Julianes Gløgg
Here is an ancient recipe I was given by an old Lady from Ebeltoft, Denmark when I had my restaurant. It is from 1934 and is a Christmas favourite of ours:
Gløgg means " will warm you up" and believe me this will.
I always make a double portion as it will keep, but you will be surprise to see how quickly it goes!
and here it is.
Julianes Gløgg = "Heat me up at Christmas"
4 Bottles of full bodied red-wine
2 Bottles of Port
1 Bottle of Cognac
1 Bottle of Vodka
4 Cinnamon sticks
40 whole cloves
400 gram of sugar
1/2 a liter of water
200 gram of raisins marinated in port
100 gram of almonds flakes
Slowly boil water , sugar, cloves and cinnamon sticks for 10 minutes.
Add it to all the wine and alcohol and let it rest for a day.
Only heat up what you will need and DON'T let it boil
Serve it in a pre-heated glass with some raisins and almonds, put a spoon in the glass as you add the Gløgg and serve it right away.
One glass is lovely, -two is dangerous and don't drive after one glass
A very Merry Christmas to you all from Niall & Poul.
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