GlØgg = Hot Spiced Wine

GlØgg

 

Tincture:

    10 grams [4.5 tsp] ground cloves

    10 grams [4.5 tsp] cardamom

    8 grams [5 tsp] ginger

    10 grams [5.5 tsp] ground cinnamon

    ½ vanilla bean, finely chopped

    4 – 5 TBLsp bitter orange peel OR 3 – 4 TBLsp dried orange peel

    Peel of one lemon, grated

    200 ml [3/4 – 1 cup] vodka

Hot Spiced Wine:

    400 grams white sugar

    1 L water

    1 bottle [750 ml] red wine – inexpensive works best

    1 bottle [750 ml] vodka

    ½ of clear tincture

    blanched almonds

    raisins

Make tincture one week to several months in advance. 

Use a glass jug, jar or bottle with a lid.  If I use a canning jar, I line the metal lid with waxed paper.

Put vodka in the jar.

Crush together the cloves, cardamom, ginger, cinnamon and vanilla bean (or just measure into the jar.  Add to jar.

Boil orange peel in a small amount of water until soft.  Add to jar.

Add lemon peel.

Shake well.  Allow to steep for at least one week.  Shake well each day.  This will keep for a very long time.  Do not shake the day you will use it.

Hot Spiced Wine:

Boil sugar and water together until sugar is dissolved.

Cool and add wine and vodka.

Stir in clear tincture, with minimal amount of the muddy mixture.  If you make the tincture less than one week before you will use it, add the entire amount of the clear liquid but none of the mud.

Serve in small cups with a few almonds and raisins.