We’re mad about Meyer’s white gløgg, which isn’t as heavy as a traditional red wine gløgg, but it still gives you pink cheeks and a beatific smile on your lips.
This recipe makes 6-8 glasses – so you can level up or down depending on how thirsty your guests are.
Meyer’s white gløgg with fruit brandy
5 dl good quality apple juice
3 dl water
2 dl concentrated elderflower cordial
Juice of half a lemon
2 tbsp cane sugar
1 star anise
3 whole black peppercorns
1 whole cardamom pod
1 slice ginger, approx. ½ cm
½-1 dl pear or apple brandy
30 g golden raisins
Put all of the ingredients (except brandy, raisins and pear) in a saucepan and bring to a boil.
Take the saucepan off the hob and allow the gløgg to steep for just under 1 hour so the spices have time to infuse.
Strain out the spices and gently reheat the gløgg. Add ginger and perhaps extra lemon juice to taste. It’s a good idea to grate the ginger and press it between two spoons to extract the juice.
Take the gløgg off the hob and add brandy. Important: Do not boil the gløgg after adding the brandy.
Cut the pear into small cubes and distribute them in glasses with the raisins before pouring over the hot gløgg. As we say in Denmark, “Skål!”