Holiday drink: Swedish Glögg
(All measurements are to taste)
Spice jar (24-hrs in advance):
Cinnamon sticks
Cloves
Nutmeg
Sliced ginger
Cardamom pods
Orange zest
Give everything a rough crush or slice to up the surface area. Put it into a jar with 1.5 cups of booze (whatever is your poison, I’ve done it with rums, brandy, bourbon. Some people use vodka but I find it doesn’t do much.). Allow to marinate overnight, giving it a shake from time to time.
Night passes…. (Continued)
Pour the mixture, spices and all into a saucepan along with sugar and cut vanilla beans (the real stuff). Sugar will have to be to taste as so many other things impact the flavor. Warm but don’t simmer stirring until all the sugar is mixed in.
Pour the mixture through a filter into another pan or even a crock pot. Pour in bottle of red wine, dealers choice and mix. Add sugar to taste making sure you stir so as not to burn. Toss in some more cinnamon sticks to float. Some people add raisins or
…almonds at this point. Simmer real good. Serve in mugs with cinnamon, almond slivers and/or an orange wedge.
Do like I did and practice it a bunch until you find your approach.
@AI78 this sounds amazing, stronger? and less sweet than the feurzangenbowle wine
@Annothername well, give it a go and let me know! I’d be happy to offer any tips I have.
With appropriate management of the spices and wine against the sweetness of the port and sugar you can get something that’s a little sweet but doesn’t feel like you’re going to go into a diabetic coma after one mug.
No promises on whether or not you’ll think it’s a good idea to text your ex after one mug tho.
Corrections: serve with cinnamon stick. And when you have it in the crock pot add sugar to taste.
It should be slightly sweet and boozy enough you don’t want to drink it too quickly (if you do, go with God my brave but stupid child).