German-Style Mulled White Wine
Holiday favorite of white wine, fruit and spices warmed to perfection like a Dicken's Novel
Equipment
- Saucepan
- Large Kitchen Knife To cut Citrus slices
- Small Strainer Sized to fit over a mug
- Large Glass Measuring Cup Optional
- Planer for the Nutmeg
Ingredients
- 750 ml dry white wine - Dry Riesling or dry white works well
- 1 orange
- 2 tablespoons orange juice - I squeeze fresh from the orange
- 2 tablespoons sugar can substitute with honey, any other sweetner or omit
- ½ lemon thinly sliced
- 1 cinnamon stick broken in half
- 2 whole cloves
- 2 whole allspice berries or 1/16t. ground
- 1 cardamom pod lightly crushed
For Garnish
- Lemon slices
- Cinnamon stick
- Freshly grated nutmeg just a touch
Instructions
Instructions
- With small batches, spices dominate fast. If you want acleaner, wine-forward result, start with half the cinnamon stick and addmore only if needed.Combine all ingredients in a small saucepan. Heat gently over low heat until steaming. Do not let it boil or you’ll lose alcohol and aroma. Simmer gently for 15–20 minutes, tasting once or twice and adjusting sweetness, if needed.
Garnishing and Serving
- Strain if desired, or serve with spices for a rustic feel. Garnish with lemon slices, Cinnamon stick, and freshly grated nutmeg (just a touch). Add a lemon or orange wedge on the mug, cup or glass.
Notes
This recipe was inspired by a reader who wrote to me last year about a tradition I’d never tried before: white mulled wine. She told me it’s something she enjoys whenever she can at the St. Paul Christmas markets in Minnesota, where it’s warming, fragrant, and just a little unexpected compared to the classic red version. Her note stuck with me, and this scaled-down recipe is my take on that festive cup—bright, spiced, and perfect for a cold winter evening.
Nutrition
Serving: 4g
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