And that festive wine. And that festive beer. And that festive…

Just keeps flowing.

Drink. That’s what we’ll discuss, today.

Mull, Of…

Mulled wine – several variations of which occur, in Europe – is wine (usually red) mixed with spices, and typically served warm. It is a traditional drink for winter, especially at Christmas and Halloween.

Glogg, glogg, glogg

Gluhwein is the traditional beverage drunk during the Christmas holidays in German-speaking countries, and the Alsace region of France. It is usually made from red wine, heated and spiced with cinnamon sticks, vanilla pods, cloves, citrus (orange, lemon etc.), and sugar. Fruit wines, like blueberry or cherry wine are occasionally used instead of grape wine, in Germany.

Gluhwein is drunk as is, or “mit Schuss” – with a shot of rum, or some other liqueur.

The French vin chaud (“warm wine”) usually consists of cheap red wine mixed with sugar, and flavored with cinnamon and lemon.

Bulgaria’s greyano vino (“heated wine”) consists of red wine, honey, and peppercorn. Occasionally, apples, lemon, or oranges can be added.

In Croatia, Montenegro, Slovenia, and Serbia kuhano vino or kuvano vino (“cooked wine”) is made from red wine and various combinations of nutmeg, cloves, cinnamon, sugar, and orange zest (flavoring orange peel). It is often served with slices of fresh orange or lemon.

Glogg is the term used for mulled wine in Sweden, Iceland, Norway, and Denmark. Its classic ingredients include red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves, and bitter orange. Stronger spirits like vodka, akvavit, or brandy may be added.

Throughout Scandinavia, glogg spice extract and ready-made mixed spices can be bought, in grocery stores. In Sweden, ready-made wine glogg (It has to be boiled for at least an hour, if made from scratch) is also sold in shops, ready to heat and serve.

Non-alcoholic glogg can be bought ready-made, or prepared fresh, using fruit juices instead of wine.

Mulled wines are often served with sweets, such as raisins and ginger bread.

Wine, Not

Mulled Cider

Similar in flavor to some variants of mulled wine, is mulled cider. Here’s how you can make some:

Ingredients:
* 2 quarts of (apple) cider
* 6 cups of cranberry juice
* Quarter cup of brown sugar
* 4 cinnamon sticks
* One and a half teaspoons of whole cloves
* 1 lemon, thinly sliced

Directions:
In a large pot, mix the cider, cranberry juice, brown sugar, cinnamon sticks, cloves, and lemon slices.
Heat, and bring to a boil
Reduce the heat, and simmer for 15 to 20 minutes.
Remove the cinnamon residue, cloves, and lemon slices with a spoon.
Serve hot.

Sweet!

Rich and / or creamy dessert drinks are typical of the British heritage.

In England, posset was a hot drink in which the white and yolk of eggs were whipped with ale (beer), cider, or wine.

Syllabub is a classic dish of whipped cream, flavored with wine.

In the U.S., Americans adapted English recipes to produce a variety of milk-based drinks combining rum, brandy, or whiskey with cream.

The first written reference to eggnog was an account of a February 1796 breakfast, at the CIty Tavern in Philadelphia, Pennsylvania. As of 1839, American cookbooks featured recipes for cold eggnogs of cream, sugar, and eggs mixed with brandy, bourbon, or sherry, and sprinkled with nutmeg.

Here’s One, For You

Ingredients:
* 4 egg yolks
* 1 can of sweetened condensed milk
* 1 tablespoon of white sugar
* 1 teaspoon of vanilla extract
* Four and a half cups of (fresh) milk
* 4 egg whites
* 1 fluid ounce of rum
* One quarter teaspoon of nutmeg

Directions:
In a large mixing bowl, beat the egg yolks until they are thick and light.
Gradually stir in the condensed milk, sugar, vanilla, and milk.
Beat the egg whites until they are stiff, then add them to the milk mixture.
Stir the rum into the mixture, and garnish with nutmeg.

And, that’s your eggnog.

For The Starbucks Crowd…

We have an eggnog latte.

Ingredients:
* One third of a cup of milk
* Two thirds of a cup of eggnog
* 1 shot of brewed espresso
* 1 pinch of ground nutmeg

Directions:
Pour the milk and eggnog into a heating jug, and heat it to between 145 degrees Fahrenheit and 165 degrees F (65 to 70 degrees C).
Add the shot of espresso to an empty mug.
Pour the steamed milk and eggnog in, using a spoon to hold back the foam.
Spoon the foam over the top.
Sprinkle nutmeg on top of the foam.

And try not to breathe too hard on your supervisor, should he / she stand over you, while you’re drinking it.

Cheers!

Don’t drink anything I wouldn’t drink. Which leaves your options pretty much wide open.

Peace.

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