WHB # 163 - Holiday Herb Blogging - Glögg or Glüwein ?

the WHB # 163 recap

welcome to this week's whb!

this is a special edition called Holiday Herb Blogging, hosted by Haalo from

Cook (almost) anything. Haalo wanted us to put up a holiday themed recipe...
well....for me...whats more holday like then to drink Glögg or Glüwein??

they are more or less the same...

with a base of red wine and then additoned with different spices.

the first one is typical Swedish, Glögg, sometimes addictioned with something stronger as vodka...

it is served during Christmas time, and in Sweden you can find a glögg extract that needs just to be mixed with red wine or you can find even ready glögg.

of course doing it by your self is much much better.

then you know exactely what's in it!

the Glüwein is tipically German and Austrian, and this to is a Christmas speciality.

you let the spices marinate in the wine all night, the day after you add sugar, you give it a heat and you serve it.

delicious!!

this is the common way of doing these two hot spices drinks...

this the way I have allways done it.

but this year I found a new recipe...

a White Glögg!!

so....this Christmas you can choose... and make you one! :))

White Glögg

1 bottle of simply white wine (I use Soave)

the juice of 2 oranges

the peel of 1 orange

2 tbls of cloves

1 tbls of cardomon seeds

3 pieces of cinnamon

sugar

put all the spices in the wine and let marinate for one night.

the next day ad some sugar, heat it up, without letting it cook, then filter.

serve with raisins and almond flakes.

you can do a big quantity and store for 2 months.

let marinate and then heat it up without the sugar.

filter and pour in clean bottles.

when need you just add sugar, heat and mix until the sugar is melted.

then serve as above.

Red Glögg

2 bottles of simple red wine (I use Bardolino o Valpolicella)

4 1/2 dl of watetr

4dl of caster sugar

2 pieces of cinnamonn (ca 10cm each)

20 cloves

30 whole cardomons seeds

6 bitter almonds (peeled)

3 peels of bitter orange

put the species in the water and heat. let cook for a couple of minutes and then lower the heat and add the wine. let cook softly for an other couple of minutes.

turn of the heat and let marinate for 2 or 3 hours. (not to long it gets bitter)

filter ad put in bottles.

heat when needed and serve with raisins and almond flakes.

you can do a big quantity, filtered it preserves for 2 months.

store in a cool place.

Glüwein

1,5 liter of good red wine (I use Lambrusco)

1 or 2 oranges in slices

1 anise

3-4 cloves

1 piece of cinnamon

sugar

put all ingredients in the wine and let marinate all night.

the next day filter and heat. don't let it boil.

serve warm.

we will take up on the 29of December with Maybelle's Mom from Feeding Maybelle hosting.

in the meanwhile you can read all about the WHB here and here.

I wish to thank Kalyn for this interesting idea and Haalo who is now taking care of us.

I wish you all a Merry Christmas

brigidaa_te:

in this time of the year, I don't take tea with me in my thermos on the Nordic Walking ...I take spicy hot wine :)))))

this is also a nice present you can do...
just put the spices in a tiny bag, include the recipe and you gift is done.

or also the ready wine white two glasses, like these

for the Italian versions:

glögg
glögg bianco

brulè