In St. Paul, Minnesota, there is an annual event called the European Christmas Market. The event is held at the Union Depot, a historic train station. It’s quite special event that we look forward to attending each December. It’s fun to spend time outdoors, shop various artisans and crafters and try different German themed foods.
One special attraction at the Euro Market is the hot mulled wine stand. The hot beverage is as much of a requirement to stay warm as it is a desired treat.
Present day, mulled wine is most popularly known to be a warm German beverage. But it is known by many other names around the world, and it can vary slightly from the recipe I am sharing today. Mulled wine is as traditional in Germany as the Christmas tree is (fun fact: the Christmas tree originated in Germany in the 16th century).
It was a chilling, wintry 16 degrees F the evening we visited the market this year. Our noses were numb, but our hearts were warm with the sparkly lights and holiday cheer.
Needless to say, the lines for the warm wine were long because everyone wanted a mug to help warm them from the inside. My husband and I both enjoy mulled red wine, but we tend to prefer mulled white wine.
It’s simple to make and doesn’t take long to heat up.
- White wine, 750ml bottle
- 1 orange, juiced and zested
- 1 cinnamon stick (more to garnish with if you want)
- 4 tbsp. mulling spices, wrapped in cheese cloth or confined to a tea ball
- 1/4 cup maple syrup
- 1/4 cup brandy
Add all ingredients to a slow cooker, stir well to combine. Add lid and heat on low for 30 to 60 minutes (until hot), then switch to “warm” setting.
Garnish your mulled white wine with thinly sliced orange, apple and/or fresh cranberries and enjoy!