I am a sucker for frozen confections. So why not linger on the topic for a bit, right!? So "glogg thoughts" brought me to this: a photo I found on Simon's Tavern's Yelp page. I sat just an arm's stretch away from this very own frozen glogg machine. Strangely, googling "frozen glogg" got me pretty directly to said page. Apparently they have cornered the market on this concept. But man, I wish it would catch on in my neighborhood! But let me go back a bit and talk about what glogg is.
Glogg is a common term for mulled wine in Nordic countries. Until now, I've thought of it as a Swedish thing, given that I first heard of it in a bar in a Swedish neighborhood. But it is common in such chilly locales as Finland, Norway, Denmark, and Iceland. It usually is made with red wine and spices. In fact here is a recipe I make around the holidays. It is a modified version of one my friend Jess sent me. I had to search my email to find it, hence the words "mulled wine" have been highlighted:
The flavor of the mulled wine deteriorates if it is simmered for longer than 1 hour. It is best served immediately after mulling but will keep fairly hot off heat, covered, for about 30 minutes. Leftover mulled wine can be reheated in the microwave or in a saucepan on the stovetop.
1 vanilla bean, split in two
10 cardamom pods
1 tsp grated nutmeg
| 3 | cinnamon sticks (3 inches each) |
| 10 | whole cloves |
| 1 | teaspoon allspice berries (about 25) |
| 2 | bottles red wine , medium- or full-bodied |
| 4 | strips orange zest removed with vegetable peeler, each strip about 2 inches long by 1/2 inch wide, cleaned of any white pith |
| 1/2 | cup granulated sugar |
