Advent Calendar 2 – “Hot Headache Accelerator”

“It’s warm, it’s with sugar and it’s not a zebra.”

Hello everyone,

day 2 of our Advent Calendar and today we’re in for some


Well, talking about Glühwein. Some trivia and stuff. I know, not as fun as drinking some actual Glühwein together but some of you are underage, so we can’t.

So what is Glühwein? Most of you probably have a vague idea of it. The first written mentions of it comes from around 1850 and it’s essentially heated red or white wine (yes, white Glühwein is a thing, too) with lots of sugar and Christmas-y spices.
The main spices are cinnamon and cloves and orange. But of course everyone has their own secret recipe 
and you can get a variety of supermarkets at the Glühwein. Hold on … I meant, you can get a variety of Superglüh and the marketwine… wait no… ugh… I think you know what I mean.
What? … well, of course I did have a couple of Glühs. It’s called research!!

Anyway, even though there’s such a variety, two things are common for all Glühweins.
First of, you can’t sell it as Glühwein if you add juice or water. If there’s juice in there, then it’s called Punsch, if there’s water in there, then it’s called fraud.
And the second thing they have in common, and this one is really important, is this:  

It should NOT be heated above 80 degrees Celsius.
Do NOT boil it!!

Why not? Well, the spices will start to change their flavor and the sugar (of which there is a LOT, remember) will start to form Hydroxymethylfurfural, which  (like most things these days) is suspected to cause cancer. But even if not… who would want such a word in their drink, right.
But most important of all, 78 degrees is the boiling point of fun, as soon as you go above that, all the fun starts evaporating. I mean… not the fun. The fun is always there. The alcohol evaporates.
And speaking of which, the alcohol content of Glühwein has to be at least 7% and often hovers around 10%. So it’s usually a bit lower than that of normal wine but don’t underestimate it – It’s a hot drink, you’ll take in some of the alcohol through your nose and all the sugar will do the rest to get you tipsy super fast.
So… dirnk repsonisbly.!.

Now, if they don’t sell Glühwein at your local supermarket, you can just make your own. I’ve picked two recipes on Youtube for you guys,  but before we get to those, I want to tell you about some variations in that “genre” of “hot Christmas-y drinks”, so you’re completely in the know next time you hit the Glühwein stand :).


When you’re in front of the Glühwein selection of a super market you’ll probably see a thing called Winzerglühwein.
Winzer is the German word for someone making wine and Winzerglühwein is essentially a Glühwein made by a Winzer. You see, “normal” Glühwein, especially the cheap one, is made from blends of leftovers of cheap wines.  So the base was probably not that tasty. All the sugar makes it work, but it doesn’t make the headache potential go away.
Winzerglühwein – and this is by law – has to be made by a wine maker from wine of that particular wine maker. So it’s made with more love and you usually need less sugar to make it tasty because the base was tasty to begin with.
All this has a price of course, but a good Winzerglühwein is definitely worth it…. okay Winzers… you can send me the paycheck now.


This is the Scandinavian version of Glühwein and the main difference is that they’re not beating around the bush. Glögg is basically Glühwein with extra vodka or schnapps added. Hah… those vikings :).
But actually, also in Germany it is common to jazz up the boring Glühwein a bit. It’s called Glühwein mit Schuss and the most common liquors are Amaretto and rum.


This doesn’t really have anything to do with wine except that it contains alcohol and it’s hot.
Jägertee, literally “hunter tea”, comes from Austria and it is black tea with Inland-rum, which is basically fake-rum. You see, the Austro-Hungarian empire didn’t really have colonies and so they didn’t really have rum. Still, they wanted to drink it for cheap and so they decided to make a surrogate by.. drumrolll please… mixing ethanol with flavors and colors. I know, it sounds a bit gross but there’s actually nothing wrong it and Inland-rum is produced to this day.
Now, the name Jägertee is actually protected and you can only call your stuff Jägertee if it comes from Austria and is made with Austrian Inland rum. That’s why there are other names for it like Förstertee. But yeah… it’s black tea, with ethanol and flavors and color :).

Cool. And now it’s time to make your own Glühwein. The first one  is with captions only, so it’s perfect for beginners , the second one is classic talking so that’s more the more advanced learners.





