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!
- 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)
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.
- 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
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.
- 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
Combine all ingredients in medium saucepan. Heat until steaming over medium heat, stirring until sugar dissolves. Serve warm in heated mugs.
- 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
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.
- 1 fifth port
- 2 tsp sugar or Splenda
- juice and zest of 1 lemon
- 1 cup boiling water
- ground nutmeg (for garnish)
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 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)
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.
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shin_rocka04 from Maryland on December 17, 2012:
Nice hub. I love putting either a nice whiskey or rum into the cider. Definitely turns it up a notch.
Imogen French from Southwest England on December 13, 2012:
Mmm, I can smell those spices! I love hot mulled cider on a cold winter day. I hope you don't mind but I am including a link to this page on my seasonal recipes blog for December.
Flora Rouse on January 16, 2012:
Winter can be so gloomy after a few months of grayness, it is always a life-saver to eat and drink special things in a special ambiance (like a warm room, a cozy couch and candles). I love mulled wine, and I like to make a big mug and eat my favorite comfort snack, beluga caviar (www.1caviar.com), and the best is when I can do this together with my partner, or even a small circle of friends, while listening to some smooth music. I think I will start trying your superb recipes with the most intriguing one, the Hot Buttered Rum. Thank you for sharing them with us!
jhosler on October 12, 2011:
Thanks for recipes you shared.Wanna try to make it at home.
Stephanie Das from Miami, US on September 21, 2011:
I love that you included so many different recipes from all over. Mulled wine is delicious in the winter, I plan on making a lot of it as soon as it gets cold. Thanks for the awesome info, I will come back to this hub shortly to follow these recipes when I need something hot to drink. Also, these are great drinks to make for a party! Voted up and awesome.
armelle on December 24, 2010:
The mulled wine recipe is the way I loved it while in the Old Quebec. And what is also great is that you don't get tipsy after drinking it
M. McKain on December 28, 2009:
Just a tip on the Gluhwein - I found that pumpkin pie spice works well and just spice to taste. I've had it in Bavaria and there's nothing like the real thing, but it's a nice "warm me up" in winter, even if only replicated with a simple recipe.
Lela Davidson from Bentonville, Arkansas on December 01, 2007:
Bubbly for me thanks, but the rum looks awfully good... In fact, it seems I have all those ingredients on hand...
Lowrychris on November 06, 2007:
Thanks for the mulled wine recipe. I was going to look it up on-line when I saw you had it! Great. Now I've got to try the hot buttered rum.
spacebull from Space on November 02, 2007:
Lovely Hub as usual, I love winter "consumables". We have wonderful plum chocolates etc. here in Europe.