Christmas is sneaking up on me at least but I finally got this year's batch of glögg made.
(Please see this post as what it is: a basic description of how one can make glögg and not a tried and true recipe. To me, this is the nature of homemade glögg - it's a little different every year. In fact, this is what sets this apart from the large variety of store-bought glögg available in Sweden. Let your wallet and your personal tastes steer which - if any - spirits, fortified wines, even spices to add.)
I started with 6 bottles of decent but certainly not extravagant red, some cognac, some vodka, a bottle of Belgium strong ale and some spices:
The beer is perhaps a little unorthodox but I wanted a little extra maltiness in the glögg.
This year's flavors in N'ice Chouffe were thyme and Curacao.
The spices:
That's cinnamon, cardamom pods, dried seville orange peel, vanilla pods, cloves, mace, dried ginger and black peppar.
Start by adding the beer to the spices and bring to a boil.
I boiled as I really wanted to reduce the amount of yeast in the glögg. Once the glögg is sweetened and bottled, residual yeast can cause it to ferment and, as romantic as bubbly glögg may initially seem, it doesn't really strike most glögg drinkers as appropriate...
Anyway, boil the beer with the spices for awhile and mix with the wine, a cup or two of cognac (just let your wallet regulate the amounts), and a half bottle of vodka. Let the entire mixture steep for a week or so.
Before bottling, I made a simple sugar mixture from equal amounts of brown and refined sugar and as little water as possible. Carefully sweeten the glögg. Glögg should be pretty sweet as you need a fair amount of sugar to cut through the booze and the spices. However, too much sugar makes for a very cloying tipple. I used about one quart of sugar for my 7-ish bottles of booze.
Finally, bottle and rope the kids into helping you make some labels:
("Tomte" means Santa in Swedish - something perhaps not too terribly obvious from the illustrations...)
While I have yet to receive any peer reviews, I think that this year's batch turned out quite well. It's got a hearty kick but the malt of the beer is somewhere in there. Spice-wise, I like a the fact that this has a little extra cinnamon and the gentle heat of a little black peppar.
God Jul!