Gluehwein (hot spiced wine)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | litre | White or red wine (1 cup plus 1 Tbsp) 6 sugar cubes, or to taste |
| 1 | each | Whole clove |
| 1 | small | Piece lemon peel |
| A little stick cinnamon | ||
Directions
Combine all ingredients and heat, barely to boiling point. Pour into a pre-warmed glass, wrap glass in a napkin, and serve immediately. From: DONAULAND KOCHBUCH by Albert Kofranek. Kremayr & Scheriau, Vienna.
1961-1967. (Translation/Conversion: K. Brewer) Posted by: Karin Brewer, Cooking Echo, 11/93 [Note: We did this one for a Christmas party one time and used a crockpot to keep it at the right temperature. Worked just fine - but it's best then to put the spices in a cheesecloth bag (or some such) as they must be removed, else the whole thing eventually turns bitter. K.B.] Submitted By KARIN BREWER On 12-28-94
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