Gluhwein is an aromatic and delicious drink. It is perfect when it is prepared on the basis of dry wines, whether white or red. Beverages prepared from cognac or tea are the classic companions of grog.
Gluhwein should be hot, but should not be allowed to boil, so heat it over low heat. Serve in a ceramic or porcelain container.
Norwegian gluhwein is aromatic and delicious.
Everything is placed into a pot and boiled on low heat until the sugar dissolves. Allow another 10 minutes on the stove, so the spices release their aroma. Serve hot.
Swedish gluhwein differs slightly from the Norwegian one.
In a suitable container, pour the wine in and put on low heat until it begins to boil. Remove from heat and add all the ingredients to it. Leave for about 10 minutes, strain and serve.
Grog is perfect for the cold months. It is made with hot water or tea. An interesting recipe is that of the ancient Irish grog, where the tea is replaced with wine.
Products for 6 servings: 3 1/5 cups red wine, 8 allspice grains, 1 orange, 1 lemon, 5 cloves, 1 1/5 cups sugar, 2 cups rum.
Put everything in a pot and add the allspice, chopped orange and lemon. The mixture is heated on the stove over low heat and topped with the rum and sugar.
Once the sugar has melted, the grog is ready. Serve in heat resistant glasses.
Dutch grog is made with tea instead of water. Ingredients for 6 servings: 4/5 cup of cognac, 2/3 cup sugar, 6 grains allspice, juice of 1 lemon, 1 2/3 cups of hot water, a quarter teaspoon of ground coffee.
In a suitable container, pour the cognac, sugar, allspice, and lemon juice. Put it on the stove and heat it while constantly stirring until the sugar melts.
Then add water, stir well and pour into glasses. Before serving - sprinkle lightly with the ground coffee.