Post by bridgetn on Mar 11, 2009 9:31:59 GMT -6
Think you American also like something HOT and STRONG to drink and the "Gloegg" is a fine drink in the cold season.
So here you have a Swedish / Danish drink called "gloegg", can also be found in Germany: here it is called "Gluhwein".
The drink is often used in winther time / Christmass.
The recipe is for 8 - 10 persons.
Put 200 gram raisins to soak in 1/4 litre rum.
Put 4 sticks of cinnamon, 20 cloves, 3 gram cardamom, 15 peppercorn, a small peace of ginger in 1/4 litre water in a pot. Let it boil 5-6 minutes and let it stay cold in the pot for some hours. Filter / straine off the spices and keep the extract.
Pour a stout / porter in a big pot and heat it slow.
Put 2 bottles of strong redwine and 2 bottles of ruby port. Heat it slow again.
Put in the spice extract and 10 drop Angostura.
Put the raisins, the rum, and 200 gram pieces of almonds.
Let it heat for about 10 minutes, it must be hot, but it must not boil.
Taste the gloegg and put some sugar in as you like.
Put a bottle of schnaps = aquavit or brandy / cognac in the pot, let it grow hot again. Then serve the drink with the raisins and almods in small glasses / mugs.
In Denmark you eat small cakes of batter cooked over the fire in a special kind of pan, but you can also eat cookies or biscuits to the gloegg.
Bridget
So here you have a Swedish / Danish drink called "gloegg", can also be found in Germany: here it is called "Gluhwein".
The drink is often used in winther time / Christmass.
The recipe is for 8 - 10 persons.
Put 200 gram raisins to soak in 1/4 litre rum.
Put 4 sticks of cinnamon, 20 cloves, 3 gram cardamom, 15 peppercorn, a small peace of ginger in 1/4 litre water in a pot. Let it boil 5-6 minutes and let it stay cold in the pot for some hours. Filter / straine off the spices and keep the extract.
Pour a stout / porter in a big pot and heat it slow.
Put 2 bottles of strong redwine and 2 bottles of ruby port. Heat it slow again.
Put in the spice extract and 10 drop Angostura.
Put the raisins, the rum, and 200 gram pieces of almonds.
Let it heat for about 10 minutes, it must be hot, but it must not boil.
Taste the gloegg and put some sugar in as you like.
Put a bottle of schnaps = aquavit or brandy / cognac in the pot, let it grow hot again. Then serve the drink with the raisins and almods in small glasses / mugs.
In Denmark you eat small cakes of batter cooked over the fire in a special kind of pan, but you can also eat cookies or biscuits to the gloegg.
Bridget
