Traditional Gluehwein Recipe

Traditional Gluehwein Recipe – Mulled Wine Recipe

Traditional Gluehwein Recipe

The mulled wine (Gluehwein) is a popular beverage and known for being served at Christmas markets in Germany. Follow the smell of spices, oranges, and wine, and you will find a Weihnachtsmarkt. This traditional Gluehwein recipe – mulled wine is easy to prepare. Preparations can be done ahead of time and the mulled wine may be stored in the refrigerator. Just take the wine out of the refrigerator when you want to serve it and reheat.

Ingredients for Traditional Gluehwein Recipe:

  • 2 bottles of dry redwine (I used Merlot) OR 1 l (1.05qt) of red wine and ½ l (0.52 qt) of spring water
  • 4 anise stars
  • 3 cinnamon sticks
  • 12 whole cloves
  • 6-8 whole coriander
  • 8 whole cardamom
  • 250 g (8.81 oz) of brown sugar
  • 2-3 tablespoons of cognac OR brandy (optional)
  • juice of 1 orange
  • grated peel of 1 orange

Ingredients Traditional Gluehwein Recipe

Preparation of Traditional Gluehwein Recipe:

Mix wine or wine-water mixture, orange juice, brandy and sugar and pour into a saucepan. Add spices and orange peel. Mix ingredients with a whisk and slowly heat the liquid to the boiling point while stirring occasionally. When you reach the boiling point turn the heat off. Remove the wine mixture from the stove, cover the saucepan and let it stand for about 30-60 minutes, depending on how strong a spice flavor you want. 

img_8959   Spices Traditional Gluehwein Recipe   Preparation Gluehwein Recipe

Pass the prepared wine mixture through a fine mesh sieve lined with cheesecloth. Reheat the mixture for immediate use. (Do not boil!)


The Gluehwein can be stored for a few days in the refrigerator and reheated when needed. 

Traditional Gluehwein Recipe for Mulled wine

10 Best Oktoberfest Beers

10 Best Oktoberfest Beers to choose from!

10 Best Oktoberfest Beers!

“Hopfen und Malz, Gott erhalt’s” meaning “God save hop and malt”. Find the 10 best Oktoberfest beers to celebrate. Three beers are imported from Germany, seven beers are brewed in the United States. Serve the beer with Oma’s original German food recipes and play German Music.

Unless you’re one of the 16 million people from around the world lucky enough to be spending Oktoberfest in Munich this year, chances are you may not have access to all the officially credited Oktoberfest beers. These include: Augustiner-Brau, Hacker-Pschorr-Bräu, Löwenbräu, Paulaner, Spatenbräu, and Staatliches Hofbräu-München. Each brand conforms to the Reinheitsgebot (purity law from 1516), at a minimum of 13.5% Stammwürze (approximately 6% alcohol by volume) and are brewed within Munich’s city limits.

Oktoberfest Beers DeutschesBier

1. Paulaner Oktoberfest Beer | Märzen / Oktoberfest | 5.8% ABV

2. Spaten Oktoberfest Beer | Ur-Märzen / Oktoberfest | 5.9% ABV

3. Hofbräu Oktoberfest Beer | Märzen / Oktoberfest | 6.3% ABV

are imported from Germany and available in the United States.

I added seven more very good, reasonably priced German-inspired beers made in the U.S.A to the list of the 10 best Oktoberfest beers. All are relatively easy to find at your local beer and wine retailer. “Prost!”


4. Dominion Octoberfest

     Dover, DE | Märzen / Oktoberfest | 5.5% ABV

  • Rich copper color. Light head.
  • Starts out bready with a very slight sweetnes at the end.
  • Eight types of imported German malts and four hop varieties
  • Sweet toasted barley malt character, grass and grains with some bitter notes on the end
  • Overall a good drinking brew


5. Yuengling Oktoberfest

      Pottsville, PA | Märzen / Oktoberfest | 5.4% ABV

  • Copper-colored, medium bodied German-style beer
  • Toasted bread and light fruity notes form the initial aroma
  • Hop presence is minimal, zero bitterness, slightly floral in nature
  • Good malt character, slightly sweet, finish is nutty and dry
  • A very smooth and drinkable seasonable brew


6. Saranac Octoberfest Lager

      Utica, NY | German-style lager | 5.4% ABV

  • Rich and flavorful, pleasantly bitter
  • Two rows of imported crystal malts
  • Sharp and spicy with Saaz and Tettang hops
  • Slight lemon-peel bite at the end
  • Hazy amber-copper color, light head

