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Secret Recipe: Our German white mulled wine
Secret Recipe: Our German white mulled wine

35-White mulled wineAs winter approaches and the nights grow colder you will spend your afternoon’s day dreaming about cosying up by the fire. If you are like us and the only thing to make this picture even prettier is to have a warm drink in your hand then you will love this secret recipe.

Heated and spiced wine is recorded as far back as 2nd century Rome. Mulled wine is very popular in the United Kingdom during Christmas and throughout winter. The wonderfully spicy, winter warming mulled wine is a European favourite with various adaptions. Glühwein is popular in German-speaking countries and is likely the inspiration of our little gem.


This signature hot white mulled wine with toasted hazelnuts is a closely guarded German family secret of our threesixtyChef de Partie, Nadine Goeke. This is best made with Riesling, which originates in Germany’s Rhine region. Riesling grapes have sweet fruity flavours with aromatic aromas. However, it can be made with any good quality white wine which you would happily drink cold.

White mulled wine

Serves 4-6

You will need

750ml white wine

1 thick orange slice, studded with 4 cloves

2 tbsp. of Mānuka honey, or more to taste

1 cinnamon stick

1 star anise

2 cardamom pods, bruised

1cm thick slice of fresh ginger

Small handful of roasted and skinned hazelnuts

75ml apple brandy (optional)


  1. Preheat oven to 180°C (360°F).
  2. Leave the nuts in the oven for 15 minutes, stirring every 5 minutes or so have a peek at this website. They are done when they are fragrant, their skin cracked and glistening.
  3. Pour the nuts into a clean kitchen towel and let cool. Close the towel up and give it an energetic massage so the hazelnuts will rub against one another and the skin will come off in little flakes.
  4. Add all other ingredients except the brandy into a pan and heat slowly until almost simmering. You don’t want to let it boil or the alcohol will evaporate. Turn off the heat and leave for 20 minutes.
  5. While the mulled wine stews, add the roasted and skinned hazelnuts.
  6. To serve, heat until warm and add the brandy. Mix well.
  7. Ladle into serving glasses with a thin slice of orange.
  8. Enjoy.

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