A form of hot spiced wine has been made and imbibed for centuries, mostly across northern and western Europe. Used in winter as a celebration of the holidays-and a good way to keep warm-glogg, gluhwein, mulled wine, and other names by which it’s known usually started with a red wine or fruit juice with the addition of spices and fruits.

As immigrants settled America, they brought their recipes and traditions with them. An 1869 Mrs. Beeton’s cookbook gives the recipe as “To every pint of wine allow 1 large cupful of water; add sugar and spice to taste.” Each ethnic group added the ingredients from their own traditions and culture.

Bisschopswijn, the Dutch name for this drink, is part of the seasonal festivities in the Netherlands. Families wait, savoring mugs of steaming bisschopswijn or hot cocoa on the eve of December 5, for the arrival of Sinterklaas. In other parts of Europe, mulled wine is sipped while browsing through the Christmas markets that each village sponsors in November and December.

Bisschopswijn is often distinguished from other mulled wines because it uses oranges instead of lemons in its spice mix. When you purchase bisschopswijn products, you’re getting a perfectly formulated mixture of spices and fruits that can be added to wines, apple cider, or cranberry juice and enjoyed from the earliest cool fall days to the bitterest of winter nights.

What is it called in your home land?

Bisschopswijn Ingredients:

Orange Peel, Cinnamon pieces, Whole Cloves, Whole Allspice

All spices are ethically gathered, free of pesticides and herbicides and are not fumigated or irradiated.

Other stuff you’ll want to know:

Each package contains one muslin steeping bag

Makes up to 8 gallons