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Margaret's Hot Mulled Wine
My grandmother Margaret loved to entertain. This was one of her favorite beverages for cold, blustery, rainy days. We've served it through the years, usually during the holidays, and it's always a huge hit. If desired, serve flecked with nutmeg.
Bisschopswijn
Bisschopswijn, meaning 'bishop's wine,' is the Dutch version of the German Gluehwein, a hot drink for snowy holidays that makes you glow inside. Don't drink this if you have to drive tonight! Each household has its own variety; this is the one my Dutch neighbors used to make when I was a kid in Amsterdam for Christmas and New Year's Eve.
Mulled White Wine
I prefer to make mulled wine with white wine because I think it gives a smoother flavor. This recipe has a little rum added at the end for a bit of a kick!
Warm Spiced Wine
A great way to warm your Thanksgiving dinner guests. Serve in your favorite holiday mugs.
Easy Mulled Wine
This mulled wine recipe couldn't be easier to do. Don't bother with expensive wine — a cheap red will work beautifully and no one will ever know the difference!
Mulled Wine (Vin Chaud)
This is an easy mulled wine, or vin chaud, recipe that fills the house with an amazing aroma.
Glogi
A spicy Christmas drink from Scandinavia.
Swedish Glogg
Authentic Swedish spiced wine. This Swedish glogg recipe is from Great Aunt Freda, brought from Sweden in the early 1900s.
Cozy Mulled Wine
Feel all warm and fuzzy this festive season with this satisfying mulled red wine that's quick and easy to make. Ladle into glass or mug, trying not to get the seasonings in it, and drink up!
Gluehwein (German Mulled Wine)
Glühwein (gluehwein) is the signature drink at Christmas markets across Germany. It's served hot to warm you from the inside out!
Hot Mulled Wine
This mulled wine recipe is easy to make and always a hit at holiday get-togethers, especially if it's a really cold, blustery day. It's best to use a full-bodied red wine, such as Malbec or a fruity claret.
Sugar Free Eggnog
This is a sugar-free version of a Christmas favorite. It is best to make it just before serving.
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