Danish Glogg Recipe

Danish Glogg Recipe. Discard the spices and lemon. Many danes add additional alcohol in the form of schnapps or rum.

Glogg traditional Danish drink for the holidays Glogg

Glogg traditional Danish drink for the holidays Glogg from www.pinterest.com

1 bottle of red wine. Glogg, a variety of mulled wine and spirits, appears relatively unchanged in the last few centuries. Taste glogg and add sugar as necessary.

Glogg traditional Danish drink for the holidays Glogg

Bring wine mixture to a boil. Many danes add additional alcohol in the form of schnapps or rum. Just before serving, add bitters and aquavit or vodka. 1¼ cups of danish snaps (aquavit), preferably aalborg brøndums† raisins and slivered almonds for garnish.

Glogg traditional Danish drink for the holidays Glogg
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1¼ cups of danish snaps (aquavit), preferably aalborg brøndums† raisins and slivered almonds for garnish. You could also just chuck it in a pot, throw in spices, sugar and alcohol and bring it to a boil. Reduce heat and gently simmer for 15 minutes, or until flavors are well blended and almonds are soft. Glogg, a variety of mulled wine and spirits, appears relatively unchanged in the last few centuries. Leave to infuse for 1/2 hour.

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This is the traditional version of the recipe, but you can add some more raisins if you have a sweet tooth, but don't add too many cloves! Once at a boil, add the seasoned wine mixture and then immediately reduce heat to. 1 bottle white wine (chardonnay) 2 deciliter rum (bacardi) (200 ml or 6.7 fl oz) 2 deciliter elderflower concentrate (200 ml or 6.7 fl oz) 4 whole cinnamon sticks. In a large jar or pitcher, combine wine, vodka, brown sugar, cinnamon, ginger, cardamom, orange zest, and cloves. Before serving, gently heat the liquid on the stove but do not allow to boil.

The Friday Five A Scandinavian Christmas — the thinking
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Step 3 add spiked oranges/clementines, cinnamon sticks, red wine,. 1 or 2 sticks of cinnamon. A sweet and spicy seasonal love affair. Directions step 1 press approximately 30 cloves into the peel of your orange or clementines to pierce and “spike” them. Combine all ingredients in a large pot, bring to a boil, then simmer for 90 minutes, covered.

Christmas Swedish Glogg Recipe Exodus Travels
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Glogg, a variety of mulled wine and spirits, appears relatively unchanged in the last few centuries. In a large jar or pitcher, combine wine, vodka, brown sugar, cinnamon, ginger, cardamom, orange zest, and cloves. Step 3 add spiked oranges/clementines, cinnamon sticks, red wine,. 1¼ cups of danish snaps (aquavit), preferably aalborg brøndums† raisins and slivered almonds for garnish. Place the vodka, bourbon and rest of the sugar in a different pot and bring to a boil.

A Danish Dessert Æbleskivers Recipe Devour Cooking
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The next day, add the rum and cointreau and bring to a gentle boil. Throughout scandinavian countries, you might find this referred to. Glogg, a variety of mulled wine and spirits, appears relatively unchanged in the last few centuries. A sweet and spicy seasonal love affair. Let stand at room temperature 8 hours or overnight.

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Slice your lemon, and put in a large saucepan adding the sugar. Combine all ingredients in a large pot, bring to a boil, then simmer for 90 minutes, covered. Remove lemon slice and orange slices, and spice bag, before serving. Many danes add additional alcohol in the form of schnapps or rum. 1 bottle white wine (chardonnay) 2 deciliter rum (bacardi) (200 ml or 6.7 fl oz) 2 deciliter elderflower concentrate (200 ml or 6.7 fl oz) 4 whole cinnamon sticks.

Glogg Mulled Wine Done Right The Drink Blog
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Once the glogg has cooled to room temperature, strain the wine and discard the spices and fruit. Just before serving, add bitters and aquavit or vodka. Pour in the water, with the spices, and slowly heat up until it is hot. This is the traditional version of the recipe, but you can add some more raisins if you have a sweet tooth, but don't add too many cloves! Taste glogg and add sugar as necessary.

Swedish Christmas Glogg Allrecipes
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Glogg, a variety of mulled wine and spirits, appears relatively unchanged in the last few centuries. Pour in the water, with the spices, and slowly heat up until it is hot. Remove lemon slice and orange slices, and spice bag, before serving. Directions step 1 press approximately 30 cloves into the peel of your orange or clementines to pierce and “spike” them. The next day, add the rum and cointreau and bring to a gentle boil.