Sunday, January 25, 2015

Anna's Glogg

This lovely hot drink, a Scandinavian Christmas treat that is perfect for an impending blizzard such as the one we've got coming at the time of this writing, traditionally contains aquavit, a vodka-like liquor that neither Diner #1 nor I can stand. I prefer to add Grand Marnier. You will need to get hold of several spices in whole form. Do not use them pre-ground; the glogg will be bitter.

Pour into a nonreactive pot:

2 bottles Cabernet Sauvignon---this winter we used Mendoza, $3.99 at Total Wine

Crush with either a mortar and pestle or in a heavy plastic bag with a rolling pin:

1 stick cinnamon
1/4 c. green cardamom pods
1 T. whole allspice
1 t. whole cloves
1 whole nutmeg

Add to the wine along with

1/2 c. coarsely sliced fresh ginger
1 c. sugar
Peel of 1 large orange
Peel of 1 lemon (Meyer if possible)

Allow to sit for 1 hour (I have done so overnight with great results), then heat to a simmer. Do not allow to simmer very long; you do not want to boil off all the alcohol. Add:

1 c. Grand Marnier

Taste and add more sugar if desired. Strain and serve.

                                                                About 10 servings

Copyright (c) 2016 Anna Bendiksen