RECIPE FOR GERMAN GLUBWEIN PLEASE

[Julesong]

Anke R wrote:

Kirstin in the 'Couv wrote:
I used to buy the spice packets, but have now found Gluhwein at my local liquor store already bottled!!!! And it's been running less than $5 per!!

You'd pay less, if you just take the cheapest wine ( in gluehwine the quality of the wine doesn't matter, if it's very dry, you just adjust the amount of sugar used. If managed to turn undrinkable reds into really nice Gluehwein)you can get and add the spices. And I'm sure it'll taste better too.

Actually, if Kirstin is getting the same stuff I am (which I suspect might be since we're not too far apart geographically), then it's a fairly good sized bottle and tastes pretty darn good. A very nice balance of taste.

I've made my own, too, but haven't quite been able to get it to taste as good as the premade I've purchased.

(Feeling silly saying that, since I'm German/Danish ethnicity and should be able to do it, eh??)

[Anke R]

Amberngriffinco wrote:
Had my first Glogg two yrs ago at the Kindermart in Denver.. now, I love German foods, their sausages and cheeses, but I can't STAND this drink!! It knocks you on your whatsitz so FAST, warms your tummy so FAST though.

amber
"Co

Gloegg is skandinavian (swedish I think), not German

[Anke R]

HouseDragon wrote:

Chef #179424 wrote:
i had an experiment tomitght ( excuse the typos ) ) I found that 2 parts red wine 2 parts ammaretto & 1 part quality black rum ,i used lambs navy rum , does seemm very close .
Merry Xmas one & all

I hate to tell you this but your recipe doesn't resemble real Gluehwein in any way except the red wine!

However, there is another hot winter drink with rum in it called "xxx" --slipped my mind at the moment and, of course, my German cookbook isn't unpacked so can't look it up. I'll edit this if it comes to me.

DH came through: Jager Tee "Hunter's Tea"

That would be tea with rhum or cognac and the same spices as in gluehwein. I post the recipe if anyone is interested, though I don't like it myself.

There is also sth called Bischof, which is basically white Gluehwein, or Potsdamer Kaiserpunsch which adds water, rhum and lemon juice to a mixture of sugar and rhinewine (white)- no spices though. And another variation of Jagertee(bavarian/austrian btw) called Silvesterpunsch(new years eve punsch).

My personal favs though are Gluehwein with amaretto and Feuerzangenbowle.

[Anke R]

[quote="Julesong"]

Anke R wrote:
Actually, if Kirstin is getting the same stuff I am (which I suspect might be since we're not too far apart geographically), then it's a fairly good sized bottle and tastes pretty darn good. A very nice balance of taste.

I've made my own, too, but haven't quite been able to get it to taste as good as the premade I've purchased.

(Feeling silly saying that, since I'm German/Danish ethnicity and should be able to do it, eh??)

Well Jules, it doesn't run in the genes (though I must say that the bottled one is much much better than the spice bag, yes I have been seen drinking it too, since not all my German friends know who to make a good one and prefer to buy it to be on he safe side). It just takes trying, and I can tell you I have made alot of Gluehwein in mylife. But $5 is quite a rip off IMO. When I make it I pay about 1.50 per 2 l and add the rest and I adjust it to whatever my fancy takes. BF liked the one that had berries added so I cut down on the sugar and added some berrysyrup, which was nice as well. Once you have a good basic recipe, you can vary with all sorts of things. If you want to add another alc though, don't add more than one variety at the same time. If I have people over, I usually make a huge pot and then put it into smaller ones, adding different things to each of them, but keeping on with the basics. that way people can chose and i usually don't have leftovers (though pretty tipsy friends, since they tend to try all varities and eat xmas cookies with it), so if you ever want to invite friends over for advents-Gluehwein on a sunday afternoon, make sure they use public transport

[HeatherFeather]

Mine is very similar to Anke R's recipe

Gluehwein (German Hot Wine Punch) recipe #48713

[HouseDragon]

Molly53 wrote:

HouseDragon wrote:

Molly53 wrote:

Chef #179424 wrote:
i ve just returned from a holiday in germany and sampled this at a xmas market .I would love to make some for xmas as it is a really festive sort of tipple .Any help would really be appreciated .
Thanks for looking Steve

If you like gluhwein, you might try clicking on Glogg...I bet you'd like it.

You may also appreciate Quentão, Brazilian Mulled Wine.

The first time we had Glogg it included pure grain alcohol: true knock-you-on-your-butt stuff!

Yah, but I bet you were warm when it knocked you off your feet!

Got that right!

[Chef #250038]

I bought a couple of bottles of Christkindles Glubwein when I was in Germany a few years back but never opened or tasted it nor know how to prepare it. Do you think it is still good? And, how do I serve it? I have heard that it should be warm but does that mean without any other preparation? I don't have a clue and don't want to have a bad experience my first time trying it. Can you help?

Ronald

[Dienia B.]

have you looked at anke r s recipes they are great thanks fr explaining about the wine