 

• In a medium saucepan
• Pour in the white wine, juices, Orange Liqueur.
• Add the sliced orange and lemon
• Add the spices
• Bring to a simmer.
• Let it simmer for about 15 minutes. TASTE
• Need sugar? add some.
• Simmer another 15 minutes.
• Taste
• You can leave it on the stove for an hour or more.. just make sure the burner is on low. It will continue to get stronger.
• Serve

Notes

You can make White Glühwein ahead of time!

Prepare according to the recipe. 
Strain all the solids (citrus slices and spices out, leaving the spices in might cause a bitter flavor.).
Store the liquid in the refrigerator.  You can also save the strained bits in the refrigerator

Reheat when ready to serve. (If you saved the strained bits, you can return them to the pot at this time)

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Serve and enjoy!