Posted by Chris on August 7, 2008
Yum. Glogg. I am sure the guys at Drink of the Week know there is nothing special about this glogg recipe but it’s good stuff no mater. In fact, it’s a great simple recipe - kind of a classic.
Glogg
1 1/2 cups Brandy
1/2 bottle Red Wine
4 Hole Cloves (me thinks they means “whole cloves”)
2 Cardamom Pods - crushed
1 Cinnamon Stick
1/2 cup Raisins
1/2 cup Blanched Almonds
3/4 cup Sugar
2 tsp. Brown Sugar
Combine everything in a saucepan. Warm over medium heat, stir often to dissolve the sugar.
Once heated thoroughly reduce heat to low. Serve Warm.
Enjoy.
Posted by Chris on March 2, 2008
I think Karl’s description of Gluhwein is the most accurate and sentimental one I have ever seen about Glogg. He’s right, though - God bless him. His glogg recipe looks just as nice - sweet, hot, boozy. mmm, goodness.
2 cups red wine
2 cups port
4oz. brandy
Mulling spices
2 Cinnamon sticks
Optional:
Aquavit / Grain alcohol
Slivered almonds
White raisins
Combine the wine & port together in a saucepan. Put the cinnamon sticks and about a palmful of mulling spices in a cheesecloth, tea ball or other such spice restraint in the saucepan with the wine mixture. (Mulling spices can be purchased as a mix, and is typically a mix of sweet and aromatic spices like cardamom, clove, allspice, orange peel, maybe some peppercorn, so on.)
Being careful not to get the mixture too hot - above about 175 degrees F will kill the alcohol - heat the wine to a temperature above warm but not yet hot. Let it heat long enough to let the spices open up - you’ll smell them. Shouldn’t be longer than a half hour, but let your nose tell you.
Remove spices & cinnamon sticks and add your brandy, as well as the aquavit if you have it/choose to use it. Serve in an Irish coffee mug with slivered almonds and white raisins at the bottom. After you finish the glögg, the wine-sloshed remains are a nice treat.
I would like to point out that what he calls “mulling spices” are also available in syrup form, which is much easier to use than the typical spice blends and requires no strainer or cheese cloth.
Reheated is a food blog dedicated to showcasing the food and recipes in The Reheated Cooking Thread at Fazed.net.
