Mulled wine is a classic in winter – but not worldwide. Here you can find recipes for warming hot drinks from all over the world.
Dark winter evenings, snow and icy cold in the air scream for mulled wine. In the run-up to Christmas, nothing beats a spicy hot drink – at least for Germans. But what do people in other countries actually drink to warm themselves up when the days get shorter and the temperatures get lower? Whether Mexico, Scandinavia or Greece – they have one thing in common: spicy ingredients such as cinnamon, nutmeg or cloves and a good portion of alcohol.
Eggnog in Britain
In Great Britain, but also in the USA and Canada, eggnog can be found in cups at Christmas time. It’s actually nothing more than eggnog. Eggnog has been drunk in winter for centuries and the traditional version consists of eggs, milk, cream and spices as well as rum or whiskey.
Ingredients for four cups: 4 eggs, 1 vanilla pod, nutmeg, 100 g sugar, 100 ml cream, 500 ml milk, 100 ml brandy
Preparation: Cut the vanilla pod lengthways and remove the pulp with the tip of a knife. Place in a large pot and add milk, cream and nutmeg. Slowly heat the contents of the pot while stirring.
Separate the eggs. Beat the egg white until stiff and fold into the egg yolk mixture. Then add the sugar and beat the whole thing into a light, voluminous mass. Add the egg mixture to the milk mixture in the pot, stirring constantly, and simmer over low heat for 10 to 15 minutes. Stir in the alcohol shortly before serving. Cheers!
Glögg in Scandinavia
Originally from Sweden, glögg has now become an integral part of winter culture in many Nordic countries. The drink made from red wine and spices is similar to classic mulled wine and is often served with dried fruits and almonds. A shot of rum, brandy or vodka provides an additional intoxicating note.
Ingredients for four cups: 1 l red wine, 80 ml rum, 100 g sugar, 1 cinnamon stick, 2 teaspoons cardamom capsules, 1 piece of ginger, 5 cloves, 100 g raisins, 30 g almond sticks
Preparation: Put red wine, rum, sugar and the cinnamon stick in a pot. Roughly crush the cardamom in a mortar and add. Peel the ginger, cut into slices and add with the cloves and 60 g of raisins. Heat the Glögg, but do not boil it. Stir until the sugar is dissolved, then remove from the heat and let sit overnight. The next day, pour through a sieve and filter out the spices. Reheat and add the remaining raisins and almonds. Skål!
Rakomelo in Greece
Greek raki, cinnamon and honey – with this unique combination of sweetness and spices, the Greeks warm themselves from the inside in winter. The golden liqueur is often drunk from small glasses in taverns in a convivial atmosphere. By the way: Greeks also like to drink rakomelo in summer, but then ice-cold.
Ingredients for one bottle: 1 l Tsikoudia (Greek Raki), 2 cinnamon sticks, 4 cloves, 4 tbsp honey
Preparation: Put all the ingredients in a pot and heat over low heat, stirring constantly. As soon as small bubbles rise from the bottom of the pot, remove the pot from the heat. The mixture should not boil, otherwise the alcohol will evaporate. Cover the pot with a lid and let it stand for several hours so that the spices can develop. Strain the spices and pour the rakomelo into a bottle. Yamas!
Jagertee in Austria
“Jagertee” has long been popular, especially among nature lovers, hunters and winter sports enthusiasts: the Austrian specialty consists of black tea, rum and spices such as cloves and cinnamon. The result is a soothing drink with an intense flavor – perfect for warming up after a day in the snow.
Ingredients for four cups: 800 ml water, 8 teaspoons black tea, 20 g brown sugar, 2 cinnamon sticks, 4 cloves, 100 ml domestic rum, 100 ml Tyrolean Obstler
Preparation: Bring the water to the boil in the kettle, let the black tea brew and let it steep depending on the brewing time of the tea (usually no longer than three minutes for black tea). Strain the tea and put it in a pot with the sugar, cinnamon sticks and cloves. Bring to the boil briefly, then reduce the heat and let it steep for five minutes. Turn off the heat, remove the spices and add fruit schnapps and rum. Stir briefly and you’re done!
Grzane Piwo in Poland
Grzane Piwo is a type of mulled beer popular in Poland and other Eastern European countries. It combines the warmth of mulled wine with the characteristic taste of beer.
Ingredients for four cups: 1 liter of dark beer, 250 ml of orange juice, 2 cinnamon sticks, 4 cloves, 2 tablespoons of honey, 4 slices of fresh ginger, 2 slices of orange, lemon and apple
Preparation: Put all ingredients in a pot and heat over low heat. Cover with a lid and warm for 45 minutes. It should not come to a boil, otherwise the alcohol in the beer will evaporate. Pass the mixture through a sieve and strain out the spices and fruit slices. Na zdrowie!
Ponche Navideño in Mexico
The Ponche Navideño is a traditional Christmas drink from Mexico. It consists of fruits and spices – and optionally alcohol. In many Hispanic countries it is an integral part of Christmas. At family celebrations, there is often a whole pot in the middle of the room for the guests to help themselves to.
Ingredients for ten portions: 1 l water, 1 cinnamon stick, 4 cloves, 250 g apples (peeled and diced), 3 guavas (alternatively peaches, small diced), 1 pear (peeled and diced), 3 plums (stoned and quartered), 50 g raisins, 1 orange (sliced), 100 g brown sugar, optional: 1 shot of tequila per cup
Preparation: Put the water in a large pot together with the cinnamon sticks, cloves and apple cubes. Bring to the boil briefly over high heat, then reduce the temperature and simmer over medium heat for about ten minutes. Add all other ingredients and simmer over medium heat for another 30 minutes, stirring occasionally. Remove the cinnamon sticks and cloves. Divide the punch into the cups with a few fruits each and add a shot of tequila if necessary. Salut!