Lazy Budget Chef: Glogg Spiced Wine

Monday, December 10, 2012

Glogg Spiced Wine

One of the many things I love about Christmas time is the chance to get my Danish on. There are special food, drinks, and decorations that only see the light of day during Christmas in Denmark.

One of those special things is Christmas Gløgg (pronounced glue-oo-g), a mulled wine punch you light on fire and serve to your guests. Hey, we're Vikings. We like to light things on fire. It's festive!

Keep reading for the recipe!

Celebrating with fiery drinks is less illegal than jumping in a longboat, stealing some sheep, and lighting the village on fire as a parting gift. I think this is how the Nordic countries celebrated in ye olden days. Then Santa Claus moved to Finland and put a stop to that because no one wants to be on Santa's naughty list - not even Viking marauders.



Danish Gløgg Tradition


All of the Scandinavian countries enjoy drinking this hot spiced wine punch at Christmas time but we spell it differently. We spell it Gløgg in Denmark and Norway. Sweden and Iceland spell it Glögg. Finland and Estonia spell it Glögi. And just like American meatloaf, everyone has their own  special recipe for GløggI typically make it with two types of alcohol and a bunch of spices. My Swedish friend Kristen's family recipe adds brandy to a slightly different mix of alcohols. Both recipes taste good and either are an excuse for us to wear our cheesy Viking helmets to a party.

Husband shows horned Viking helmets are optional when enjoying a mug of gløgg.

Danish Gløgg Hot Spiced Wine Recipe



Ingredients

1 bottle of aquavit
1 bottle of dry Burgundy wine
3/4 teaspoon of ground cardamom OR 10 cardamom seeds
5 whole cloves
3 orange slices OR 3 large pieces of dried orange peel
1 cup of almonds
1 cup of raisins
1 cinnamon stick OR 1/2 teaspoon of cinnamon (I prefer to use the stick)
1 cup sugar

Note: If you do not want to go chasing all over town for the somewhat obscure spices, you can buy gløgg spice mixes. I recommend using Grandpa Lundquist Glogg Traditional Scandinavian Spice Mix.

1. Pour the aquavit, wine, cardamom, cloves, orange, almonds, raisins, and cinnamon into a stock pot. Note: Do not use an aluminum stock pot. Aluminum will react with the alcohol and give your gløgg a metallic taste - YUCK!

2. Heat the mixture slowly over low heat. Allow the gløgg to simmer for approximately 30 to 45 minutes with the lid on the pot so you do not lose any of the alcohol.

3. Remove the stockpot from the heat.

4. Stir and dissolve the sugar into the hot gløgg.

5. Time to light the gløgg! Carefully light the mixture in the stockpot. Allow it to burn for 30 seconds or so (just enough for your guests to ooh and ah over the flaming punch in your kitchen but not long enough to catch your kitchen on fire.) Quickly and carefully extinguish the flame by putting the lid on the stockpot.

6. Serve up some Danish gløgg realness!  Pour into an Irish coffee cup if you want to get fancy or use a regular coffee mug. Make sure you pour some of the almonds and raisins (which by now have soaked up the alcohol and should look like grapes) into the bottom of your mug too!

Don't forget to serve ebelskiver (also spelled ebelskiver and aebleskiver) (Danish pancakes) with your gløgg!




TIP: To share my Danish heritage with my young nieces, nephews, non drinking relatives, and designated drivers I buy nonalcholic Glögg concentrate to serve my guests.

I sometimes get the concentrate as a gift (thank you friends!) and keep it in my pantry. That way I have to option of drinking it as is or adding alcohol to it when Husband and I want to warm our toes with a cup or two of hot gløgg and don't want to make a party's worth.

This post is part of Mrs. Greene's Holiday Cocktail Party. Check out the recipes below and add your own!




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10 comments:

Carolina said...

Those spices sound awesome! I bet this smells heavenly whenever you lift the lid of the crock pot!

Jessica Hill said...

Holy crap! A flaming holiday drink? I'm in!

Lisa Nelsen-Woods said...

It smells great! But you shouldn't use a crockpot to make glogg. The alcohol content builds up if in a warm crock pot for an evening which can lead to bad things happening to your crock pot.

Rhonda Greene said...

The Viking helmet may be optional, but this sure would be a good excuse to pull it out if the closet!

Lisa Nelsen-Woods said...

I usually do. I duct taped blond knee length yarn braids to the inside of a plastic Viking helmet. I made for Halloween I was Sif the Norse goddess and wife of Thor.

Lisa/Fresh Eggs Daily Farm Girl said...

New follower here. The glogg looks great! I would love for you to come share at my weekly Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/12/farm-girl-friday-blog-fest-12.html

Happy Holidays!
Lisa
Fresh Eggs Daily

Yona Williams said...

thanks for sharing this post - never heard of Glogg before and now I want to try some. I don't know how I feel about the raisins (don't like them) - but I'd still love to try a sip of the spiced wine.

I'm stopping by from Katherine's Corner blog hop.

Happy Favorite Things Thursday!

http://artpark78.com/blog1/i-made-my-2012-holiday-wreath/

Katherines Corner said...

Yummy glogg! Thank you for sharing your lovely post at the hop xo

Christine said...

I'll take a cup or two please! YUM!

Thanks so much for sharing this at The DIY Dreamer... From Dream To Reality!

Debi @ Adorned From Above said...

Your Glogg looks delicious. Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop.
This weeks party is live. Here is the link to the party
http://www.adornedfromabove.com/2012/12/5-fun-posts-and-wednesdays-adorned-from.html
Debi @ Adorned From Above
Joye and Myrna @ The Busy Bee’s
Linda @ With A Blast

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