Blossa glögg steaming in glasses

Five tips for the preparation of glögg

Keep these basic rules in mind when heating up your winter warmer.

1. Do not bring glögg to the boil

Alcoholic glögg should not boil when heated. The alcohol will start to evaporate at less than 80 °C.

2. Hot, but not scorching hot

Glögg needs to be hot, but not scorching – a burned mouth is not a pleasant memory!

3. Make the glögg sufficiently mild

Given that alcohol has a stronger taste when heated, you should keep your glögg sufficiently mild. Glögg tastes better when it’s a little too mild than it does if it’s too strong, when it is likely to go down with a grimace.

4. Red wine glögg guarantees richness

Glögg is at its best when rich – it should be made from red wine, also the non-alcoholic glögg gives out its best when prepared from non-alcoholic red wine. 

5. Garnish your glögg with whole almonds and spices

Crushed and sliced almonds can easily make glögg look untidy and their texture is not as pleasant as that of whole almonds. Cinnamon sticks, star anise and cloves make for lovely decorations. They add a fresh and attractive note to glögg and spice up its flavour.

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