Ingos Glühweingewürz

Ingos Glühweingewürz, the mulled wine spice for aromatic winter drinks

Ingos Glühweingewürz turns a bottle of red wine into steaming, deeply flavoured mulled wine in just a few minutes. We compose this winter blend in our workshop in Klingenberg am Main, following a recipe by Ingo Holland. The profile: a fruity, floral opening of rosehip, orange and rose blossom, a warm heart of cinnamon flower, star anise and clove, and a long, gently sweet finish of tonka bean and cardamom. Less obtrusive than ready-made sachets, but finely balanced and versatile.

How to use

Add one tablespoon of Ingos Glühweingewürz per litre of red wine, Riesling or cider, warm it slowly and let it steep. You can refine alcohol-free punch made from juice or tea, hot cider and apple punch the same way. Beyond that, the blend seasons red-wine cake, baked apple and pastries and gives game and beef braises a wintry depth.

Good to know: Heat the wine only gently and never let it boil, otherwise the alcohol evaporates and the aromas turn bitter. Let the spice steep for 20 to 30 minutes and pass it through a sieve before serving.

Mulled wine in 4 steps

1. Pour one litre of dry red wine into a pot and stir in one heaped tablespoon of Ingos Glühweingewürz.
2. Warm the wine slowly to around 70 degrees without letting it boil.
3. Let the mulled wine steep, covered, for 20 to 30 minutes and sweeten to taste with a little honey or Gewürzzucker Bourbon.
4. Pour the mulled wine through a fine sieve into pre-warmed glasses and serve with a slice of orange.

What's in it?

The blend lives on a fruity, floral foundation of rosehip peel and orange and rose blossom. The Christmassy warmth comes from cinnamon flowers, star anise, mace and juniper berry. Lemon peel and lemongrass add fresh highlights, pepper and clove a little spice, and a small share of tonka bean rounds it all off with a sweet depth.

At a glance

• Finely balanced winter spice blend to a recipe by Ingo Holland
• Fruity and floral with cinnamon flower, star anise, clove and tonka bean
• For mulled wine, punch, cider, pastries and braises
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

If you like to experiment, boost the blend with single components such as cloves or green cardamom. For sweetening mulled wine and pastries, Gewürzzucker Bourbon is a good match, and for wintry baking aromas reach for Apfelzauber. You will find more for the cold season in our Christmas collection.

Frequently asked questions

How much Ingos Glühweingewürz do I use per litre?
Use one heaped tablespoon of Ingos Glühweingewürz per litre of red wine, Riesling or cider. For a stronger taste, simply let the spice steep a little longer rather than adding more.

Can I make alcohol-free punch with it?
Yes, the blend works just as well for alcohol-free punch made from juice or tea. Warm apple or grape juice with a tablespoon of the spice, for example, and let it all steep for 20 to 30 minutes.

What is the difference between Ingos Glühweingewürz and Gewürzzucker Bourbon?
Ingos Glühweingewürz is a pure spice blend for flavouring and steeping, while Gewürzzucker Bourbon is already sweetened and suits sprinkling or quick sweetening. For classic mulled wine you use the mulled wine spice and sweeten separately to taste.

How do I store Ingos Glühweingewürz?
Stored dry, cool and well sealed, the blend easily keeps through the whole season and beyond. Keep the tin protected from light and moisture so the essential oils are preserved.