Entertain: Delicious Glögi (Finnish mulled wine) recipes

Finland Lifestyle

By Magnolia Rouge

Whilst Christmas day will probably see me serving up refreshing glasses of Pimms, if you're in the Northern hemisphere you'll be wanting to whip up something a little more warming for your guests. Michaela from HEY LOOK worked with photographer SUSANNA NORDVALL to put together these Glögi recipes. A Finnish mulled wine, the girls have provided us with three different versions - one of which is a spiked chilled cocktail - perfect not only for the holidays but for any sophisticated winter celebration! Despite the warmer temperatures down here I may still be tempted to try this

LIGHT GLÖGI

1 litre of organic, cloudy apple juice
2-5 tablespoons of sugar (depends on your taste and sweetness grade of your apple juice)
2 cinnamon sticks
1 tsp of cloves, whole
1/2 tsp of cardamom
small piece of peeled ginger 

Pour apple juice into a pot and heat it slowly. Add sugar and stir until dissolved. Now add your spices and let the mix boil gently for about 5 minutes. Taste to make sure the glögi has reached the desired level of spice - if not, boil it for a little longer, then let it sit to cool down for a moment. Serve hot in a mug or cider glass.

TRADITIONAL DARK GLÖGI

 1l of dark grape juice or black currant juice (I enjoy a mixture of both)
4 cinnamon sticks
1 tsp of cloves, whole
1/2 tsp of cardamom
small piece of peeled ginger
sugar to taste 

Follow instructions of light glögi. The dark version should have a richer, spicier flavour, so letting it boil a little longer is ideal.

LIGHT GLÖGI COCKTAIL

3 parts light glögi
1 part rum
dash of freshly squeezed lemon juice
apple slices to garnish
ice cubes

Mix together the glögi, rum and lemon to taste. We prefer to use a rather sweet glögi for this recipe. If yours is too sour, you can add a dash of simple syrup. Pour the mix into a glass over ice and garnish with some thin apple slices. Serve and enjoy.

Sources
Susanna Nordvall/Seidenband/Michaela of Hey Look/Carmencita
View Full Gallery
Comments
You are not signed in. Sign In to Comment.