More recipes Recipe search

White Glogg

A community recipe by Anne Sofie

Not tested or verified by Nigella.com

Print me

Introduction

A new take on the traditional Glogg. From Danish food writer Camilla Plum. The extract can be made in advance.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 8-10

Metric U.S.

2 bottles white wine (or cider)
200 millilitres dark rum
4 star anise
4 thick slices fresh ginger
nutmeg (grated)
20 black peppercorns
2 sticks cinnamon
4 allspice berries
1 teaspoon coriander seeds
1 bay leaf
1 gram lemon cane sugar
500 millilitres water

2 bottles white wine (or cider)
7 fluid ounces dark rum
4 star anise
4 thick slices fresh gingerroot
nutmeg (grated)
20 black peppercorns
2 sticks cinnamon
4 allspice berries
1 teaspoon coriander seeds
1 bay leaf
ounce lemon cane sugar
18 fluid ounces water

Method

White Glogg is a community recipe submitted by Anne Sofie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

The spices must be whole, otherwise the Glogg will be foggy and have a dusty taste.
Crush the spices slightly in a mortar.
Put the spices, the lemon peel and the water in a saucepan and boil/simmer for 30 min.
Leave it to steep until cold, preferably until the next day.
Warm the wine/cider and the sieved extract to just below boiling, add sugar to taste.
Pour in the rum just before serving.

The spices must be whole, otherwise the Glogg will be foggy and have a dusty taste.
Crush the spices slightly in a mortar.
Put the spices, the lemon peel and the water in a saucepan and boil/simmer for 30 min.
Leave it to steep until cold, preferably until the next day.
Warm the wine/cider and the sieved extract to just below boiling, add sugar to taste.
Pour in the rum just before serving.