Glogg - A Warm Scandinavian Christmas Drink Recipe
Glogg, a wonderful smelling hot beverage
Glogg is a wonderful smelling drink that gives an aroma throughout the room when you prepare it. It is a recipe that has Scandinavian origins and is usually served around Christmas, though I think it would be great anytime the weather is colder outside. While it does call for wines in the recipes, you can make a "virgin" variety as well. Doctor up (or down) the recipe to your liking. I am sharing a couple recipes here.
To me, hot drinks around Christmas time are a real treat, whether hot chocolate, apple cider recipes, or ones like this. Its just an extra special touch that is so welcoming on a cold day or night especially.
Glogg, Recipe #1
One bottle Claret, and one bottle Port
Two Tablespoons diced candied orange peels
10 Cardamom Seeds
3 cinnamon sticks (small to medium, though I like more cinnamon)
Two Tablespoons whole cloves
One half pound of Blanched Almonds
One half pound of Seedless Raisins
One half pound of sugar cubes
One Pint Cognac
One a large pot or kettle, combine the wines and heat up. Tie the orange peels and whole spices into a cheesecloth. Add this to the hot wine and simmer for about 15 minutes. Add the blanched almonds and raisins. Simmer on low for about 20 minutes. Remove the pan from heat, and take out the spice back. Pile the sugar cubes into a sieve and hold over the kettle. Gradually pour the cognac over the sugar, and then very carefully add flame to the contents of the kettle with a match. Ladle the hot burning liquid over the sugar while it melts and drips down to sweeten the glogg. Cover the kettle quickly to put out the flame. Serve hot with a few raisins and almonds if desired, or a cinnamon stick to stir. This recipe yields about 2 quarts.
Glogg Recipe #2 (Simpler)
This recipe can be done so that it turns out to be a virgin Glogg recipe, if you burn off the alcohol on a higher simmer.
3/4 Cup of Black Currant Cordial
Two Cups of Water
Sugar, Optional (Some use brown sugar, some use white. Recommended 1/2 cup of brown)
One cinnamon stick (I recommend two if you like cinnamon)
One Tablespoon of whole cloves (If you like cloves, make it a rounded Tablespoon)
Two Tablespoons of dried raisins (or to taste)
Two Tablespoons of blanched almonds
Three cups of your favorite Red Wine
Simmer all ingredients together in a pan except for the red wine, for approximately 10 minutes. Remove from the heat, and let cool for a few minutes until the temperature drops to around 110 degrees. Then add your red wine, and make sure it is warm to your liking then serve.
For the virgin recipe version, simmer the red wine with the other items and heat to at least 130 degrees because this is when the alcohol burns off.
Serve Warm and enjoy.