Thanks hey also if you are feeling really naughty chocolate sprinkled on top aswell

Hot Toddy. Juice of one lemon, a couple of spoons of honey, 2 or 3 cloves and a stick of cinnamon. Add enough water to make 2 or 3 cups and simmer for 10 mins or so to get the spice flavours.

Pour into cups with a generous slug of whisky.

Jack (and others!)

Many of the glühwein recipes on the web are spiked with some distilled beverage (brandy, rum, you name it ...). Comments??

Thanks!

Its getting to be this time of the year, so I thought I would bump this useful thread up

Hey, I saw some egg nog recipes here... Is there anyone who knows a place where you can buy egg nog in Zurich? I tried a recipe or two last winter, but as funny as it may be (probably because my family didn't really have an egg nog tradition), I really like the store-bought stuff in the US.

Maybe Jelmoli/Globus gourmet?

Does anyone know where in Zurich I can get the Zuckerhut for Feuerzangenbowle? I tried my local Migros and it was a no-go.

Hi all,
Does anyone have any good recipes for hot fruit punch (of the alcoholic variety) or Gluhwein?

I've had some lovely Apple and Cinnamon, and an Apricot one but I've no idea what to put in them or how to make them...

Would love to make some for christmas, so I'll need to start practicing soon

Thanks!

From my grandmother:

6 cloves
2 oranges
5 grains of pepper
750 ml red wine
125 ml water
3 pieces of cinnamon
1 lemon
130 grams of sugar

Put everything - except oranges and the lemon - into a pan and heat it up. It must not boil.

A thread started in 2007: Winter Warmers [Drinks; Glühwein, etc]

Ah ha! Thanks! I thought there should have been a thread already but couldn't find it!

What do you do with the oranges and lemon?

Oops - sorry. Forgot them.

Orange and lemon are added in the last step. They don't go into the pan.

In Evolène, which you know well. they make Vin chaud with white wine. Surprisingly good.

Many thanks, led me to Le vin des accouchées: Minor detail: How the blazes do I get Humagne Blanche in New Hampshire

I have never been to Switzerland in winter ... hmm ... food for thought ...

Hi there, funnily enough I've actually never made mulled wine before (although I love to drink it!) but we're having a party at Christmas this year, so I think it's a must to give it a go.

Now, I have two recipes that have been recommended to me, but they are a bit different and I was just wondering how you guys make it and which method you use.

They both have basically the same ingredients but the first says to bung all the ingredients in a big pan and heat it slowly and gently (not boiling) for a while. The second says to heat up everything minus the wine up to boiling, then simmer it for about half hour, then last of all add the wine and gently heat.

So, how do you make yours?! I like the simplicity of the first version, but perhaps the second tastes better (or has more alcohol left in it since wine not heated for so long)?

This is the simplest method

I am happy to come and taste your efforts(both ways).

I adore mulled wine but all my family and friends don't like it - so I usually have a few bottles to myself

Out of curiosity, what are the ingredients in these recipies? I may be trying soon, or perhaps I'll even try the more exciting "Feuerzangenbowle", but none of the recipes that I have seen include much liquid besides the wine. So of course they just say to heat it gently (mull it) for a while.

This is one of the recipes I have:

2 bottles red wine
1 litre water
orange stuck with cloves
1 sliced orange & 1 sliced lemon
6 tbsp sugar
stick of cinnamon
2 tsp ginger
2 tbsp liqueur - cointreau, grand marnier or cherry brandy

The other recipe is basically the same - actually it doesn't have the liqueur in it but I think I'd chuck that in anyway.

I imagine that the most important part is probably not to boil it!

The main EF gluhwein thread: Winter Warmers [Drinks; Glühwein, etc].