Anyone have a Gluwein Recipe!

[Michael Alexander]

Winter is apon us all living in the Southern hemisphere, I got to wondering about Gluwein, found the following recipe.... anyone have another?

[SandyB]

I have a recipe for something similar  I mentioned before ...  port negus wine ,, a florence nightingale special ..  more so its good for warding off  winter germs .. and boy it makes one have a good sleep  .. will scan and post ..

[SandyB]

Just made some Gluhwein ... my friend Jan coming over later ...   red wine ,, cinnamon sticks broken up .. cloves ,, sliced orange and lemon ...  heat slowly ..   you can add  some water to dilute slightly  and  if you want  to   beef it  up .. some  port  or brandy .. add  half  cup + sugar to taste .. do not boil !! or else you   evaporate all the good  old alcohol ...  alow to simmer a while to draw all the  spices .. Ps I added a  crushed whole nutmeg to increase its sopophoric effect ..  whoooey ...

[SandyB]

Sat in the lane  at the back ... had 3 nice glasses while catching a bit of weak sun ... feeling nice and wooozy now .. nap time calls ...

[georgswa (Georg Ruf) (RIP)]

Your recipe sounds ok

never heard of nutmeg in there, but that may be good, but in moderate quantity

Also add some Spice Carnations, either pulverized or in pieces, i would take about 3 of them on 1/2 liter Glühwein, you can chew on them, supposed to remove bacteria or toothake,

What is Berties verdict on that ????

Prost and have a happy winter.........

[SandyB]

The nutmeg is in moderation ...  it  does have an  effect ...

[Bertie Horak]

Sounds great!

Nutmeg (Myristica fragrans) must be used in moderation, it does have medicinal qualities.  At culinary doses however it is quite safe.  It has been used medicinally for stomach cramps and flatulence. It also has addictive and hallucinogenic effects in high enough doses, because its constituents (myristicin and elemicin) is converted in the body to amphetamine-like compounds. 
BUT it (as was mace - the streaky bit around the seeds if present), has been used in many dishes and drinks for ages.  Nutmeg more common in milk-based dishes, but not necessarily.  It gives a new dimension to many dishes.  Even chilled orange slices sprinkled with brown sugar and finely grated nutmeg has a very unique flavor.  As far as alcoholic drinks goes, it has been used to flavor fortified wines through the ages.

As far as Spice Carnations go - I think you are talking of "pinks", or Dianthus species.  The petals are indeed used for flavoring, but is suggested that the whitish bits at the base of the petals are removed because they are quite bitter.  Maybe that bitterness might be good in the Gluwein?
I know they have been used in Chinese medicine, but I'm not sure what conditions they were used for.

Sorry, let me not spoil the topic - enjoy the Gluwein!

[georgswa (Georg Ruf) (RIP)]

Hi Bertie

I hope my translatin was correct, in german " Nelken" is a flower, but also available as a spice. Strong taste. Its also used in other foods as spice as well as in baking, but in moderation. Supposed to help when having toothake, i can not confirm that, i lay my teeth in a glass when they hurt 

[SandyB]

So the asprin goes into the glass ?   

[georgswa (Georg Ruf) (RIP)]

May be the carnation spice makes up for the aspirin  Hello1

[DUNJA WRBKA]

Nelken =  Cloves

[georgswa (Georg Ruf) (RIP)]

Thanks Dunja, Thats the right word.....

[Bertie Horak]

Ah, that makes sense - Afrikaans "naeltjies" = "cloves" - we use it in dentistry.  The oil is called "eugenol".

This is a classic example why we always had to use scientific names in our studies.  This example shows why folk names or regional "regular names can cause confusion.

The wild carnation - Dianthus caryophyllus (which I described earlier as being used in food and drinks as well), has the following common names:  "Clove pink", "Gillyflower" and " Wild carnation".  See the dilemma?

No sweat, the Gluwein will be enjoyed anyway, and I'm sure there are many many variations.  I remember going to a party once where they had this fire going just for the gluwein (German friend of mine who also studied dentistry - Holger Mentzel who is now either in Windhoek or back to Germany).  A huge pot was brewing on the slow fire, and I remember the wine was slowly added to the spicy brew with orange peels and spices floating all over, bit by bit over a huge sugar crystal on a stick which was balanced on top of the pot.  Wine was dished from the pot all through the night.  Like always, great party!

[georgswa (Georg Ruf) (RIP)]

@ Bertie

That is right with the languages.....

The punch you talking about with the burning sugar is another speciality here, we call it "Feurzangenbowle" High % Rum over the sugar cone, lit up,burns and the sugar melts and drips in the bowl with sort of caramel taste. Leckerrrrrrrrrrrrrrrr.......good for the cape town winter and very romantic,

[Bertie Horak]

Aaaah! So it was actually the RUM that gave me the headache!