| Wine (bottles) | 1 | 2 | 3 | 4* | 5 |
| Water (ml) | 350 | 700 | 1050 | 1400 | 1750 |
| Ground nutmeg (level teaspoon) |
0.25 | 0.5 | 0.75 | 1 | 1.25 |
| Cinnamon** (cm) | 2.5 | 5 | 7.5 | 10 | 12.5 |
| Cloves | 2 | 4 | 6 | 8 | 10 |
| Granulated sugar (g) | 140 | 280 | 420 | 560 | 700 |
| Lemons | 1 | 2 | 3 | 4 | 5 |
* I use the quantity for 4 if I’m doing enough for a cheapo cask of wine.
** Trevor “Ainsley Harriott” Keohane has been trying to work out how much ground cinnamon a “cm” is, so in the interests of preventing any future kitchen disasters, I should point out that this is “cm of cinnamon stick”.
- Grate rind of lemons.
- Squeeze lemons.
- Add rind, lemons & juice along with all the other ingredients (EXCEPT the wine) to a big saucepan/urn/cauldron thingy.
- Bring to boil.
- Simmer for 15 minutes.
- After cooling, strain to leave a sweet cloudy liquor.
This liquor should keep for a while, and when you want to brew up the final glühwein, simply combine the appropriate quantities of liquor and wine in a saucepan and warm it up (probably don’t want to boil it, since you’ll then be boiling the alcohol off).