This traditional german drink is magical… especially outdoors; the famous Glühwein (mulled wine). Spiced aroma and heart warming holiday drink perfect to forget the cold.hot wine german christmas

german mulled wine christmas

This warm and spiced wine is made to be taken outside, at the christmas market but it could also just be outside after a winter activity or to welcome guests over with this heart warming drink. My husband is German and his whole family enjoy every year going to the christmas market while sipping on that warm and spiced up wine. It makes you forget about the cold and dipping your nose into the cup (yes… a cup) makes you think of those perfect christmas memories. In Germany, they always use cups to serve the gluhwein, this way you can hold it better.

Taste, taste, taste

GluhweinThe secret to a good gluhwein finds itself into the spices. I suggest some mix here, with lots of cardamom but you could modify it slightly to your taste. Another important part would be the amount sugar used, I suggest a quantity again this is up to you really, so taste it as many times as possible to make it to your needs. It’s really hard to write down the exact amount of sugar because it depends of the wine you’ll choose and also how you prefer your gluhwein. Even in Germany, the gluhwein differ slightly from place to place, so be creative and make a personal mix of spices.


The technique

As we know, warming up wine can result into a disaster, spoiling it even. That’s why the main thing to remember here is to use a thermometer and bring the wine SLOWLY up to 70°C (160F) but never pass 80°C (175F). It’s not going to make bubbles at this temperature, simply vapor will rise. Slowly the spices and fruits will mix up into the wine. Also the sugar has a big part into the process; it’s going to help stabilize our wine and give the gluhwein its flavor. I’ve caramelised the sugar at first to make it syrupy and then added the rest of the ingredients rapidly once caramelized. But you could also make it without this first step. This caramelizing step will give this extra dimension to the gluhwein. I highly recommend it.

So let’s make this spicy christmas drink!


Gluhwein (german mulled wine)

  • Thermometer
  • 1 boGluhweinttle of red wine
  • 100g of sugar
  • 50ml of brandy
  • 10 green cardamom (crush them before use)
  • 1 orange cut into big pieces (organic)
  • 1/4 lemon wedge (organic)
  • 6 cloves
  • 2 anise star
  • 1 cinnamon stick
  • nutmeg
  1. Start by cooking the sugar only in a big pot, let it melt/caramelize at medium high heat, without moving it
  2. When melted, turning yellow-brown, add wine rapidly and the rest of the ingredients
  3. Let the wine slowly warm up to 70°C (160F) do not pass 80°C (175F) or it’s going to be ruined. (keep a close eye on that)
  4. When you reach 70°C (160F) let the flavors mix up for a minimum of 30 minutes before serving.

Serve into a mug (the german way) and don’t forget to Enjoy!


Mamie's egg sandwich rolls

eggrollspinThose Christmas Egg Sandwich Rolls are specially made for christmas and highly appreciated by the little ones. A fluffy, tasty and fun bite to make the kids wait patiently for unwrapping their gifts. This christmas egg sandwich is close to my heart, it’s my grandma’s recipe, and clearly she taught us how to make them. Since I can remember those sandwiches were part of the christmas feast (buffet Mamie's egg sandwich rollsstyle) at home. In my early teenagehood my grandma showed me how to make them and since then, the tradition is still going on strong. Every year, on the morning of the 24th of december I make those egg sandwich rolls and eat the leftovers for breakfast, although now my grandma sadly isn’t helping me with it anymore… but soon enough, like she asked me to, I’ll teach the new generation all about it.  Today I’ll make a big exception for my blog to reproduce them ahead of time, “pardon Mamie“, because usually it’s a sacred “christmas only” dish.


Let’s face it, egg sandwiches are a favorite for the kids, it’s a guaranteed success every single time. In my family as I said earlier, we have a “finger buffet”on the 24th of december, so this way we can spend the night eating a bite here and there, waiting for the big gift unwrapping event. Nowadays it’s easy to wait the entire night with my mom’s delicious buffet before jumping into the gifts, but earlier, as a kid it use to be agony, I remember looking at everyone eating slowly bite by bite and talking while all those beautiful wrapped packages were just there waiting to get ripped open. Luckily, I had those egg sandwiches rolls, they helped me keep calm and composed while trying to figure out which of those shiny gifts under the christmas tree were mine.

Mamie's egg sandwich rolls

The technique

I have to explain a bit of the technique here. It’s well explained in the instruction below, but I would like to add a few details. First, sometimes the bread can we a tad dry, this is bad new then so if it’s the case make a few cut in the plastic bag containing them and enroll a moist kitchen towel around it for about an hour. Because if the bread breaks… no rolls are possible. Second; the spices. My grandma didn’t use any except salt and pepper… but I like the curry powder in the egg mix, it gives it a welcomed “je ne sais quoi” and a deeper yellow color. As for the sweet paprika on top it’s mainly decorative but also gives a nice extra flavor to the eggs. The parsley, another touch of mine, because since I’m living in Spain, it just goes in about every dish here and gives a fresh side to every dishes. So… of course, those three spices can be forgotten. Third, roll the sandwiches on a clean moist towel firmly and than wrap the sandwiched also tight so the sandwich as a nice round cylinder form and hold great in the end. Here are a few steps in pictures.



If you want the kids to keep calm and composed until the big gift opening moment, those christmas egg sandwich rolls are the way to go.  Those rolls also makes a great activity and family bonding moment on christmas eve morning. Just like it did for me and my grandma.

So let’s roll those sandwiches!


Christmas Egg Sandwich Rolls

Makes 20 portions | Preparation: 30 minutes | Difficulty: easy

  • 4 eMamie's egg sandwich rolls (12).jpgxtra long breads
  • 15 eggs
  • 6 tbsp of mayonnaise
  • 1 can of sweet mini pickles
  • 1 spring onion
  • 1 tsp of curry powder *optional 
  • few parsley leaves *optional
  • salted butter (soft to spread)
  • few bell pepper slices
  • sweet paprika *optional
  • salt and pepper
  1. Start by cooking the eggs in simmering water for 10 minutes
  2. Blend the onion, 6 to 8 mini pickles, parsley together until finely chopped
  3. Get rid of the shell from the eggs
  4. Add the eggs, the blended mix, the curry powder, 2 tbsp of pickle juice and the mayonnaise to a large plate and mash until creamy (I’ve started with a potato peeler than a fork)
  5. Add the salt and pepper to taste
  6. On a clean, moist towel add the bread
  7. Spread the room temperature butter on the bread *optional
  8. Add a layer of the egg mixture all over the sandwich bread (fine)
  9. In the closest extremity add one slice of bell pepper and 2 sweet pickles on the border of the bread
  10. With the help from the moist towel roll up firmly but gentle the roll sandwich into a big cylinder
  11. Wrap firmly each rolls into a plastic wrap and reserve in the fridge for a minimum of one hour
  12. When ready to serve, take off the plastic wrap, sprinkle a little sweet paprika on the top of the rolls, cut the both uneven sides of the rolls first, (let the kiddos eat them) and cut each rolls into 5 pieces (excluding the end part)
  13. Serve



Mamie's egg sandwich rolls