gløgg

Current-Almond Garnish
¾ cup of currents
¾ cup of almonds
1.5 oz. of red wine
1.5 oz. of port
1.5 oz. of rum
1.5 oz. of cognac

Gløgg Essence
6 cardamom pods
4 cinnamon sticks
1 teaspoon of ginger, grated
1 Tablespoon of whole cloves
¼ cup of honey
1¼ cups of blackcurrant concentrate
1 cup of water
1 lemon, thinly sliced
1 orange, thinly sliced

Gløgg
1 bottle of red wine
6 oz. of port
1.5 oz. of rum
1.5 oz. of cognac
1.5 oz. of vodka
1.5 oz. of Cointreau
4.5 oz. of Elderflower cordial
Gløgg essence

Current-Almond Garnish
Add all of the garnish ingredients into a container and seal with a lid. Liquid must cover the current and almonds.

Gløgg Essence
Add everything to the saucepan except the lemon and orange slices. Bring this mixture to a boil and then lower heat and simmer for 20 minutes. Add lemon and orange slices for the last 4 minutes. Strain.

Gløgg
Combine all of the gløgg ingredients into a pot and heat for about 5 minutes. Do not let mixture boil. Add 2 Tablespoons of garnish mixture into each glass and add the warm gløgg. Serves 6-8.

Enjoy!

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This entry was posted on Tuesday, December 21st, 2010 at 9:26 pmand is filed under Danish recipes, drink recipes, wine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “gløgg”

  • Sharon Edelmann Says:
    December 24th, 2010 at 7:45 pm

    We really enjoyed the glogg! It was like a meal in a cup — and SOOO tasty. Helped us loosen up before seeing Santa too :-) . Thanks for sharing, Stephanie.

  • Sharon Aho Says:
    December 27th, 2010 at 12:38 pm

    This glogg was great – not too sweet and a perfect way to warm up. Almost like sangria for the winter!

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