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Mulled wine

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Cinnamon and cardamom and cloves ...

Two ways to do it:
1) put 1-2 shortish sticks of cinnamon (true or cassia), half a dozen cardamom pods (the small green ones), 4-6 cloves, a couple smallish (perhaps 2 cm wide and 1-2 mm thick) bits of dried ginger, and half a vanilla pod into a tiny glass jar, cover with brandy, and let sit for 3-4 days.
Pour 1-2 liters of red wine into a kettle, add your spiced brandy (spices and all), and heat it up (don't boil it though). Add sugar to taste. Serve with almonds and raisins.
2) pour wine into a kettle, add spices, add sugar to taste, heat things up (don't boil it!), serve with almonds and raisins.

And the alcohol-free variant:
3) pour black-currant juice into a kettle, add water, add spices, add sugar to taste, heat it up (to a simmer if you so wish), serve with almonds and raisins.

And that, kids, is "glögg", "glögi", and "Glühwein", in a couple foreign (to you) languages.

Related entries: Warm warming drinks - Mulled juice


Oh, yum. We did this at Thanksgiving with a bottle of Greek wine that turned out to be a little harsh for drinking with food. We just added the spices and sugar (I also use orange peel) and set the whole thing on the wood stove to steep. (You can't leave it on there too long, though, or all the alcohol will evaporate!)

The vanilla gives that little extra.

Ah, on that "alcohol will evaporate thing": you'll have to boil it for hours, to get the alcohol to disappear. It was on the herblist, a week or so ago.

Ah, yes, of course. I've been reading those posts, too. Funny how it takes a while for information like that to penetrate. (I've always been suspicious of the tinctures-in-hot-water bit, but my grandmother's voice is firmly implanted in my mind: "don't leave the mulled wine on the stove!") Of course, if you do leave it on the heat you will lose some of the alcohol. (You can make a reasonably effective still on that principle -- alcohol evaporates at a lower temperature than water. Not that I've ever done that, mind you. ;-)