Citrus, spice, and everything nice—just in time for the winter solstice.
Steeping the spices in a hot sugar syrup without the wine extracts their flavors quickly, and doesn't burn off alcohol.Glögg, as it's written in Sweden and Iceland, is a hot mulled wine made with sugar, spices, sometimes liquor, and more. It’s a wintertime favorite in much of Scandinavia and the Nordic region, where its zesty fragrance drifts through Christmas markets and lingers inside many snow-covered homes.
A dry red wine is best since glögg is sweetened with sugar and sometimes blended with port, a dessert wine, which, aside from sweetness, adds depth. I love the richness that the port contributes and prefer ruby to tawny . This recipe has a mild sweetness, so feel free to add more sugar after the final steep if you’d like., the national spirit of Scandinavia made with potatoes or grain, caraway or dill, and other savory spices and herbs.
Glögg is traditionally garnished with raisins and almonds. Some add these at the moment of serving, but I like to add them to the pot earlier, where they contribute a subtle nuttiness and sweetness to the glögg. Because they’re less of an obstacle while sipping, I reach for slivered almonds instead of whole.
You can serve glögg straight from the stovetop, where it can conveniently be kept warm. When serving glögg, the spices are generally left behind. I find the easiest way to do this is to wrap the spices in a spice bag or cheesecloth, which makes it easy to avoid them when ladling the glögg unto mugs while allowing the spices to continue infusing their flavor over time.
As simple and easy as glögg is, there may be no better way to capture the holidays in a cup. That, in my book, is an impressive feat.
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Lower East Side Glögg Recipe on Food52Let’s face it: The holidays are exhausting. Granted, they can also be tremendous fun, but even that “fun” usually requires a fair bit of work: travel, shopping, cooking, cleaning…even the actual fun stuff can be super draining. Who hasn’t spent an extra few hours in the morning after nursing the after-effects of too much revelry? (I’ve even had debilitating muscle soreness from laughing too much.) All of this is to say that we owe ourselves a bit of rejuvenation and re-energizing every once and a while, and so I created this fully-non-alcoholic and moderately caffeinated drink to keep in your holiday arsenal. Glögg is a northern European (mostly Swedish) mulled wine made with spices infused into a spirit like aquavit or brandy, which is then mixed with red wine and served with chunks of fruit and nuts and served ubiquitously throughout the holiday season. I was hard-pressed to find a zero-proof version, so I made one myself. Rather than wine, I used Proteau Ludlow Red, which is one member of the line of zero-proof botanical drinks that I created using the overlapping culinary traditions of the Lower East Side as inspiration. Ludlow Red comes pre-packed with botanicals like roasted dandelion root, black pepper, licorice, and chamomile, but for this recipe I turned the dial to 11. Adding in traditional glögg spices like cinnamon, vanilla, and orange zest, I also dropped in some less traditional elements like persimmon and Grade B maple syrup (now called Grade A Dark Color & Robust flavor). The real kicker is the cold brew coffee, which is something I learned from my husband, Michael, who regularly combines coffee and Ludlow Red for a late Friday afternoon pre-happy hour pick me up. This drink might seem a little chaotic at first, but one sip and you’ll see why this is a perfect match for the holiday season.
Read more »
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Lower East Side Glögg Recipe on Food52Let’s face it: The holidays are exhausting. Granted, they can also be tremendous fun, but even that “fun” usually requires a fair bit of work: travel, shopping, cooking, cleaning…even the actual fun stuff can be super draining. Who hasn’t spent an extra few hours in the morning after nursing the after-effects of too much revelry? (I’ve even had debilitating muscle soreness from laughing too much.) All of this is to say that we owe ourselves a bit of rejuvenation and re-energizing every once and a while, and so I created this fully-non-alcoholic and moderately caffeinated drink to keep in your holiday arsenal. Glögg is a northern European (mostly Swedish) mulled wine made with spices infused into a spirit like aquavit or brandy, which is then mixed with red wine and served with chunks of fruit and nuts and served ubiquitously throughout the holiday season. I was hard-pressed to find a zero-proof version, so I made one myself. Rather than wine, I used Proteau Ludlow Red, which is one member of the line of zero-proof botanical drinks that I created using the overlapping culinary traditions of the Lower East Side as inspiration. Ludlow Red comes pre-packed with botanicals like roasted dandelion root, black pepper, licorice, and chamomile, but for this recipe I turned the dial to 11. Adding in traditional glögg spices like cinnamon, vanilla, and orange zest, I also dropped in some less traditional elements like persimmon and Grade B maple syrup (now called Grade A Dark Color & Robust flavor). The real kicker is the cold brew coffee, which is something I learned from my husband, Michael, who regularly combines coffee and Ludlow Red for a late Friday afternoon pre-happy hour pick me up. This drink might seem a little chaotic at first, but one sip and you’ll see why this is a perfect match for the holiday season.
Read more »
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