Mulled wine "According to the Hamburg score"

Category: The drinks
Kitchen: german
Mulled Wine By Hamburg Account

Ingredients

dry or semi-sweet wine 0.75l
sugar taste
orange 1 PC
raisins 15 pcs
ginger root 1 cm
cinnamon bark 2 small sticks
star anise 2 pcs
cardamom 3-4 boxes
carnation 4-5 pcs
allspice 6 pcs
nutmeg 1 PC
cognac (optional) 2-3 st. l.
grape juice (optional) taste

Cooking method

  • Oh guys! I really love the time before Christmas in Germany! The atmosphere is kind of ... wonderful! Fairs are opening everywhere, there are a lot of people everywhere ... Of course! After all, there you can buy a lot of interesting things, and even God himself ordered to eat different delicacies! What's a Christmas market without mulled wine? In Germany, definitely not! And although wine with spices was used in ancient Rome, and the warmed-up drink became popular in Germany, England and the Scandinavian countries already in the 17th century, I strongly associate mulled wine with German and Austrian Christmas festivities! (By the way, the word mulled wine itself is a distorted German gluhwein - gluhender wein - flaming wine. So the Germans may well claim to be the homeland of this drink) And since our \ "flaming wine \" is not very much for sale, we have to cook it ourselves (yes, it tastes better!)
  • This recipe deserves a high mark just on the \ "Hamburg account \". The drink turns out to be tart, spicy, very fragrant and rich. The warming effect is guaranteed! And it won't hurt in the cold, right?
  • So, everything is very simple. We take a saucepan (preferably with a thick bottom), pour wine into it, put raisins and all the spices, an orange (you can squeeze out the juice, but I cut it in circles, and then put it on a plate and eat it :)) At this stage, for those who want to stay on their feet a little grape juice can be added longer. I add 300-500 ml.
  • We heat until the first small bubbles appear (80 degrees). Do not boil!
  • Now you need to let it brew for about 40-50 minutes. And then for those who want something stronger - add 2-3 tbsp. l. brandy or vodka. Well, or a little more. Don't overdo it only
  • Mulled wine is ready! Heat to desired temperature, strain or pour through a strainer. It is advisable to use glasses with thick walls (to keep warm longer) and transparent (for beauty).
  • I didn’t drink more delicious mulled wine, so I had the audacity to present another recipe for this wonderful drink.
  • Well, and a note to the hostess 
  • 1. For lack of time and opportunity to cook mulled wine, you can put the same thing in a thermos and fill it with hot wine. In field conditions, it is the most (from spices once I had to limit myself to allspice and orange zest, and it's still delicious)
  • 2. For some time now I fell in love with adding the same spices (of course, in a more meager assortment) when brewing black tea directly in a teapot. It turns out \ "gingerbread \" tea!
  • By the way, the expression according to the Hamburg score was introduced by the Soviet writer V. Shklovsky, telling the story of the wrestlers who gathered in Hamburg to find out which of them was really stronger, without "bought" fights.


Loksa
I'll try this year! Thank you!
liuboff
Hope you enjoy it too!
Scops owl
I have long wanted to cook mulled wine. I'll bookmark it. Thank you
liuboff
Thanks to you, too! Try it, it's delicious!

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