In snowy Norway, nothing evokes Christmastime like a pot of glogg brewing on the stove. The traditional Scandinavian winter drink mixes wine and port with spices like clove, cardamom and cinnamon to make for a brew that smells divine and tastes even better.
Urd Milbury, cultural affairs officer from the Norwegian Embassy in Washington, D.C., teaches NPR's Lynn Neary how to make the holiday treat.
Aquavit (or brandy or vodka)
Burgundy or pinot noir wine
One piece of ginger
Step 1: Soak 1/2 cup of raisins in one cup of aquavit (a Norwegian spirit made with potatoes); Brandy or vodka can be used instead. Soak for 30 minutes before Step 2.
Step 2: Put a large pot on the stove, over high heat. Add one cup of water and 1/2 cup sugar to the pot, and stir with a wooden spoon until the sugar is completely dissolved.
Step 3: Lower the heat to medium and add your spices - two sticks of cinnamon (each broken in half); four whole cloves; six whole cardamom seeds, crushed by hand; a thinly shaved orange peel; and one small piece of ginger, peeled and cut in half. Stir again with wooden spoon. Do not allow the mix to come to a boil from this point on.
Step 4: Add the aquavit-raisin mixture, two cups of burgundy or pinot noir wine and two cups of port wine.
Step 5: Sweeten and spice to taste.
Step 6: Strain, garnish with raisins and slices of blanched almond — and serve hot off the stove.
Note: The drink can be made a day ahead and kept covered, on the stove, at room temperature. Just reheat before serving.
Recipe courtesy of Todd and Urd Milbury.