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.
Meatballs with Pumpkin & Spice Butter
Our June Cookbook Club selection is Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey, and we’ve been looking forward to it ever since this cookbook came out! With its location between the Mediterranean, the …
Bebinca de Rabano (XO Daikon Cake)
This recipe from The Adventures of Fat Rice, the August 2017 Cookbook Club selection may take a little work and ingredient hunting, but the spicy and crunchy result is well worth it. From the Author: …
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 …
Warm Winter Sangria
Spiced wine? Mulled cider? We say “choose both” with this Warm Winter Sangria. Mulled wine alone can be too harsh, and mulled cider too sweet. Put them together with a touch of honey and orange, …
Hibiscus Margarita
Celebrate Cinco de Mayo like never before with this delicious cocktail. The hibiscus infuses a deep rich red color to this libation… Add a slice of lime and Sel de Mer to the rim of …
Leave a Comment