Samuel Adams

7. Samuel Adams Octoberfest

      Boston, Mass | Märzen / Oktoberfest |5.3% ABV

  • Well-balanced blend of creamy, hearty Munich malts
  • Smooth toffee-, caramel-, toasted-bread notes
  • Bottom-fermenting lager, nice carbonation and body
  • Deep red-amber appearance; floral, earthy aroma
  • Bavarian Noble hops give a nice authentic finish


8. Shiner Oktoberfest

      Shiner, TX | Märzen / Oktoberfest | 5.7% ABV

  • Brewed with fresh German-grown hops
  • Highest quality two-row barley, Munich and caramel malts
  • Traditional Oktoberfest toastiness, pleasantly sweet and light
  • Less bitter than most beers in its class
  • Rusty, amber pour with a cream-color head

Sierra Nevada

9. Sierra Nevada Oktoberfest

      Chico, CA | Amber Lager / Oktoberfet | 6.0% ABV

  • Deep golden in color and rich with complex malt flavor from the use of traditional German Steffi barley
  • Rich, wide range of flavors
  • Finishes dry and crisp with a balance of hop bitterness and malt sweetness
  • Created hand in hand with a Brewery in Augsburg/Germany


10. Brooklyn Oktoberfest

      Brooklyn, NY | Märzen / Oktoberfest | 5.5% ABV

  • Pours copper-burnt orange with a thin tan head which fades to just a little lacing
  • Fullbodied and malty, with a bready aroma and light, brisk hop bitterness
  • Malts: Bavarian Heirloom Munich and Pilsner Malts
  • Hops: Hallertauer Perle, Hallertauer Mittelfrueh

Whatever beer you will pick from the list of the 10 best Oktoberfest beers, they all are worth tasting to find your personal best.

Sweet Woodruff Syrup

Sweet Woodruff Syrup – Delicious to use in Drinks and Desserts

Sweet Woodruff Syrup

Sweet Woodruff Syrup is called Waldmeistersirup or Maikrautsirup in Germany. Sweet Woodruff Syrup may be utilized in many recipes for spring and May Day celebrations. 

Note: Harvest the Sweet Woodruff before its flowers starts to bloom.

Ingredients for Sweet Woodruff Syrup:

sweet woodruff recipe

Preparation of Sweet Woodruff Syrup:

Wash the sweet woodruff in a colander and spread it on kitchen paper towels. Let the woodruff dry overnight or for two days if you want a more bold flavor. Remove the leaves from the stems and set aside. Wash the lemons, cut them into slices and set aside.


Add water and sugar to a saucepan and bring to a boil. Stir until the sugar is dissolved and the water is clear (about 10 minutes). Turn off the stove and add first the lemon slices and than the sweet woodruff leaves to the saucepan. Cover the saucepan and let the woodruff sit overnight or for two days if you want a more intense flavor. Do not let it sit more than two days.


Pour the sweet woodruff through a cheesecloth and into a large saucepan. The color of the syrup is clear and transparent. If you want a more woodruff-like color, add some drops of green food coloring to it. Bring the syrup to a boil and then turn down the heat and stir from time to time. Let it simmer gently for about 6–8 minutes.

To preserve the syrup, I like to use the glass bottles with swing-top caps. (I purchased mine from Home Goods but you can easily find them online at Amazon or at the Container Store). Wash the bottles very thoroughly with hot water. Place them next to your stove. Use a funnel to fill the bottles with syrup and close them immediately. Lay the bottles flat on a kitchen towel and let the syrup cool.

IMG_8876 IMG_8884 IMG_8902

There are several ways to use the syrup. Drizzle it over desserts e.g. vanilla pudding, ice cream, or cakes. You can even add the syrup to an icy glass of sparkling water for a refreshing dring full of flavor.

Sweet Woodruff Syrup

German Egg Liqueur Cake

German Egg Liqueur Cake plus recipe for homemade Egg Liqueur

German Egg Liqueur Cake

The German Egg Liqueur Cake is called Eierlikörkuchen in Germany. It is relatively easy to make, however, the egg liqueur “Advocaat” (a Dutch alcoholic beverage) is only available in a few regions in the United States. When preparing the below recipe however, you will discover that it is not difficult to make your own liqueur for use in your Egg Liqueur Cake. I made my own liqueur and the cake turned out great. The ingredients for the egg liqueur recipe make about 500 ml (16.9 oz) of Egg Liqueur, enough for two cakes. Alternatively, you can use any remaining liqueur as a delicious topping for vanilla ice cream or simply enjoy it as an after-dinner drink.

