Glögg1 photos

Scandinavian variations on the glögg theme. Perfect for any weather – whether it’s bitter cold, dampness, rain, or a cool, dry summer night...

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Ingredients:

\n\n● Red wine (or berry juice) – 100 ml\n\n● Vodka (or brandy) – to taste\n\n● Cinnamon – to taste\n\n● Cardamom – to taste\n\n● Ginger (ground) – to taste\n\n● Clove – to taste\n\n● 1 bitter orange\n

Preparation method:

\n\n1) Pour the red wine into a ceramic pot and heat it. Traditionally, it is heated to around 60°C, but it may be difficult to determine the exact temperature at home. Just heat it until it’s warm. Then add the spices and herbs. It’s hard to say exactly how much of each spice and herb you need – you’ll find your ideal proportion over time. If you’re not sure, start with the following recipe: for 1 bottle of dry red wine, use 1 piece of cinnamon (broken), 6–9 cardamom seeds, and 4–6 cloves. Also add 0.5 teaspoon of ground ginger and a piece of orange zest (about 15 cm long). Heat the alcohol to 78.3°C, the boiling point of ethanol. But don’t let it boil; instead, let the wine with spices steep for 1½ to 2 hours. Before serving, warm it again, but don’t boil it. You can also add a few tablespoons of high-quality brandy if you prefer a stronger drink. Serve glögg in thick-walled ceramic or glass cups. It is usually served with large raisins, roasted almond flakes, Luxembougian saffron croissants, or ginger biscuits.