As the winter nights settle in, there’s nothing like wrapping your hands around a steaming mug of something comforting. Whether it’s hot chocolate, tea, or even a cup of chicken broth, anything will do when the chill sets in. However, for the ultimate coziness, consider indulging in a delightful concoction known as glögg. Instead of making a small portion, take the bold step of preparing a large batch to accompany you throughout the entire winter season. Here’s a friendly guide on crafting your stash to last until spring.
What exactly is glögg?
Glögg, sometimes spelled “gløgg,” is a delightful blend of wine, spirits, warming spices, sugar, nuts, and fruits. This heartwarming beverage is heated until it reaches a delightful steaming temperature. Served with booze-infused fruits and nuts, it’s the perfect winter nightcap. While some liken it to mulled wine, I find glögg to be more intricate, boasting a richer and more robust flavor profile. It’s not just a drink; it’s an experience.
This Nordic delight is particularly cherished in countries like Sweden, Norway, Denmark, and Finland, especially during the festive season and the entire winter. Beyond its ability to warm you up, glögg serves as the drinkable companion to moments of cozy relaxation. In the spirit of hygge and the Swedish fika pause, glögg invites you to savor winter, even when the weather outside is less than inviting.
Key components for a fantastic glögg
I stumbled upon an excellent glögg recipe in the book “Fika: The Art of The Swedish Coffee Break,” shared by a friend of Swedish descent. The key is to use a wine you genuinely enjoy on its own; I opt for a full-bodied, fruity cabernet sauvignon like Apothic Cab. While the wine plays a significant role, don’t overlook the importance of the liquor component. Splurge a bit here—rum, whiskey, or cognac work wonders. I recently tried Diplomatico Reserva rum, and the result was nothing short of sensational.
Crafting a generous batch of glögg
- Infuse the booze: Begin by infusing the liquor with dried fruits, citrus peel, and whole spices in a jar. Allow it to steep for at least four hours or overnight.
- Mix all components: Strain the spiced liquor and set aside the fruits. Combine the remaining ingredients in a large bottle, tipping it upside-down occasionally to mix everything.
If you’re having it today, heat the mixture in a crockpot or on the stove. When it’s lightly steaming and the sugar is dissolved, it’s ready to be enjoyed.
For future indulgences, store any leftovers in a sealed bottle at room temperature or in the fridge.
Reheating a single cup
When the cold weather calls for a warm cup of glögg, tilt the bottle to mix the components and pour a portion into your mug. Microwave for 30 seconds, stir, and heat for another 10-30 seconds. Add reserved fruits and almonds for an extra touch.
For multiple cups, warm the batch in a small pot, adding fruits and nuts to each mug before filling with the winter elixir.
Friendly Glögg Recipe
(adapted from the book “Fika: The Art of The Swedish Coffee Break”)
Ingredients:
- 5 to 7 dried figs, quartered
- 1 tablespoon raisins
- 1 tablespoon candied orange peel (or 3 2-inch strips of fresh)
- 1 1-inch nub of ginger root, peeled and cut into quarters
- 2 or 3 cinnamon sticks
- 2 teaspoons whole cloves
- 3 dried, whole star anise pods (or green cardamom pods)
- ¾ cup rum, whiskey, or cognac
- 1 bottle of full-bodied red wine
- ½ cup packed brown sugar
- Blanched almonds for garnishing
This recipe makes about four cups and can be doubled if needed. Enjoy the warmth and coziness of glögg all season long!