Ingredients for Egg Liqueur:

  • 3 egg yolks, XL
  • 75 g (2.6 oz) of powdered sugar
  • ½ of a vanilla bean
  • 75 ml (2.5 oz) of sweetened condensed milk (10% fat)
  • 250 ml (8.5 oz) of brandy OR corn vodka OR whisky


Preparation of Egg Liqueur:

Beat the egg yolks with your handheld mixer until frothy. Add the powdered sugar. Cut the vanilla bean lengthwise to open it. With a small knife scratch the seeds out and add them to the eggs. Mix the batter until creamy. Add in the condensed milk and when the milk is well mixed with the eggs, slowly add the brandy or corn vodka or whisky. (In this recipe, I used brandy, which I prefer). Next, fill your Egg lLiqueur in a small glass pitcher and keep it in the refrigerator for at least three hours, so it will thickens. Before using the liqueur stir with a fork. If the Egg Liqueur is too thick, add a little more alcohol to it.

Note: If kept refrigerated, your egg liqueur will last for approximately four weeks.

IMG_3245   IMG_3243   IMG_3258

Ingredients for German Egg Liqueur Cake:

  • 250 ml (8.5oz) of vegetable oil
  • 250 ml (8.5 oz) of homemade Egg Liqueur OR if available in your liquor store, Advocaat Egg Liqueur
  • 5 eggs, XL
  • 250 g (8.8 oz) of powdered sugar
  • 2 packages of German vanilla sugar OR 2 teaspoons of vanilla extract
  • 125 g (4.4 oz) of flour, all-purpose 
  • 125 g (4.4 oz) of Gustin OR corn starch
  • 1 package of German baking powder OR 3 teaspoons of baking powder

Ingredients for German Egg Liqueur

Preparation of German Egg Liqueur Cake:

Mix the oil with the egg liqueur. Add the eggs to it and beat with your handheld mixer until creamy. Add in vanilla sugar or vanilla extract along with the powdered sugar and beat until smooth. Mix the flour, corn starch, and baking powder. Sift these dry ingredients over the egg mixture. Beat again until smooth. The batter should be very liquid. Fill your batter in a very well-buttered coffee cake pan, do not use a springform pan, because the batter could run out.

IMG_3273                     IMG_3278

Preheat the oven to 180°C (360°F). When ready, place your German Egg Liqueur Cake on the middle rack and bake for about 40 minutes. When your cake is done, turn the heat off and leave your cake in the oven for about 10 more minutes with the door open. Remove the cake and place it on a cooling rack. Once cooled, use a sieve to dust the cake with some powdered sugar. Start with the sides and sprinkle the top last.

IMG_3281                     IMG_3284

You can serve the Egg Liqueur Cake any time or decorated for Valentine’s Day.

German Egg Liqueur Cake Recipe


Apple Punch Recipe

Holiday Apple Punch Recipe – Apfelweinbowle

Apple Punch Recipe

This Apple Punch recipe is easy to make following these step by step instructions. Apple Punch is called Apfelweinbowle in Germany. This punch is a favorite party drink because it has not too much alcohol.

Ingredients for Apple Punch recipe:

  • 3 bottles (ea 355 ml – 12 oz) of Woodchuck Hard Cider Granny Smith
  • 3 bottles (ea 355 ml – 12 oz) of Johnny Appleseed Hard Apple Cider
  • 3 bottles (ea 296 ml – 10 oz) of soda water
  • ½ cup  of Calvados Or any other Apple Brandy (optional)
  • ⅛ l (½ cup) of fresh pressed lemon juice
  • ¼ l (1 cup) of fresh pressed orange juice
  • 1 tablespoon of honey
  • grated peels of 2 oranges
  • 2 sticks of cinnamon
  • 8 cloves
  • ½ teaspoon of ground nutmeg
  • ½ bottle of champagne (optional)
  • 1-2 apples for decoration
  • 1-2 oranges for decoration

Ingredients Apple Punch Recipe

Preparation of Apple Punch:

Mix orange juice and lemon juice in a saucepan. Add orange peel, nutmeg, cloves, cinnamon sticks, and honey. Bring to a boil, turn the heat down and simmer for about 10 minutes.

