Tis the season, where a pot of simmering mulled wine mixed with the aroma of paraffin in the wax room lets us know that winter is here. Whether you’re on the ski trail or in front of the fireplace, mulled wine, served warm with seasonal spices, is the perfect drink to sip with friends in the darkest month of winter.

For years, I have assumed that all mulled wine recipes were essentially the same, save for the type of wine you use or the spice ratio. However, my sister-in-law Laura pointed out last weekend, during a trip to Oslo, that she much preferred Austrian Glühwein to Norwegian Gløgg.

“What?!” I exclaimed. “There’s a difference?? Potāto, potăto. Tomāto, tomăto. Right?”

Nope.

First, let’s review all that these two drinks with the funny letters ü and ø have in common:

• 2 bottles of dry red wine - a very good place to start

• 4 cinnamon sticks - whole

• 2 oranges - sliced

• 1 lemon - sliced

• 8 cloves - whole

• 1 star anise - smells like licorice

• 2 tablespoons of sugar - white or brown

With all of these ingredients, you’re off to a good start. Add them to a large pot and bring the mixture to a simmer. Careful that it doesn’t boil and evaporate the alcohol.

For Austrian Glühwein, your drink is pretty much ready. Strain the seasonings out of the wine and serve warm. If you arrived late to the party, you can order mit Schuss -- a shot of rum for a little extra kick.

For Norwegian Gløgg, you still have some work to do. Take out the mixture you concocted yesterday that has steeped for the past 12 hours, including:

• 1 cup aquavit - ideally from your neighbor’s basement homebrew

• 2-inch piece of ginger - sliced

• 8 dried figs - quartered

• ½ cup raisins

• ¼ cup blanched almonds

Stir this aquavit mixture into the wine and spice base, then let it simmer on low heat for about an hour. Ladle it into mugs, then add figs, raisins and almonds. Serve warm and with a spoon. You’ll need it to scoop the dried fruits and almonds at the end. If you’ve ever skied the Swedish Vasaloppet, the mixture at the bottom of your mug may remind you of the blueberries in the bottom of your Blåbärssoppa.

Now, these recipes come with the asterisk that everyone has their own method and ingredients for the perfect mulled wine -- these are just a sample of what you can tailor to your taste buds.

Whether you prefer a little holiday Hygge or genuine Gemütlichkeit, these two mulled wines should help warm you up this December. Prost and Skål!

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Ready to raise one of these drinks with locals? Join Lumi Experiences this March on our trip to German-speaking Seefeld & Engadin or Norwegian Birkebeiner. Limited space still available.

See you on the trail,
Garrott