December 23, 2019

Christmas Calendar 2019 Day 23 - Pink glögg

At the annual Christmas coffee I served this pink glögg for my guests as part of the liquid menu. I have found this recipe the Christmas magazine being a part of the weekly magazine Søndag.

I have made a few changes to the recipe, which turned out pretty successful according to my guests. I reduced the amount of added vanilla pod, fresh ginger to half (the half amount of fresh ginger did still give enough of warming sensation). Instead of using hibiscus flower I used AquaRosa Tea from Kusmi.

As other suggestions for mulled wine/glögg you can also take a look at mulled white winepink glögg with pomegranate juiceapple glöggmulled cherry & cranberry punch & Winter cider.

Pink glögg: - 4-6 serving
  • 1 organic lemon - only the peel
  • 1 cinnamon stick
  • 6 whole cardamon seeds
  • 1 teaspoon rose pepper
  • ½ vanilla pod - cut open
  • 2 tablespoon Aqua Rosa tea from Kusmi
  • 1 tablespoon dried rose petals
  • 25 g fresh ginger - peeled and sliced
  • 50 cl cranberry cordial
  • 75 cl rose wine
  • 1½ dl sugar
  1. Pour the cranberry cordial into the a cooking pot.
  2. Add in all the dried ingredients, and bring it to the boil.
  3. Remove the cooking pot from the stove, and place the cranberry cordial cold for 2-4 hours or night over.
  4. After the infusion time place the cooking pot on the stove and add in the rose wine, and bring the glögg to a gentle simmer.

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