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.
Additional Information
Can be served with white raisins/sultanas and almond slivers in.
Can be served with white raisins/sultanas and almond slivers in.
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