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Glögg, glögg, glögg...
Aug. 5th, 2007 12:01 pmMany moons ago (June 24th, to be exact, so more like a moon and a bit) I mentioned looking up a recipe for glögg, the tastydelicious mulled wine drink from Sweden. It is unexpectedly FREEZING here, so last night I decided to make some for the first time. I went to check the recipe, and just to be on the safe side, compared ingredients and quantities with a handful of others. Can't be too careful on the webbernets.
Now, there are as many One True Recipes for glögg as there are One True Recipes for bolognaise, risotto, Welsh rarebit, brownies, and so on. Everyone has their special spices, their must-haves and methods. Sure enough, every single recipe was different. Some of them wanted you to start the day before. Some had a kazillion spices, some only a few. Some - amusingly for a drink which is sometimes spiked with vodka to ramp up the effect - were non-alcoholic. I decided the only answer was to make my own One True Recipe, as follows:
( Glögg )
It can probably be reheated if you can't drink it all in one sitting. I say "probably" because the fambuly drank it all up, depriving me of precious scientific data (and a morning glögg?).
Glögg is traditionally served with raisins and almond slivers at the bottom of the glass, with a teensy spoon to fish them out. I left these out, though I wouldn't mind trying it with its usual accompaniment, gingerbread...
Before I finish, let me just say how fun it's been to type glögg so often in this post.
Glögg! I mean, skål!
Now, there are as many One True Recipes for glögg as there are One True Recipes for bolognaise, risotto, Welsh rarebit, brownies, and so on. Everyone has their special spices, their must-haves and methods. Sure enough, every single recipe was different. Some of them wanted you to start the day before. Some had a kazillion spices, some only a few. Some - amusingly for a drink which is sometimes spiked with vodka to ramp up the effect - were non-alcoholic. I decided the only answer was to make my own One True Recipe, as follows:
( Glögg )
It can probably be reheated if you can't drink it all in one sitting. I say "probably" because the fambuly drank it all up, depriving me of precious scientific data (and a morning glögg?).
Glögg is traditionally served with raisins and almond slivers at the bottom of the glass, with a teensy spoon to fish them out. I left these out, though I wouldn't mind trying it with its usual accompaniment, gingerbread...
Before I finish, let me just say how fun it's been to type glögg so often in this post.
Glögg! I mean, skål!
