What Hungarians actually drink at Christmas – And why it matters

For visitors and expats spending the festive season in Hungary, Christmas traditions may feel familiar at first glance: decorated trees, Christmas markets, and family gatherings. But when it comes to what people actually drink at Christmas, Hungary has its own distinct habits shaped by history, climate, and strong culinary traditions.

From steaming mugs of mulled wine to small glasses of pálinka, here is what you are most likely to find on a Hungarian Christmas table, and what each drink represents.

Mulled wine (forralt bor): A winter essential

Mulled wine, known in Hungary as forralt bor, is the most visible Christmas drink, especially at Advent markets. Red wine is gently heated with sugar, cinnamon, cloves, citrus peel, and sometimes star anise or ginger.

Unlike in some countries, Hungarians tend to prefer less sweet versions, letting the spices and wine itself dominate the flavour. At home, many families prepare their own recipes rather than buying ready-made mixes.

While forralt bor is strongly associated with Christmas markets, it is also commonly served during family visits and festive evenings throughout December.

Pálinka: The unofficial welcome drink

No Hungarian celebration is complete without pálinka, the country’s iconic fruit brandy. At Christmas, it often appears as a welcoming drink before meals or during long family visits.

Made from fruits such as plum, apricot, pear, cherry, or quince, pálinka is usually homemade or sourced from small producers. Offering a guest a small glass is considered a sign of hospitality, even if the guest politely declines after one sip.

For newcomers, it is worth knowing that pálinka is much stronger than it tastes, and drinking it slowly is entirely acceptable.

Wine with Christmas dinner: Regional pride in a glass

Hungary is a wine-producing country, and Christmas meals are often paired with locally produced wines rather than international brands. White wines such as Olaszrizling or Furmint are popular with fish dishes, while reds like Kékfrankos or Bikavér often accompany heavier meals.