Glogg, a traditional drink of the Scandinavian Advent season, is like mulled wine. The varieties of glogg recipes could boggle one’s glogg-addled mind (try saying that three times quickly), but basic glogg consists of red wine with spices and a combination of other spirits and fruit juices. We here in the Ethnic Vegan test kitchens were happy to experiment with a number of recipes until we hit on a great-tasting result that will knock your winter socks off.
Plan to make the spice mix at least 24 hours ahead. Cardamom and nutmeg seedpods may be hard to find; you can substitute ground, if necessary. Heat to the simmer stage, but do not boil! Serve warm.
8 cardamom seeds, cracked (or 1 tsp. ground)
1/3 cup raw, peeled almonds
1 whole nutmeg seed pod, cracked (or 1 tsp. ground)
1 cinnamon stick
10 whole cloves
1/2-inch slice fresh ginger, peeled and diced
Zest of 1 orange
1 cup raisins
Burgundy wine (enough to cover ingredients in saucepan)
Place all ingredients in a small saucepan, and cover with wine. Bring to a boil, remove from heat, cover, and let stand (unrefrigerated) for at least 24 hours.
The next day, strain liquid into a larger pan, and add:
4 cups burgundy wine
1 cup orange juice
1 cup pineapple juice
2 cups port wine
1 cup brandy
1 cup sweet vermouth
Heat until steaming (don’t boil!). Stir before serving; solids will have settled to the bottom.