Frederiks Julglögg – White or Rosé

• Unseasoned Brännvin or Vodka4 dl
• Port Wine (white or red)2 dl
• Dry white wine150 cl
• Dried bitter orange peel4 pieces
• Dried ginger pieces, medium-sized4 pieces
• Whole cinnamon sticks6 pieces
• Cardamom pods, crushed2 msk
• Whole cloves1 msk
• Vanilla bean0.5 piece
• Lemon (zest only)1 piece
• Granulated sugar3 dl

METHOD

1. 01In a large glass container with a lid (approx. 2.5 liters), pour in the brännvin or vodka.
2. 02Prepare the spices: Break the cinnamon sticks in half, lightly crush the ginger pieces to crack them, and lightly crush the cloves and cardamom in a mortar. Split the vanilla bean lengthwise.
3. 03Add all the prepared spices and the grated zest of the lemon to the spirit in the container.
4. 04Seal the container and let the mixture steep for at least 48 hours, and preferably up to 4 days. Invert the container occasionally to mix.
5. 05After steeping, strain the spice essence through a very fine sieve to remove the large solids.
6. 06For a crystal-clear result, strain the essence again through a coffee filter until it is no longer cloudy. This may require 1-2 passes and is time-consuming.
7. 07Clean the large glass container and pour the strained spice essence back into it. Add the port wine.
8. 08In a saucepan, combine 5 dl of the white wine with the sugar.
9. 09Gently heat the saucepan, stirring constantly, until the sugar has completely dissolved. It is crucial not to let the mixture boil.
10. 10Remove the wine-sugar syrup from the heat and allow it to cool completely.
11. 11Pour the cooled syrup and the remaining 100 cl of white wine into the container with the spiced essence.
12. 12Seal the lid and shake gently to combine. The glögg is now ready to be stored or served.
13. 13To serve, gently heat the glögg in a pot (do not boil) and pour into small mugs.