The Crownless King

I always loved Glühwein and first tasted it when I was in Germany... Many of you must have tried it... but if you haven't, or if you are willing to make it yourself, here's the recipe! Hope you like it!!

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Hot Apple Wine  "Heisse Ebbelwein"
(Traditional Frankfurt Recipe)

US visitors, please see note below

Ingredients:
1 Liter Apple Wine
1/8 Liter water
60 grams sugar (approx 2oz)
1/4 stick cinnamon
3 cloves
Peelings of half a lemon or two lemon slices

Preparation

Bring the sugar, spices and water to a boil. (instead of the water experts say that you really should use apple wine for a better flavor) Then let this mixture steep for 30 minutes.
finally, mix in the remainder of the apple wine and carefully reheat to just under the boiling point.

Gluehwein (Traditional Glow Wine)

Use the same ingredients and methods, but substitute a good red wine for apple wine. 
If  desired, flavor with lemon or orange juice to taste.
Glühwein is sometimes also made from raspberry, blueberry and blackberry wines.

Below are Variations of Gluehwein (but never of Heisse Ebbelwei!!!):

1. French Glow Wine: Use Bordeaux with cinnamon, rubbed nutmeg and bay leaves as the spices.

2. Seehund (Sea Dog): Substitute white wine for the red, and prepare as traditional glow wine.  Depending on the acidity of the wine, a little lemon juice can be added to taste.

3. Negus: Prepare with port wine (1/2 wine, 1/2 water) and use rubbed nutmeg and lemon peelings for the spices.4. Honig Gluehwein (Honey Glow wine): prepare with red wine, 150gm honey (5oz), some cinnamon stick and two lemon slices.  Heat to just under boiling.

The following is a special sort of Gluehwein. It is popular in alpine regions, especially after skiing.

Jagertee (Hunter's Tea)

1/4 Liter black tea
1/4 Liter red wine
1/4 Liter orange juice
1/4 Liter Obstler (Schnapps - not the sweet American versions, but something like Kirschwasser or dry plum brandy)
60 - 80 grams sugar (2-3 oz)
1/4 stick cinnamon
3 cloves
peelings of 1/2 lemon or two lemon slices.

Heat all the ingredients until they simmer gently for about 5 minutes.  Add sugar to taste...

NOTE: for those unfamiliar with the Frankfurt and Sachsenhausen versions of apple wine.  Most Americans may associate apple wine with a heavily sweetened cinnamon flavored concoction.  This has no resemblance the Frankfurt version, which may be likened loosely to an apple version of  Chablis or Rhine wine. It's flavor is dry and crisp, and slightly tart.  We have not been able to find a good source for the Frankfurt variety in the US, or one with a similar flavor. Using the recipes above,  if you are using a spiced version (standard American) of wine, you may try skipping the cinnamon and extra sugar, and adding some tartness with some lemon juice.  It will not taste at all  like the genuine version, but still may be quite tasty.

For the adventurous among you, you might try making your own Frankfurter Ebbelwei using the method found at Kaisers-online.de.  The recipe is in German.