Imagine taking a midday walk in the snow surrounded by nature. The world is quiet, snow buffers sounds you’d normally hear. You head home just as your toes and fingers start to numb and are greeted to warming Glögg and gingersnaps or saffron bread to tide you over until Santa Lucia or Christmas dinner. Swedish Glögg is a mulled wine that’s full of warming spices – cinnamon, nutmeg, cloves, ginger and cardamom.
In this recipe I’ve also included an alcohol-free option, be sure to read the ingredient notes.
Swedish Glögg (Mulled Wine)
- 1 ea bottle dry red wine option to use alcohol-free
- 15 ea cardamom cloves remove seeds from pods, discard pods
- 20 ea cloves
- 5 ea cinnamon sticks
- 1 inch ginger, pealed
- ½ cup vodka leave out if making alcohol-free
- ½ cup cognac leave out if making alcohol-free and instead add ½ tsp of vanilla bean powder or 1-2 whole vanilla beans with the spices above
- ¼ cup maple syrup adjust to taste
- Add the first 5 ingredients to a medium saucepan and cover with a lid. If you're making this alcohol-free, add the vanilla beans or powder to the pot as well. Bring this to a simmer. Be sure not to let boil! Once at a simmer, turn off the heat, leave the lid on and let sit for 1 hour.
- Using a sieve, strain out the spices from the wine and return the wine to the medium saucepan.
- After 1 hour, turn the heat on again to medium to warm with lid off.
- Add vodka and cognac (skip if making this alcohol-free). Keep heat on medium with lid off.
- Add the maple syrup, tasting as you go to make sure it's not too sweet for your taste.
- Serve in small cups with 2-3 blanched and peeled almonds and a few raisins.
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