Quite a lot of sugar, right :).
Anyway, what about you… have you tried Glühwein? How did you like it? Did you have a major headache the next day?
And do you have Glühwein in your country? Or do you have your own special Christmas drink?
Love to hear your stories and thoughts in the comments.
Have a great day and I’ll see you tomorrow :).

for members :)

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Ich werde leider sehr schnell betrunken, also bloß die Kinderversion für mich. Dankeschön <3


Glühwein. Klingt lecker. Hab es noch nicht ausprobiert. In meinem lokalen Aldi ist es gleich da zu kaufen. Heute kaufe ein bisschen zu testen und melde an, wie es schmeckt.

John Wanko
John Wanko

Glühwein und Weinachtsmärkte-perfeckt zusammen. Ich habe Weißwein und Rotwein Glühwein probiert; mit Schuß und ohne…und auch die Feuerzangenbowle, Heute ist ein kalten Morgen hier in die Mojave Wüste; vielleicht müsste ich eine die Rezepte probieren…


Vor vielen Jahren hatte ich einmal Glühwein, in Bayern. Der Glühwein war viel zu süß, selbst als ich 21 Jahre alt war. Vielleicht war es eine super billige Flasche für Touristen. Ich hätte es damals nicht gewusst. Hier haben wir ‘mulled wine’, mit den Gewürzen und Früchten. Gewöhnlich hat es auch viel Zucher, aber es ist nicht karamellisiert. Jetzt muss ich etwas Glühwein finden, das ich als Erwachsener ausprobieren kann. Gibt es eine gute Marke?


Ich habe vergessen, das Feedback-Feld zu überprüfen.


Ahh, teeth-eroding Glühwein! The German version is Much Sweeter than the Swedish version (I’m an American living in Sweden), and the Swedish version is indeed too sweet, despite no extra sugar, like its German cousin. It isn’t “normal” to add the schuss in Swedish glögg, but every year there is a new version, special for that year, with a schuss (added alcohol). It tastes like poison. The regular glögg is much better tasting, albeit sweet. In Sweden it is served warm, in a cup, with naked almonds (no shells OR skins) and raisins. Usually accompanied by gingersnaps, often with a bleu-cheese schmeer. Technically the drink of choice on Lucia (December 13th) but served ad nauseum during the entire Yule-tide season. The best brand is Blossa Starkvinsglögg. If I had your address, I’d send you a bottle, despite it being illegal to send spirits through mail. A few years ago it became fashionable to drink glögg cold. Red is the popular glögg, but white glögg exists and is considered “gourmet”. Gourmet-shmormet – the red is better.

Stateside, eggnog is the Yule-tide beverage. You take some egg, and some nog… No, just joking – I think it’s cream or milk, with egg yolks, whipped egg whites, sugar, rum and cinnamon. Served cold. Pretty heavy stuff, not exactly a recipe for growing tall and lean.


Frohes erstes Advent und danke für diese lecker theme. Ich habe gestern meinen erste Glüwein (dieser Saison) getrunken und naturlich Kopfschmerzen heute Morgen.
Ich erinnere mich an ein anderes Getränk in München namens Feurzengenbowle – besser meiner Meinung nach.


Just to be sure, you mean 78 Celsius, not Fahrenheit, right?


Lots of Glühwein hate in here :(

It’s not my favorite drink ever, but it just fits the whole Weihnachtsmarkt experience, so I definitely have a soft spot for it.

By the way, there is an English cognate for “Winzer”: “vintner.”


I drank Glühwein for the very first time in the Christmas markets in Berlin where just couple of days later the terrorist attack took place last year.
It tasted like heaven to me and I let myself be taken by it, I drank it too fast! In few minutes my head was spinning and I had to wait for a while till I felt able to come back home.
The spicy aroma and the warm of the glass in my cold hands were as delightful as the drink itself. However, I learned my lesson, Glühwein is to be sipped to get the most of it.
This year in Sydney, to my surprise, I found Glühwein here in the Light festival (Vivid). It didn’t taste the same to me though, perhaps because the snow was missing.

Thank you for the Advent Calender. Have a joyful Christmas with or without Glühwein



At my end of the world Gluhwein is not so popular in the middle of summer but populat for those who celebrate Christmas in July.
I first tasted Gluwein (are there unlauts on an Ipad) 30years ago in Bonn and we could buy packets of small bags, like tea bags you could dunk into hot wine. Not the real thing but quick.


I’ve made my own Glühwein for years now (sometimes it’s Punsch when I add a bit of orange juice or . . . Schwarzer Tee): each time the recipe varies a bit but what doesn’t vary is the end touch – a small shot of Kirschwasser added to each glass just before serving . . . lecker!