How to make German 'Mulled Wine' (Gluehwein)

Did you ever have 'mulled wine' on a Christkindlmarket (in Germany or Austria) and wondered how this was made? You can easily spoil yourself and your guests with delicious mulled wine at home on a cold winter day.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 bottle of good red table wine
• cinnamon, clover, anis, cardamon, sugar
• a reusable tea bag
• organic orange, oganic lemon

1. Pour the wine in a pot and heat on a small flame. Put 1/2 stick of cinnamon, 3 or 4 whole cloves, a few cardamon seeds and 1 star anise into a dish towel, wrap and beat with a hammer until you have only small pieces. (You can do this in bigger batches and save the mulling spice for later...)

2. Put one tea spoon mulling spice not heaping, just level) into the reusable tea bag. Place the tea bag and a few slices or organic orange and organic lemon into the warm wine.

3. Let the wine heat and the spice soak in for about 1 hour. Do NOT OVERHEAT, since you will loose the alcohol (we wouldn't want that, right?). After 1 hour, strain.

4. Add sugar and berry schnaps (any red berry schnaps will do, sweet and fruity and natural is best) to taste. (NOTE: Berry Schnaps is NOT a must, will considerably add to the 'buzz effect' here.)
   Serve hot in heat resistant glasses with some ginger snaps or other winter cookies.

Tips & Warnings

• If the mulled wine tastes too spicy, use less spice next time.
• Use a table wine, that's simple, but good enough not to give you a headache.
• Be careful not to overheat or you will loose the alcohol (o no!).
• Do not use the spice twice or leave in longer than 1 hour. Your beverage will get bitter.
• Don't plan on driving after more than a glass full of this delicious winter treat!