How to Make Norwegian Gløgg

How to Make Norwegian Gløgg

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Wikimedia

Gløgg is served after heating and mixing with some nuts and rosiner.

When the Christmas table is set, eyes seek for this special drink. Gløkk is a beverage usually made with red wine along with various spices and raisins. It is served hot or warm and may be alcoholic or non-alcoholic. Non-alcoholic and alcoholic versions of glögg can be bought ready-made or prepared with fruit juices instead of wine. The main classic ingredients (of alcoholic gløgg) are red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves, and bitter orange, and optionally also stronger spirits such as vodka, akvavit, or brandy.

Throughout Scandinavia, gløgg spice extract and ready-mixed spices can be purchased in grocery stores. To prepare gløgg, spices and/or spice extract are mixed into the wine, which is then heated to 60-70°C. When preparing homemade gløgg using spices, the hot mixture is allowed to infuse for at least an hour, often longer, and then reheated before serving. Ready-made wine gløgg (and low- or non-alcoholic varieties) is normally sold at groceries all over Norway, ready to heat and serve, and not in concentrate or extract form. Gløgg is generally served with raisins, blanched almonds and Ginger biscuits (Ginger Snaps), and is a popular hot drink during the Christmas season.

If you would like to do it from bottom on your own, here is a practical recipe:

INGREDIENTS

1 bottle red wine

80g caster sugar

1 big stick cinnamon

1 tsp ground ginger

10 whole cloves

5 cardamom pods

1 piece dried Seville orange peel

Dash of cognac or rum (if desired)

Flaked almonds or raisins, to serve

Method

Pour the wine into a saucepan and add the sugar, spices and orange peel.

Heat until the mixture is hot but not boiling (around 80°C – anything hotter and the alcohol will start to evaporate).

Turn off the heat and leave to infuse for an hour or more.

Strain the spices then reheat if necessary. Add a dash of cognac or rum if desired for extra warmth.

Serve in small cups, with a teaspoon of flaked almonds and raisins added.

Recipe courtesy of Bronte Aurell at Scandinavian Kitchen

Photo: Wikimedia

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