Winter’s official start is still weeks away, but already we are being reminded that sunny is not the same as warm.
But as I like to say, when Canada sends you arctic blasts, make Glühwein.
I made my first batch of the season last night, with a new secret ingredient, recipe below!
Dave Knows’ Arctic Blast Glühwein Recipe
- 1 bottle (750 ml) inexpensive dry red wine
- 4 cloves
- 2 cinnamon sticks
- 2-3 star anise
- 1 lemon, sliced
- Sugar or honey (to taste)
- 2/3 cup (approx. 150 ml) Bärenfang, aka Bärenjäger – a German honey-flavored liqueur
In a saucepan heat all ingredients except the Bärenfang. Bring to a low simmer, then take off heat, remove half the lemon slices (unless you like your Glühwein really citrusy), and let steep for an hour (or two).
Add Bärenfang, and sugar or honey to taste. Heat to just shy of boiling. Pour through a sieve into warmed-up mugs. Enjoy!
I perfected another recipe last winter which I call Winter Solstice Glühwein; you can find that recipe here: Glühwein conditions in Portland.