Ah, glühwein. If you pass through a market without enjoying at least one mug of Glühwein, then you have not fully embraced the market experience – it is the drinkable essence of a German Christmas market. I don’t know what exactly it is about this magic nectar, but this spiced, warm beverage always brightens my spirits even on the worst of days.
The Belgians have taken the traditional glühwein and given it a Belgian makeover by replacing the traditional wein (wine) with kriek (cherry beer). We recently enjoyed glühkriek at the Christmas Beer Festival, and while the glühkriek on its own was a bit too sweet for us, we decided kriek could be a great addition to the traditional glühwein. And so, we will call this glühkriekwein.
1 bottle of wine (750 ml)
2 bottles of kriek beer (750 ml total) – we used Lindemans
1/4 cup sugar (50g) – or more if you like it sweeter
4 sticks of cinnamon
15 whole cloves
Grab a heavy bottomed pot and pour in the wine, kriek, sugar, and cinnamon sticks. Cut the clementines in half and push the whole cloves into the flesh (makes it easier to find them later). Put the heat on medium-low and let it simmer for 20-25 minutes, stirring occasionally. Remove the fruit and cinnamon sticks, strain if needed. Dish into some mugs and enjoy.