Mulled Honey Glögg
- Details
Glögg. The name alone makes you feel cozy. From start to finish, this Nordic drink is a delight. It is fun to make, aromatic and nutty and the warm cuppa is simply delicious. Our version breaks the traditional mold with white wine and honey for a lighter beverage, but it still contains all the spices, nuts and fruit that signal Glögg is in the house! After a quick simmer of lightly toasted slivered almonds and Mulling Spice in crisp white wine, the Glögg is tiered with flavors from elderflower liqueur, brandy and cranberries, turning the floral golden liquid into a beautiful blush pink. We recommend making ahead so that the it can sit overnight, as the flavors will meld together and become one. It’s another perfect batch cocktail for the season, and once it’s strained, serve warm and garnish with apples, pears, star anise or a cinnamon stick. Each cup will bring a smile and taste of warm cheer.
Mulled Honey Glogg
Ingredients
- 1 cup slivered almonds
- 6 tablespoons Mulling Spice
- 1 cup dried cranberries
- 2 750-ml bottles dry white wine, such as Sauvignon Blanc
- 2 cups water
- 3 tablespoons honey
- 2 cups elderflower liqueur
- 1/4 cup Brandy
Garnish
- cassia sticks
- star anise
- Pear slices
- Apple slices
- Orange Slices
Instructions
- In a large pot on medium heat add the slivered almonds and mulling spice. Stir continuously for 1 minute or until almonds start to get golden brown and fragrant. Next add the dried cranberries and stir for 20 seconds. Add in 1 bottle of wine, water and honey. Bring this mixture up to a boil and then reduce the heat to low and simmer for 15 minutes. Remove from heat and strain the mixture using a fine mesh strainer and discard the solids. Add the strained glogg back to the pot and add in the other bottle of white wine and brandy. Stir and bring the glogg to a light simmer. Avoid overly boiling the glogg or all of the alcohol will evaporate from the mixture. Serve hot in little punch cups. Cheers!
Over Night Method
- This glogg is a great overnight batched cocktail. Feel free to leave the almonds, dried cranberries and Mulling Spice in the glogg overnight in the fridge and strain out the next day. This will make a more spicy nut-forward batch.
Baked Quince
The World Spice Cookbook Club is taking a trip through the varied cuisines of Eastern Europe this month… our selection for September is Mamushka: Recipes from Ukraine and Eastern Europe, by Olia Hercules! For more …
Clarified Milk Punch
Mixolology is much more than a hobby to me, and the chef in me loves this drink because of all the science involved. The key to the punch’s clarity is the milk proteins, which cling …
Turmeric & Star Anise Pickles
These sweet pickles are fun-tastic! Gather a basket of your favorite crunchy vegetables and slice them into strips, discs and triangles. For this batch we used half carrots and cucumbers, and half assorted white vegetables …
Sultry Spiced Short Ribs
Slow cooked short ribs are the perfect vehicle for spices, and these spiced short ribs have a secret ingredient. A milder cousin of the better known variety, Black cardamom has a deep smoky, earthy flavor …
Down South Goat Biryani
From My Two Souths and Chef Asha Gomez, we get this stunning recipe for Down South Goat Biryani. With her love of Deep-South cooking as well as her southern Indian roots, this recipe is sure to …
Leave a Comment