Pour the apple cider in a glass punch bowl. Filter the cooked juice through a cheesecloth and add it to the apple cider. Add the Calvados (Apple Brandy) and the soda water.

Wash the apples and oranges. Core the apples and cut thin slices. Cut the oranges into thin slices. Add the sliced fruit to the Apple Punch. (I choose not to peel the fruit because I like the color).

Chill the Apple Punch and always serve cold. Consider placing the punch bowl on ice or surrounding it with ice cubes.

If you wish, before serving, you could add ½ bottle of champagne to suit your taste.

Apple Punch Recipe

Fresh Eggnog Recipe Homemade

Fresh Eggnog

Fresh Eggnog is called frischer Eierflip in Germany.

Ingredients for Eggnog  (for about 15 cups):

  • 8 egg yolks
  • 1 ½ cups of sugar
  • 1 tablespoon of sugar
  • 4 cups of whole milk
  • 2 cups of heavy cream
  • 1.5 cups cups of rum
  • 1 split vanilla bean (remove and save seeds)
  • ½ teaspoon of cinnamon
  • ½ teaspoon of nutmeg

Making Fresh Eggnog

Preparation of Eggnog:

In a large pot, bring the milk, heavy cream, seeds from the vanilla bean, cinnamon,and nutmeg to a boil. Cook for about 10 minutes while stirring. Remove from heat and let cool down while stirring occasionally.

In the meantime, beat the egg yolks with an electric mixer and add the sugar. Slowly add the milk mixture to the egg yolks while continuing to beat with the mixer. Return all the contents to the pot on the stove. Heat up slowly while stirring. DO NOT BRING TO BOIL. Once heated, pour the contents into a large punch bowl through a fine sieve. Add the rum. Mix. And let it chill for about 3 hours.

With your electric mixer, beat the egg whites until stiff. Add 1 tablespoon of sugar. Whisk the egg whites into the chilled mixture. Your fresh eggnog is ready to be served.

[NOTE: You could decorate individual glasses of fresh eggnog with some red and green food coloring dust, which you can find in the baking section of your arts & craft store.]

Serving fresh eggnog


May Wine Punch

May Wine Punch — Maibowle for dancing into the bliss of May

May Wine Punch

May Wine Punch is called Maibowle in Germany. The May Punch is a traditional German favorite to celebrate May Day. May Wine Punch is made with Sweet Woodruff flavor, (Waldmeister or Maikraut) known, loved, and celebrated in Germany. The punch can be made with or without alcohol, so that children and adults may enjoy this flavorful drink while dancing into the bliss of May. Scroll down and you will find both alcoholic and non-alcoholic recipes. They are easy to make.

Ingredients for Punch:

  • 2 bottles of Chardonnay or Riesling
  • 1 bottle of dry Champagne
  • 5–6 tablespoons of brown sugar
  • 2 bunches of sweet woodruff
  • 1 stem of lemon mint with about 4 or 5 leaves
  • natural green food coloring (available at Whole Foods)
  • 2 lemons for garnishing
  • ice cubes for cooling

Ingredients for May Wine Punch

Preparation of Punch:

Harvest the sweet woodruff before its flowers starts to bloom. Wash woodruff and lemon mint and dry them with a paper kitchen towel. Bind it in two bunches and let it dry overnight, but no longer than 3 days. The longer you dry the woodruff, the more intense the flavor will get. Pour 1 bottle of wine into a bowl and add sugar, stir until the sugar has dissolved. Place a cooking spoon across the top of the bowl. Attach a string to the cooking spoon and hang the woodruff upside down into the wine. Ensure the roots and lower end of the stems are not in the wine. Let the woodruff hang into the wine for at least 35 minutes, but no longer than 45 minutes.

IMG_8574                     IMG_8603

Take the woodruff out and add in the second bottle of wine. The natural color of the punch should be the same as the color of the wine you are using. Adding a few drops of natural green food coloring will give your punch the green color this May Wine Punch is known for. Before serving, add the champagne and finish off with slices of lemon as garnish. Keep the punch chilled.


