Glögg, Swedish mulled wine, the Chicago recipe
Now that it's -5 F in Chicago with a windchill of -25 F I thought it was an appropriate time to share one of the secrets to surviving a Chicago winter: Glögg! If you live in the old Swedish neighborhood (Andersonville) like I do then you can sip Glögg at most local bars but with weather like this, why even leave your house? Here's my recipe...
The Stuff
- Cheap bottle of red wine
- Sugar, to taste
- Zest from a quarter of a lemon (can substitute orange zest or use both)
- 3-4 cloves
- Cinnamon stick
- Almonds
- Raisins
- Dried fruit (apricots, cantaloupe, etc) - optional
- Brandy
The Potion
- Put a teaball filled with zest and cloves into a pot; put the almonds, raisins, cinnamon stick, and dried fruit in the pot, add wine, and cook on low but don't let it boil. Cook for at least 20 min, stirring often, the longer the better.
- Add sugar to taste
- Add in a couple pours of Brandy just before serving
Re: Glögg, Swedish mulled wine, the Chicago recipe
posted by joe on Sunday Dec 21st, 2008 at 8:41p.m.
beautiful.. this might just get me through till April. Thanks kumar! :j
Re: Glögg, Swedish mulled wine, the Chicago recipe
posted by Kumar McMillan on Friday Dec 26th, 2008 at 10:04p.m.
Hi Joe. The recipe came from my friend Tomasz from MN but I added the nuts, cinnamon and fruit for more of the Nordic slant.