My first attempt at making glögg was in 2009, when I came across a great recepy online. All credit goes to Eva i Höga at the odla discussion forum, who posted the recepy right HERE.
For those of you not familiar with Swedish, let me translate the recepy into english:
5 liters of 'svagdricka' (comment below!)
5 raw potatoes, sliced
1 package of yeast (wine yeast or baking yeast)
1 package of carnations
1 package of cardamom seeds
ca 5cm of ginger, peeled and in small pieces
1 cinnamon stick
250-500 grams of raisins
2,5 kg of sugar
About the 'svagdricka': it is a traditional Swedish low-alcoholic malt beverage, translated as 'low alcoholic beer' but... well... it really doesn't taste like beer so I find that translation rather bad.All ingredients are mixed in a bucket, covered by a lid or some plastic foil and stored for 3-6 weeks (at least!). The finished glögg is then bottled, and though it needs no further time it will just get better if you store it!
And yes, it is alcoholic. I haven't been able to measure the percentage but I can tell you this much: you don't really realize just how much alcohol is in it until you're already getting drunk! :D
We've made glögg this way for two years now, getting it finished just before Christmas. Though the second batch tasted a bit different, as I accidentally added a whole package of aniseeds... Ooops! So the glögg of 2010 tastes a bit of lickerish, though it is still surprisingly good!
Here you see two bottles of glögg, one from 2009 and one from 2010. Soooo tasty!