Two 750ml bottles of dry red wine
2/3 cup of granulated white sugar
1oz (generous 1/4 cup) Bisschopswijn Mulling Spices

Stove Top or Crock Pot Method
Pour the red wine in a crock pot or sauce pan. Add the sugar and stir until it is dissolved. Place 1oz. of Bisschopswijn spices in the muslin bag* provided. Close the bag by pulling the strings. Place the bag of spices into the wine mixture. Cover the crock pot or sauce pan and heat the mixture until hot over a medium setting on your crock pot or medium heat on your stove top. Do not boil. Reduce the temperature to low and simmer for 30-60 minutes. Stir occasionally to make sure the sugar has dissolved completely. Taste the Bisschopswijn occasionally. Remove the spice bag when the desired amount of “spice” is reached. Ladle the hot Bisschopswijn into mugs and serve with a Cinnamon Stir Stick. Makes six 8 ounce cups.

We have sampled various versions of Bisschopswijn in The Netherlands, Gluhwein in Germany, Glogg in Sweden and Hot Wine in Czech Republic. They vary slightly from country to country and according to tradition. All of them have the same basic ingredients. Use your family recipe or experiment with others.