Best Glogg Recipe from the Coffee Collective

Posted by Chris on December 17, 2007

I can smell the spices even through my screen when I read this Glogg recipe from The Coffee Collective. Klaus considers himself a glogg aficionado and this recipe is pretty involved - requiring certain components to be prepared the previous day.

Gløgg a la Klaus

Ingredients:
I highly recommend getting good quality ingredients. I only use nice, organic spices. The wine doesn’t have to be expensive, but I prefer not to buy the cheapest either.

100 g Almonds
150 g Raisins
1 dl Cognac, dark rum or aquavit
1,5 dl Red wine
1,5 dl Water
5 whole Cardamom
10 whole Cloves
2 Cinnamon sticks
2 Star Anise
1 cm3 Fresh Ginger
½ Polynesian/Tahitian Vanilla Pod
1 dl Cane sugar
½ Lemon
1 Orange

7 dl. Red wine
3 dl. Port wine

You need to prepare the extract the day before.
Add the cognac, dark rum or aquavit to the raisins and let it steep in the fridge.
In a small pot mix all the spices, ginger, vanilla and sugar with 1,5 dl. Red wine and the water and put to boil. Add the peel from the lemon and the peel and juice from the orange to the mix. Let it simmer for half an hour with the lid on. Put aside in the refrigerator until the next day.

Next day.
Scold the almonds and remove the skin. Chop them in thin slices.
Sieve the mixture into a larger pot. Add the rest of the red wine, the port wine, the cognac-steeped raisins and the chopped almonds. Heat up to 80 degrees Celcius. Do not let it boil! Taste and add some cane sugar if needed.

Pre-heat some thick glasses, put on a nice record, light all your candles, and serve!

Remember there are only a few days remaining to order your gluhwein mix if you want it to arrive before Christmas.