Glogg

Glogg (pronounced "glugg" or "gloog") has been around at least since the 17th century and is derived from the German term "gluhwein". It is particularly popular in Europe but is enjoyed all over the world. Sweden, Norway, and Denmark are three of the countries where glogg is most popular and a big part of holiday celebrations. Numerous Swedish communities in the United States have carried on the tradition of glogg and the drink is particularly popular during the Christmas season.

I'd say glogg is served warm probably 99% of the time. That's not to say you can't enjoy it cold - it's actually quite good during the warmer months too served over crushed ice, or spooned over vanilla icecream.

There is no definitive recipe for glogg...and that's a big part of the fun and allure of this captivating beverage. It's enjoyable to try different variations and experiment with ingredients depending on your tastes.

To learn more about this enchanting beverage, click here: The Definitive Guide To Glogg

We are very pleased and proud to announce our brand new ebook, "Make Glogg, Not War: The Definitive Guide To Glogg" is now available!

The book, written by Jim Hofman and Bill McCartney of Naperville IL, is the only book about glogg available anywhere. It's packed with all kinds of glogg recipes, tips for making glogg, and an in depth look at glogg ingredients and their effect on a batch of glogg.

You can get your very own copy at: Glogg Recipes.com
at the special introductory price of just $7.95.

It's perfect for anyone interested in glogg or a cocktail-centric person who enjoys learning about (and making!) classic cocktails and winter warmers ...

Click on the book cover to be taken to our site!

Glogg isn't hard to make, but it does take a few hours minimum to create a good batch. Since it is a spiced based drink, it's important to allow sufficient time to let the spices meld. As a rule of thumb, I allow four hours minimum from start to tasting. You don't want to rush it for optimum flavor and enjoyment.

One of the most important steps is to plan ahead. We recommend using a 4 - 6 gallon stainless steel pot so you have enough room for all of the ingredients. Have all of the spices, liquor, fruit..etc. handy and make sure you have enough space to work.

Half the fun of glogg is experimenting with new recipes, which is the inspiration for our site GloggRecipes.com and our brand new book, "Make Glogg, Not War: The Definitive Guide To Glogg ", which is available now!

Ingredients:

2 cups water or orange juice
1 (3-inch) piece orange rind
1 (1-inch) piece fresh ginger, peeled and sliced
2 cinnamon sticks
6 whole cloves
5 whole allspice
2 cardamom pods, bruised
1 vanilla bean, split lengthwise
1 (750-ml) bottle red wine (such as Burgundy - cheap wine works well for glogg)
1/2 cup sugar

Preparation:

Combine first 9 ingredients in a pot over medium heat. Bring mixture to a simmer, being careful not to boil (you don't want to boil off the alcohol). Reduce heat to low; cover and simmer for 15 minutes. Remove from heat, and stir in sugar. Stir until sugar dissolves. Strain mixture, and serve immediately, or gently reheat before serving. (If you prefer a stronger flavor, steep spices longer before straining.) You can garnish with fruit and cinnamon sticks for a festive touch.

This recipe is about as close to a Swedish glogg recipe as it gets. This will make about 3 quarts.

Ingredients

- 1 pint of rum (we like Cruzan Dark)

- 1 pint of grain alcohol

- 2 quarts of port wine

- 1/2 cup of sugar

- 1 cinnamon stick

- 4 cardamom seeds

- 2 whole cloves

- 1/2 cup of seedless raisins

- 1/2 cup of blanched almonds

- 8 pitted prunes

- 2 cups water

How To Prepare

1). Get a cheesecloth bag and tie the cardamom, cloves, and cinnamon stick within.

2). In a small stovetop pot or saucepan, add the water and drop the spice bag in. Bring it to a boil for about 30-45 seconds.

3). Now, get a large stock pot (we use a 6 gallon pot). Pour in the grain alcohol, rum, and port wine.

4). Now add the cheesecloth spice bag and whatever is left of the water. Also add the raisins, prunes, almonds, and sugar.

5). Heat until the mixture is hot. Do not boil the mixture.

You can serve it now, but we like to let it simmer on low heat for at least an hour. Further, we like to age the glogg; it will gain more character as it ages, as long as it is bottled in a tightly sealed bottle (we prefer a standard screw top wine bottle).

If you store the glogg in a cool, dry place it will last up to a year. But don't let it sit around too long - enjoy it yourself or with friends! (makes a great holiday gift)

Cheers!

Flaming Glogg

1 bottle red house wine
1 bottle aquavit
10 whole cardamoms
5 whole cloves
3 sticks of cinnamon
4 dried figs
1 cup dark raisins
1 cup blanched almonds
1 orange skin (dried)
1/2 lb sugar cubes

Place wine, aquavit, cardamom, cloves, cinnamon, figs, raisins, almonds and orange skin into a large pot. Simmer until almost boiling. Remove from heat. Put sugar in sieve then dip into liquid. Carefully light with match and burn until gone. Use lid cover to put out flame. Serve liquid warm, putting a few raisins and almonds into the bottom of each glass. Enjoy!

Ingredients:

3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger

Directions:

1.Preheat oven to 350 degrees F. Grease cookie sheets.

2.In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.

3.Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack. Makes about 3 dozen cookies. Crispy and delicious!