...also known as Scandinavian Holiday Glog. My brother heard a story about/recipe for this version of mulled wine on NPR as he was driving to Illinois for Christmas, and then he made a batch of it for Christmas dinner. Delicious and it made the house smell sooo good! I will definitely be making it again.
-N
-N
![Picture](/uploads/3/9/1/6/3916068/4001674.jpg)
Glogg
Glogg is a Scandinavian variant of mulled wine. It consists of hot red wine with spices and a dash of some kind of spirit, such as brandy, rum, vodka or aquavit.
The word comes from Germany via Sweden, and in Norway it's traditionally also called bisp.
The initial preparations for glogg may be made the day before to allow the spices to develop, but it can also be made in one day. No one should hesitate to make this all in one sitting before company arrives.
The day before ...
Boil about 1 cup of water with about 1 cup of sugar and the following spices:
5 to 7 peeled pods of cardamom seeds
4 whole cloves
1 to 2 whole cinnamon sticks
Thinly shaved peel of 1 Seville orange
1 small piece of ginger, peeled and cut in two
Cover and leave to infuse overnight.
Before serving ...
1. Strain the boiled and cooled spice mixture into a large glass bowl. Add 2 bottles of red wine (claret wine recommended).
2. Warm up to boiling point but do not boil. Add more sugar and/or spirit to taste.
3. To serve, pour the hot glogg into cups or glasses.
Glogg is a Scandinavian variant of mulled wine. It consists of hot red wine with spices and a dash of some kind of spirit, such as brandy, rum, vodka or aquavit.
The word comes from Germany via Sweden, and in Norway it's traditionally also called bisp.
The initial preparations for glogg may be made the day before to allow the spices to develop, but it can also be made in one day. No one should hesitate to make this all in one sitting before company arrives.
The day before ...
Boil about 1 cup of water with about 1 cup of sugar and the following spices:
5 to 7 peeled pods of cardamom seeds
4 whole cloves
1 to 2 whole cinnamon sticks
Thinly shaved peel of 1 Seville orange
1 small piece of ginger, peeled and cut in two
Cover and leave to infuse overnight.
Before serving ...
1. Strain the boiled and cooled spice mixture into a large glass bowl. Add 2 bottles of red wine (claret wine recommended).
2. Warm up to boiling point but do not boil. Add more sugar and/or spirit to taste.
3. To serve, pour the hot glogg into cups or glasses.