Metric version of the trusty Boyd Glühwein recipe

Wine (bottles) 1 2 3 4* 5
Water (ml) 350 700 1050 1400 1750
Ground nutmeg
(level teaspoon)
0.25 0.5 0.75 1 1.25
Cinnamon** (cm) 2.5 5 7.5 10 12.5
Cloves 2 4 6 8 10
Granulated sugar (g) 140 280 420 560 700
Lemons 1 2 3 4 5

* I use the quantity for 4 if I’m doing enough for a cheapo cask of wine.
** Trevor “Ainsley Harriott” Keohane has been trying to work out how much ground cinnamon a “cm” is, so in the interests of preventing any future kitchen disasters, I should point out that this is “cm of cinnamon stick”.

  1. Grate rind of lemons.
  2. Squeeze lemons.
  3. Add rind, lemons & juice along with all the other ingredients (EXCEPT the wine) to a big saucepan/urn/cauldron thingy.
  4. Bring to boil.
  5. Simmer for 15 minutes.
  6. After cooling, strain to leave a sweet cloudy liquor.

This liquor should keep for a while, and when you want to brew up the final glühwein, simply combine the appropriate quantities of liquor and wine in a saucepan and warm it up (probably don’t want to boil it, since you’ll then be boiling the alcohol off).

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