Mulled Wine (Kuhanček)
Mulled wine is closely associated with the Christmas season and holiday markets. Its name varies depending on where you are. In Germany, Austria, and Switzerland, it’s called Glühwein, derived from the German words glühen (to glow) and Wein (wine). In Scandinavian countries and Estonia, terms like glögg, gløgg, and glögi are commonly used. In Slovenia, mulled wine is known as kuhano vino, but the diminutive kuhanček is affectionately used by most people.
Historically, the purpose of mulled wine was far more practical than festive: it was a way to salvage bad wine by mixing it with spices. Its origins date back to ancient times. The Romans were the first to record the practice of spicing and heating wine, calling it Conditum Paradoxum. The earliest recipe, found in a 5th- or 6th-century cookbook by Apicius, calls for mixing wine with honey and spices like pepper, saffron, bay leaf, and dates.
During the Middle Ages, people believed the spices in mulled wine had health benefits, which contributed to its growing popularity. Additionally, mulled wine was often more hygienic than water, making it a safer choice for drinking.
After the 15th century, the popularity of mulled wine declined, remaining essential only at the Swedish royal court, where it was consumed almost daily. However, by the late 19th century, merchants and innkeepers revived it, offering mulled wine during the Christmas and New Year holidays. This was when its modern association with the festive December season took hold.
If you’d like to try a simple version of mulled wine, the recipe is just below. It features a spice syrup that can be stored in the fridge for several weeks. When you’re ready, heat a cup of strong red wine and flavor it with the syrup for an instant, delicious mulled wine. This recipe comes from German culinary journalist Helmut Gote and was shared with me by my brother-in-law Felix, a fellow food enthusiast.
The Long, Storied History Of Mulled Wine
Recipe
Ingredients for about 1.2 liters of spice syrup (for at least 4 l of mulled wine):
3 tbsp of black tea (Assam, Ceylon)
500 ml + 250 ml water
300 ml orange juice
350 grams of sugar
1 tbsp candied orange peel
3 sticks cinnamon
8 cardamom pods
8 cloves
6 star anise
Instructions:
Spice Syrup
Brew a very strong tea by pouring 500 ml of boiling water over the tea leaves and steeping for five minutes. Strain the tea through a sieve into a pot.
Add orange juice and another 250 ml of cold water to the tea in the pot.
Add sugar, cinnamon sticks, roughly chopped star anise, sliced cardamom pods (with the black seeds), cloves, and orange peel. Bring to a boil. You have to stir until the sugar has dissolved, otherwise it will stick to the bottom. Reduce the heat and let the liquid simmer uncovered for five minutes. Turn off the heat, cover the pot with a lid, and let the mixture steep for another 30 minutes.
Pour the liquid through a sieve and funnel it into a tightly sealable bottle. Discard the strained spices and solids.
Mulled wine
Use a strong, dry red wine as the base for the mulled wine.
Pour the wine into a pot with a lid and gently heat it over low to medium heat. Do not let it boil, as boiling will cause the alcohol to evaporate.
Stir in the spice syrup to taste. A good starting point is 200–250 ml of syrup per liter of wine, but feel free to adjust based on your preference.
Serve and enjoy!