I have been talking about my "blog glögg" all week, so much so that I had become glögg-obsessed. Maybe it's because I can't actually drink the glögg that I became so focused on preparing it, or maybe it's because I love all things Swedish, or because glögg is really fun to say or maybe it was because it was a multiple step process that involved a 24 hour infusion window. Either way, I found myself dreaming of glögg each night and sneaking off and "glögging" during photo shoots during the day. This morning, Jamie, slightly burnt out from all my glögg talk, said, "this glögg better be good!" Luckily, it was delicious and worthy of the hype!
Glögg is a traditional Scandinavian mulled wine usually served around the holidays when it gets dark and cold. It comes from the word "glödgad vin," which means "glowing wine," because it makes you feel all warm inside and you start blushing or glowing once you've been drinking it. This recipe from Food and Wine is brought to us by Swedish chef, Marcus Samuelsson, and is a lighter version with white wine, rosé and vodka instead of the traditional red wine, port and brandy version. Since it's a little brighter and fresher it works better with Thanksgiving than Christmas. It kind of has a similar taste to warm apple cider and would compliment all of the heavy Thanksgiving food quite well. Plus it smells heavenly on the stove-top and would make your whole house instantly smell like the holidays.
I made a mistake during the glögg preparation and bought ground cardamom and cinnamon instead of pods and sticks, but we improvised by infusing the vodka with the spices in a tea bag instead. It worked well and tasted great. So, if you want to stick to the original recipe, replace the ground spices with whole spices below. I also omitted almonds from the recipe, because I found I didn't love having almonds floating on the top of my drink (I strained them out before we shot the drinks), but if you are committed to being a traditional Swede, add some blanched whole almonds along with the raisins. The raisins, on the other hand, were a delicious, wine-soaked treat at the end of the glass!
Holiday White Wine Glögg aka Blog Glögg
(adapted from Food and Wine magazine)
- 4 teaspoons of ground cinnamon
- 2 teaspoons of ground cardamom
- One 2-inch piece peeled fresh ginger, chopped
- 12 whole cloves
- 1 cup vodka
- Two 750-ml bottles dry white wine
- 2 cups dry rosé
- 2 cups sugar
- 2 tablespoons vanilla sugar
- 1/2 cup raisins
A day in advance, you infuse your vodka. Put the ground cinnamon and cardamom spices in an empty tea bag or infuser and place it in a small container or jar (or get the correct ingredients and use 4 sticks of cinnamon and 4 tsps of cardamom pods, and crush with a mortar and pestle). Add the ginger, orange zest, cloves and vodka. Cover and let stand for 24 hours.
The next day, strain the vodka into a pot and throw out the solids. Add the white wine, dry rosé, sugar, vanilla sugar and raisins. Stir over medium heat until bubbles form around the edges- do not boil. Serve hot off the stove!
It can be made up to a week in advance if refrigerated- just heat it up on the stove before your guests arrive and welcome them in from the cold day with a glowing glass of glögg!
P.S. Fear not, even though I can't drink cocktails right now - I take tiny sips for tasting and have Jamie drinking for the both of us! In fact, she was glowing by the end of the photo shoot today!
(all photos, Jamie Grill Photography)