- 750 ml red wine
- 1 stick of Ceylon cinnamon or up to 2 teaspoons of cinnamon sticks
- 4-5 cloves
- 3-4 green cardamom
- 1-2 star anise fruits
- sliced zest of half an organic orange
- honey, agave juice, cane sugar or birch sugar (xylose)
Crush the cardamom and lightly toast with the cinnamon, cloves and star anise in an ungreased frying pan. Meanwhile, heat the wine in another pan. Do not boil !
Take the spices out of the pan. Crush the cloves and star anise, and break the cinnamon sticks. Add the spices to the warm wine and let it - with the lid closed - steep on the heat source for 15 minutes. Then add the orange peels. Let the wine steep for another five minutes, then strain the spices and skins out of the wine. Only now can you sweeten the wine as needed.
Serve the Glühwein warm in a heat-resistant glass or a mug.