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White Glogg

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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

Ingredients

Serves: 8-10

Metric Cups
  • 2 bottles white wine (or cider)
  • 200 millilitres dark rum
  • 4 star anise
  • 4 thick slices fresh root 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 ounce 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 ounce 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.
  • 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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