Glögg (IPA: /gləg/), is a Scandinavian mulled wine. It is makes for the preeminent Après-ski and is perfectly suited for any Christmas potluck. It is spicy, boozy, and is "what Christmas tastes like." It truly is magical stuff, and just like beer, drinking it is only half of the fun.
My father's parents were born in Sweden before immigrating to the States. They are so Swedish, in fact, I call them Farmor & Farfar (meaning father's mother, and father's father, which I think is an ingenious way of distinguishing grandparents. My aunt's kids call them Mormor and Morfar, since they are their mother's parents. Its language genius). To get even more Swedish, we celebrate St. Lucia's Day on December 13th. Lucia is a festival of light which symbolically wards of the cold and the darkness. Outside of its cultural significance, Lucia is also the first day of glögg season.
To make glögg, you'll need a large pot (3 gallons should suffice), lots of wine, a pint or more of brandy, various spices, sugar, and fire.
RECIPE (PRINTABLE VERSION - PENDING)
Booze (6 Liters)
3.0L Burgundy Wine (two large 1.5L bottles)
1.5L Tawny Port (ie. 2 bottles)
2.0pt Brandy (or to taste)
Spices
26g Cardamom (pods - lightly crushed)
50g Cinnamon (sticks)
18g Clove (whole)
5g Crystalized Ginger (1/4" cubes or smaller)
Misc
2 Orange Peels (no pith)
30g Raisins (dark not golden)
20g Almonds (blanched, whole or slivered) [optional]
Sugar (CUBED!, not granulated or powdered)
Tools (METAL, no plastics)
Pot (3+ gallons) w/ Lid (thick bottomed & non-reactive)
Strainer
Ladle
Lighter
Oven Mitts
Fire Extinguisher
SCHEDULE
Prep
Combine cardamom, cloves, cinnamon, and orange peel in a muslin bag
Combine raisins, almonds, and crystallized ginger in a separate muslin bag
Add burgundy, port, and both bags into pot
Steep contents at 180-190F for 1hr+
Avoid boil. Steeping at too high of a temperature will over-bitter the wine
Combine raisins, almonds, and crystallized ginger in a separate muslin bag
Add burgundy, port, and both bags into pot
Steep contents at 180-190F for 1hr+
Avoid boil. Steeping at too high of a temperature will over-bitter the wine
Brew
* These steps contain fire. Use caution.
* These steps contain fire. Use caution.
Remove both bags from the pot. Set them aside
Add half of the brandy to the pot
Heat pot to simmer
With oven mitt on, use ladle to scoop wine mixture
Use lighter to ignite ladle contents
Carefully lower ladle (and its flaming contents) into the pot
If flame is stable and sustaining, continue to next step.
If flame is wild, place lid over pot and reduce temperature before next attempt
If flame is weak or absent, place lid over pot and increase temperature before next attempt
Note: if using a thin-bottomed pot, the flame will be more difficult to sustain
Place sugar in strainer, hold with second oven mitt
Slowly pour flaming liquid over sugar (shaking sugar to dissolve evenly)
Repeat until sugar is depleted.
Cover pot with lid to extinguish the flame
Add remaining brandy, and reintroduce spice bags.
Serve or store
Add half of the brandy to the pot
Heat pot to simmer
With oven mitt on, use ladle to scoop wine mixture
Use lighter to ignite ladle contents
Carefully lower ladle (and its flaming contents) into the pot
If flame is stable and sustaining, continue to next step.
If flame is wild, place lid over pot and reduce temperature before next attempt
If flame is weak or absent, place lid over pot and increase temperature before next attempt
Note: if using a thin-bottomed pot, the flame will be more difficult to sustain
Place sugar in strainer, hold with second oven mitt
Slowly pour flaming liquid over sugar (shaking sugar to dissolve evenly)
Repeat until sugar is depleted.
Cover pot with lid to extinguish the flame
Add remaining brandy, and reintroduce spice bags.
Serve or store
Serving
Serve warm in a small mug
Garnish with cinnamon stick and/or orange peel
Optionally, serve soaked raisins, almonds, and crystallized ginger
Optionally, serve soaked raisins, almonds, and crystallized ginger
Storage
Let contents return to room temperature
Store in the original wine bottles/jugs for a year or more
Store in the original wine bottles/jugs for a year or more
Like in all things, experimentation is required and encouraged. Adjust the burgundy-port ratio to achieve desired body. Substitute brandy for the the traditional Swedish spirit, akvavit. Introduce lingonberries, or blueberries, instead of raisins. Or play with different spices, such as star anise or nutmeg. Keep it fun, and be sure to share.
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