In Denmark we have a very strong December tradition of drinking hot mulled wine with a lot of spices. We call it GLØGG. The traditional one is quite heavy and made on red wine, but over the years people have experimented to get a lighter version of the traditional drink.
We tried this recipe, we got from MIKKEL KARSTAD, and we really appreciated the fruity, fresh tones from the cold-pressed apple juice and the elderflower, a modern classic ingredient in Danish drink recipes. You can make the recipe with or without adding white wine and take out the pear or apple brandy (or calvados) if you want to try a kids version.
Photo credit · fromparistocopenhagen
WHITE GLØGG RECIPE
WHITE GLØGG RECIPE
5 dl good cold-pressed apple juice
3 cups water
2 cups concentrated elderflower juice
juice of ½ lemon
2 tbsp. cane sugar
1 star anise
3 whole black peppercorns
1 cardamom capsule
1 slice ginger (½ cm)
½ -1 cup pear or apple brandy
30 g of light raisins
Put all ingredients (except brandy and light raisins) in a saucepan and bring it to a boil. Take the pan of the heat and leave the mix for ½ -1 hour so it can take the flavor of the spices.
Pour the mix through a sieve and gently warm it again, add a little extra lemon juice and fresh ginger. The trick with fresh ginger is to grate a little ginger on the fine side of a grater and then press it between two spoons, so you only use the pure, strong ginger juice.
Take the mix of the heat and add the brandy or calvados - it is important not to boil the GLØGG after that brandy has been added.
Cut the pear into small cubes. Spread the diced pear and light raisins in 6-8 heat-resistant glasses, and pour the hot GLØGG on top. Serve immediately as a fresh and spicy winter drink.
If you own a juicer, you can make your own apple juice - it adds an extra nice flavor to the GLØGG. Use some good, stored autumn apples.
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