[7] The Forme of Cury,[8] a medieval English cookery book from 1390, which mentioned mulled wine, says: "Pur fait Ypocras ..." grinding together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom, and grains of paradise ("spykenard de Spayn", rosemary may be substituted).

A more traditional recipe can be found in Mrs. Beeton's Book of Household Management at paragraph 1961 on page 929 to 930 of the revised edition dated 1869:[11] TO MULL WINE.INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar, and spice to taste.Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful.

Small tin warmers may be purchased for a trifle, which is more suitable than saucepans, as, if the latter are not scrupulously clean, they spoil the wine, by imparting to it a very disagreeable flavour.

It is commonly a combination of orange, lemon, cinnamon, nutmeg, fennel seed (or star anise), cloves, cardamom, and ginger.

A tea bag of spices can be added to the wine, which is heated along with slices of orange as a convenient alternative to a full recipe.

Mulled wine is often served in small (200 ml) porcelain or glass mugs, sometimes with an orange slice garnish studded with cloves.

[14] Glühwein (roughly translated as 'glowing-wine', from the temperature the wine is heated to) is popular in German-speaking countries, the Germany-bordering Alsace region of France, and to a lesser extent Russia.

The oldest documented Glühwein tankard is attributed to Count John IV of Katzenelnbogen, a German nobleman who was the first grower of Riesling grapes.

[15] Glühwein is usually prepared from red wine, heated and spiced with cinnamon sticks, cloves, star aniseed, orange, sugar and at times vanilla pods.

Glögg, gløgg, glögi and similar words are the terms used for mulled wine in the Nordic countries and Estonia (sometimes spelled as glog or glug).

The main ingredients of alcoholic glögg are red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves, and bitter orange, and optionally also stronger spirits such as vodka, akvavit, rum or brandy.

When preparing homemade glögg using spices, the hot mixture is allowed to infuse for at least an hour, often longer, and then reheated before serving.

Ready-made wine glögg, as well as low- or non-alcoholic varieties,[16] is normally sold at Systembolaget in Sweden, and in Alko in Finland, ready to heat and serve, and not in concentrate or extract form.

Glögg is generally served with raisins, dried cloves, blanched almonds and ginger biscuits (gingerbread cookies), and is a popular hot drink during the Christmas season.

In Sweden, ginger bread and lussebullar (also called lussekatter), a type of sweet bun with saffron and raisins, are typically served on December 13 to celebrate Saint Lucia's Day.

In Denmark, gløgg pairings typically include æbleskiver sprinkled with powdered sugar and accompanied with strawberry marmalade.

Navega'o is a hot drink made from red wine, orange peels, cinnamon sticks, cloves, and sugar.

Saint John's Eve (Spanish tradition which replaced Wetripantru, the Mapuche New Year's Day that coincides with the Winter Solstice in the southern hemisphere—Midsummer in the northern hemisphere) on the evening of 23 June would be, for example, a good time to drink navega'o.

In Hungary, forralt bor ('boiled wine') is typically made from the country's popular Egri Bikavér and spiced with cinnamon, sugar and cloves.

[19][20][21] In Poland, grzane wino ('heated wine'), or grzaniec in highlander dialect, is very similar to the Czech variant, especially in the southern regions.

[22] In Russia and Ukraine, glintveyn (глинтвейн) is a popular drink during winters[citation needed][23] and has same recipe as the German Glühwein.