Classic Gløgg

April 9, 2010

Classic Gløgg © kvalifood.com

Classic Danish gløgg — red wine warmed with cardamom, cloves, ginger and cinnamon, served with raisins, almonds and a shot of port. The basic recipe for the Christmas drink.

Ingredients

Yields 4–6 servings

1 bottle red wine
3 thin strips lemon zest
3 whole cardamom pods
3 whole cloves
1 small piece whole ginger
4 cm cinnamon stick
1–2 dl raisins
25–50 g blanched chopped almonds
1–2 dl port wine

Directions

Make the spice extract

Pour ½ dl (3½ tbsp) of red wine into a saucepan. Add the lemon zest and all the spices. Heat the mixture just below boiling point and leave it to stand for 10 minutes without boiling. Strain the extract.

Heat the gløgg

Heat the extract with the remaining red wine, raisins and almonds to just below boiling point. Turn off the heat and stir in the port wine.

Serving

Serve immediately in mugs or gløgg glasses. Make sure each glass gets some raisins and almonds.

Notes

The gløgg must not boil — it drives off the alcohol and gives a bitter flavour.
Cherry wine can be used instead of red wine, with currants instead of raisins.
The spices can steep for longer if you want a more pronounced flavour — taste as you go.
The gløgg can be made non-alcoholic with grape juice instead of wine.