South African Glühwein Recipe

Make yourself a glass of Glühwein with a South African twist — a winter classic gently reimagined with the flavours of the Cape. Made with Pinotage red wine, earthy rooibos, and the bright perfume of naartjie (clementine), it’s a warming, comforting drink perfect for the festive season.

Method

  1. Warm the wine like a gentle prelude
    Heat the South African red wine over low heat — never boiling — letting the aromatics unfold gently like the opening bars of an aria.

  2. Add the citrus brightness
    Stir in naartjie juice and peel for fragrance reminiscent of Cape summers.

  3. Introduce your spice ensemble
    Cinnamon, cloves, ginger, and star anise join the pot like a well-rehearsed chorus.

  4. Sweeten the melody
    Add brown sugar or honey and let it dissolve fully.

  5. Layer in the rooibos
    Add the rooibos teabag for 3–5 minutes, giving the Glühwein its uniquely South African warmth.

  6. Finish with a bold final note
    A splash of Cape brandy added at the end deepens the flavour — like a mezzo’s final line before applause.

  7. Serve with theatrical flair
    Ladle into heatproof glasses and garnish with a ribbon of naartjie peel.

Ingredients

Wine & Base

  • 1 bottle South African red wine
    (Pinotage for smoky depth, Shiraz for peppery warmth, or Cinsault for elegance)

  • Juice + peel of 2 naartjies (or clementines)

  • ¼ cup brown sugar or honey

  • 1 strip lemon peel (optional)

Spice Ensemble

  • 2 cinnamon sticks

  • 6 whole cloves

  • 1–2 star anise

  • 3–4 slices fresh ginger

  • Optional: 4–5 allspice berries

South African Signature Notes

  • 1 rooibos teabag or ½ cup strong rooibos.

Make It