Homemade glögg extract

You can easily make Rikke’s glögg in time for Christmas – it only needs to infuse for 14 days. And if you prefer a stronger extract, just let it sit a little longer.

Rikke first came across the recipe around the turn of the millennium in Pharmadanmark’s print magazine Pharma, which at the time was called Farmaceuten.

With the rise of online shopping, the recipe has become even easier. You can now order ingredients like dried orange peel online instead of spending hours drying it in the oven yourself.

Recipe

Ingredients (for 1 bottle of glögg extract):

• 2 chunks of dried ginger
• 6 cloves
• 2 whole cardamom pods
• 1 cinnamon stick
• 1 tsp dried orange peel
• 100 ml vodka

Method:

• Place all the spices in a clean, sterilised bottle with a tight-fitting lid.
• Pour vodka over the spices until fully covered.
• Close the bottle and shake gently.
• Let the mixture infuse for at least 14 days.
• Strain when ready to use and add a few spoonfuls to your warm glögg, to taste.

This recipe fits one bottle of wine. If you want enough for the whole Christmas season – or for hostess gifts – simply scale it up and bring out the big pot.

Rikke serves glögg and æbleskiver every year on the Thursday before Christmas Eve at a gathering with friends she only sees that one time of year. It’s a fixed tradition – and the glögg is always on the menu.