Ingredients for May Punch without alcohol:

  • 1 l (1.05 qt) of lemonade OR Pompelmo grapefruit beverage (Sanpellegrino)
  • 1 l (1.05 qt) of sparkling water
  • 1 l (1.05 qt) of spring water
  • 200 ml (6.76 oz) of sweet woodruff syrup
  • 445 g (16 oz) of canned pineapple chunks OR fresh-cut pineapple in chunks
  • 4–6 drops of natural green food coloring (optional)


Preparation of non-alcoholic May Punch:

If you are using canned pineapples, place them in a sieve to drain. Using a whisk, mix the woodruff syrup with the  spring water. Add in the sparkling water and the lemonade (or grapefruit beverage) and stir. Add the food coloring until the punch has reached your desired shade of green. Fill a nice glass pitcher with the punch and add in the pineapple chunks. Serve chilled.


To keep your punch chilled, add in some ice cubes or make it extra special create your own flavored ice cubes as follows:

Ingredients for flavored ice cubes:

  • 1 l (1.05 qt) of sparkling water
  • 3–4 stems of lemon mint
  • 2 tablespoons of lemon juice
  • 2 tablespoons of sweet woodruff syrup (optional)
  • ice cube trays—either in cubes OR shaped (best is silicon)



Mix the water with the syrup and lemon juice. Wash the lemon mint and cut it with either a knife or use a food chopper. Add to the liquid. Mix with a fork and fill your tray. Place it in the freezer until frozen.

IMG_8318 (1)                     IMG_8322



Fire Tongs Punch

Fire Tongs Punch – Feuerzangenbowle / Krambamboli

Fire Tongs Punch

In Germany, Fire Tongs Punch is as much a part of New Year’s Eve as New Year’s Eve itself. This warm red wine, rum, and spice concoction goes back to the 19th century and became very popular again with the release of the filmDie Feuerzangenbowle(translated: “Fire Tongs Punch”) in 1944. In this movie, a famous German actor, Heinz Ruehman, plays the main role. Both the movie and the drink have become cult classics and are enjoyed even by the younger generations. Every year, on New Year’s Eve, this sweet punch is served, creating a lot of fun and excitement while waiting for the clock to strike twelve. When the sugar cubes on top of the punch bowl are lit, it creates quite a spectacle. Here is how to make it this crowd-pleasing punch…

Ingredients for Punch:

  • 2 liters of red wine—dry (2 ½ – 3 bottles)
  • 350 ml of rum—minimum of 54% alcohol (otherwise it will not burn)
  • 5 cloves
  • 2 aniseed stars
  • ½ tablespoon of orange peel
  • Juice from one orange
  • Juice from one lemon
  • 3 juniper berries
  • ½ tablespoon of chopped ginger
  • 250 g of sugar cubes

Making Fire Tongs Punch recipe

Preparation of Punch:

Place the cloves, aniseed stars, ginger, orange peel, and juniper berries in an infuser or in a meshed tea ball.

photo 47

Pour the wine in a large pot. Squeeze the orange and lemon juice into a bowl and then pour it through a fine strainer (to remove the pulp) and add the juice into the pot with wine. Heat all the liquids and drop in the infuser filled with the spices. The temperature should be warm, not hot, and make sure you do not bring it to a boil. When the liquid has been heated, let it cool down for a bit.

Fill a punch bowl with the wine mixture. Hang the infuser/tea ball in the punch bowl. Place the bowl carefully on a fondue stand or a pot stand and put a fondue burner or Sterno burner underneath to keep the wine warm throughout the evening.

To finish off the Fire Tongs Punch, place your special sugar tong with a sugar cone, or a metal grater with piled sugar cubes, over the opening of the punch bowl (see pictures). If you used cubes, arrange them close together in the middle of a metal grater (metal holder/see below). 

Note: German-made tongs used to make Feuerzangenbowle get it here and sugar cone get it here.  You could also order a fire tongs punch set here.


In order for the sugar to burn, pour some rum over the sugar cone or the sugar cubes and make sure the sugar has absorbed sufficient rum. Light the sugar cubes with a long matchstick. With a ladle, slowly add the rest of the rum while the sugar is burning. As soon as you light the sugar it will melt and drop through the holes of the tong/grater into your wine. Once all the sugar has dissolved, take the infuser out of the bowl and your Punch is ready to be served. You can serve the Punch in punch glasses or glasses with handles.

photo 16        photo 13        photo 29

Cheers and best wishes for the New Year! Oma

(Click the links to watch the movie “Die Feuerzangenbowle” with English subtitles).


Click here to watch the movie “Die Feuerzangenbowle” (1944) Part 1 (with English subtitles)

Click here to watch the movie “Die Feuerzangenbowle” (1944) Part 2 (with English subtitles)

Die2                   Die4

Die5                  Die6