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.
Curried Beef and Tendon with Turnip
We love the use of spice and combining of textures in this curry dish from the August 2017 Cookbook Club selection The Adventures of Fat Rice. From the Author: “In Macau “turnip” usually means daikon, or …
Mulled Whiskey Sour
Mulled cider takes a walk on the wild side in this Mulled Whiskey Sour. This classic cocktail combines the best of fall all in one glass and you don’t have to be a bartender to …
Portuguese Ginjinha
Ginjinha, or Ginja for short, is a liqueur made from an infusion of sour cherries, also called ginja berries. After a friend from Lisbon introduced us to this delicious concoction, we waited almost a year …
Mulled Milk Punch
Recipes for clarified milk punch have been around since the 1600’s and making it is well worth the multi-step process. Any recipe that’s been around for nearly half a millennium has to have something going …
Massaman Curry
At our February Cookbook Club Meet & Eat, we’re trying recipes from all across Asia, courtesy of Lucky Peach Presents 101 Easy Asian Recipes. The book features a mouthwatering lineup of dishes, like this recipe for …
Leave a Comment