Glögg

5.0

(1)

1 Review

For this version of Swedish mulled wine, chef Marcus Samuelsson spikes white wine and rosé with vodka infused with cardamom and ginger. The drink is boozy, aromatic and delicious.

By

Marcus Samuelsson

Updated on November 1, 2014

Total Time:

25 mins

Yield:

10

Cook Mode (Keep screen awake)

Ingredients

4 cinnamon sticks
2 teaspoons green cardamom pods
One 2-inch piece peeled fresh ginger, chopped
4 teaspoons finely grated orange zest
12 whole cloves
1 cup vodka
Two 750-ml bottles dry white wine
2 cups dry rosé
2 cups sugar
2 tablespoons vanilla sugar
1/2 cup blanched whole almonds
1/2 cup raisins

Directions

In a mortar, crush the cinnamon and cardamom. Transfer to a 1-quart jar. Add the ginger, orange zest, cloves and vodka. Cover; let stand for 24 hours.
Strain the vodka into a large saucepan; discard the solids. Add the remaining ingredients and stir over moderate heat until bubbles form around the edges; do not boil. Serve hot.

Make Ahead

The glögg can be refrigerated for 1 week and rewarmed before serving.

Originally appeared: November 2014

Glögg

Ingredients

Directions

Make Ahead

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