I’d suggest replacing the sugar (…to taste) with honey. Nothing wrong with flavouring the mix with a few drops of fruit juice, but definately not the amount listed (unless, as already meantioned, you’re making a non-alcholic one)
The norwegian version calls for mixed raisins and splitt almonds.
The Swedish guy who made it for the party I was at used some sort of sugar burner thing - like a long spoon with a slot in it. He poured vodka over the sugar and lit it, and the resulting caramel dripped through the slot, into the liquid in the saucepan. Is that the normal way to make it? Does anyone know what the sugar burner thingy is?
I think you’re thinking of Feuerzangenbowle, a German punch
Obligatort Wiki-link:
On the subject of Gløgg, was it only we danish students that made it with strong spirits and wine? If I recall correctly, the last batch I had was based off of a bottle of Absinth someone had brought from Prague, but even my old High School made their Gløgg with Vodka.
Yeah, us Danes are a bunch of binge drinkers.
Mm. Go into any QFC, Johnny, and pick up some of that Little Penguin shiraz. It’s cheap and I’m drinking it right now - fruity with barely any spiciness. Sweet.
Never had it before. It’s prettyr good.
I don’t think there’s a QFC in Bellingham. (Actually, I don’t think I’ve ever seen one in Washington, though I know their headquarters are in Bellevue. But then, I’m not a shopper so I wouldn’t have been looking.) I have to go to Trader Joe’s anyway, so I’ll pick up a $3 bottle of merlot. I’ll keep an eye out for the Little Penguin. (If I have any vodka around here to add to the Glögg, I may be seeing lots of little penguins.)
De Glögg iz ökie-dökie.
I had to wing it on the orange peel, as the store didn’t have dried Seville orange peel; only grated orange peel. I used the Charles Shaw merlot. DAMN! I’ve just remembered I forgot the vodka! Oh, well. There’s another glass left in the pan.