No Christmas party without Gløgg!
This boozy hot drink has lots of memories attached. Skating on the ice rink around Kongens Nytorv in Copenhagen in my mid twenties, without a care in the world – not even the fact that alcohol and ice skating probably isn’t the best mix! And walking around a snowcovered, and to-the-brim fairylight lit Tivoli with my husband, the year we spent Christmas in Denmark.
Add a Nordic touch to your Christmas with this traditional Danish Gløgg. Mine has snaps in it, as it did in Tivoli, and I’ve added some cool garnish too! Merry Christmas!
GLØGG – MULLED WINE
makes 1 litre, serves 6
1 bottle of good quality red wine (I like Central Otago Pinot Noir)
1/3 cup snaps/akvavit
1 cup port wine
1 cup freshly squeezed orange juice
1 cup water
1 tablespoon cardamom pods
2 cinnamon sticks
6 whole cloves
3 whole all spice
2 star anise
orange peel of 1 orange
1/3 cup raisins
¼ cup sliced almonds
Place the port wine in a bowl with the raisins and leave to soak for 24 hours. Pass the port wine and raisins through a sieve, and set the raisins aside. Place the port with water, orange juice, spices, orange peel and sugar in a pot and simmer on low heat for 30 min. The Gløgg mix can be made ahead of time, and kept to use at a later time.
Pass the Gløgg mix through a sieve and remove (and discard) the spices. Add the wine to the Gløgg mix and heat over a gentle heat, do not boil (as this will burn off the alcohol). Add the soaked raisins and sprinkle with almonds. Serve hot, decorated with a cinnamon stick and dried orange slice!
Enjoy this hot drink with respect. The alcohol can hit hard, especially in cold weather!
DRIED ORANGE SLICES
Preheat oven to 120° C. Slice 2-3 oranges thinly and place on baking paper on a baking tray. Heat for about 1 hour or until completely dry.