The festive season brings with it the compulsive need to indulge in some mulled spiced wine
A potent variant of mulled wine, Glogg, is a typical yuletide drink, enjoyed on Christmas. Interestingly, it is served piping hot and doused with a potpourri of spices raisins, cloves, cinnamon sticks, orange zest and almonds. Red wine is typically used, however I was told that some even add, cognac, port, rum, brandy and whisky. Of Scandinavian origin, this drink is a must-have for the Swedish in the festive season. Nowadays, white glogg has made its way into people’s homes too. White wine is used instead of the red.
Of course the real fun of having glogg is when it is really chilly and snowing outside, I guess, but alas! In India, we make do with the mild winter and yet, relish glogg.
Swedish consul general Fredrika Ornbrant mentioned how traditionally it was prepared from scratch in all households in Sweden, in the month of December. “But now, people are busy and have less time, so often the pre-mixed spices are purchased from stores. One only needs to add red wine and make it hot.”
The flavourful bit of glogg struck me when I first sipped it. Yes, the aroma was compelling and filled my nostrils. But it was the distinct, yet, strong, flavours of spice, that made is so much more palatable for me. And this was mild, compared to the original one in Sweden apparently. I found it comforting and slept well that night, I remember. I was told mothers often make alcohol-free glogg for kids. Nah! I rather have this version.
Some friends in Sweden tell me that in certain areas, vodka replaces wine. I’m not sure how that would taste. I must try it some day. And for the real drinkers, glogg is often prepared months in advance and then bottled for weeks before drinking it on Christmas. It is full-bodied that way.
Glogg is traditionally served in glasses and not mugs, even though it is a hot drink. Just place a spoon in the glass as you pour the hot glogg and your glass will not crack. Glogg goes well with gingerbread, cookies and nuts. I certainly enjoyed mine.
Martha Stewart’s glogg (for 10 glasses)
Ingredients:
1 (750 ml) bottle dry red wine
1 (750 ml) bottle port
2 cups water
1 1/2 cups brandy, rum, or vodka
Zest of 1 orange, cut into strips
10 cardamom pods
2 sticks cinnamon
10 whole cloves
5 slices peeled fresh ginger
Granulated sugar
10 tsp raisins
10 tsp blanched almonds
Method:
Mix together wine, port, 2 cups water, any spirit, orange zest, cardamom, cinnamon sticks, cloves, and ginger. Bring to a boil over medium-high heat, then simmer for five minutes. Cover and refrigerate for 12-24 hours. Strain wine mixture and discard solids. Reheat wine mixture over low heat. Stir in sugar to reach desired taste. Add 1 tsp raisins and 1 tsp almonds to each of the 10 mugs. Fill with glogg and serve.
