Mulled Wine, Spiced Cider, & Other Winter Drink Recipes

Whether you're making traditional spiced cider and mulled wine, or looking to try something new, you'll find a recipe to suit your needs below! The German classic Gluhwein (glow-wine), Swedish Glogg, and Hot Buttered Rum will keep you warm through the 12 days of Christmas, and beyond!

Spiced Cider

6 servings

Instructions

• 2 broken cinnamon sticks
• 1 Tbsp whole allspice
• 1 quart (4 cups) apple cider
• 6 oz Calvados or other apple brandy
• 6 cinnamon sticks (for garnish)

Instructions

Tie broken cinnamon sticks and allspice in cheesecloth bag. Place in saucepan with cider and heat slowly until steaming, but do not boil. Pour 1 oz apple brandy into each mug, then fill with cider and stir with whole cinnamon stick. Serve immediately.

Mulled Wine

6 servings

Ingredients

• 6 Tbsp sugar or Splenda
• 1/4 cup water
• 10 whole cloves
• 6 orange slices
• 6 lemon slices
• 4 cinnamon sticks
• 6 cups dry red wine

Instructions

Add all ingredients except wine to saucepan and heat slowly, stirring occasionally, until sugar is dissolved, then stir in wine and continue heating until steaming, but not at boiling point. Strain into 6 heated mugs.

Gluhwein (German/Bavarian)

6 servings

Ingredients

• 1 bottle dry red wine
• ½ cup sugar or Splenda
• 1/4 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg

Instructions

Combine all ingredients in medium saucepan. Heat until steaming over medium heat, stirring until sugar dissolves. Serve warm in heated mugs.

Glogg (Swedish)

8 servings

Ingredients

• 3/4 cup raisins
• 1 Tbsp whole cardamom
• 2 tsp whole cloves
• 1 cinnamon stick
• 1 ½ cup water
• 1 bottle red wine
• ½ cup sugar
• 1/4 cup blanched almonds

Instructions

Rinse and drain raisins. Peel and crush cardamom, and combine with ½ cup raisins, water and cloves. Simmer 30 minutes in medium saucepan, strain, and combine with wine and sugar. Heat until sugar is dissolved, stirring regularly. Serve in heated mugs with almonds and remaining raisins.

Negus (English/American)

8 servings

Ingredients

• 1 fifth port
• 2 tsp sugar or Splenda
• juice and zest of 1 lemon
• 1 cup boiling water
• ground nutmeg (for garnish)

Instructions

Combine port with sugar, lemon juice, and grated peel. Heat in saucepan over medium heat until steam begins to rise, then stir in boiling water, strain into heated mugs, and top with a sprinkle of nutmeg.

Hot Buttered Rum

4 servings

Ingredients

• 4 cups skim milk or water
• 2 Tbsp sugar or Splenda
• 4 cinnamon sticks
• 1 ½ cup rum
• 1/4 cup butter
• ground nutmeg (for garnish)

Instructions

Heat milk or water in saucepan over low heat, but do not boil. Combine sugar and rum in heated mug and stir with cinnamon stick until sugar is dissolved. Add milk or water, top each with 1 Tbsp butter and sprinkle with nutmeg.