Festive Alcohol Free Glögg
Hello! It was in Washington D.C that I was first introduced to Glögg by a really good friend who became later my flatmate, and my sister from Sweden. It was a cold Winter night, we were having dinner, a delicious Karkandji and we had some alcohol free Glögg from Ikea with almonds and raisin. I have since been obsessed with it and longed to make one day my own version. I checked recipes at different places, including German Glühwein and its alcohol free equivalent, Kinderpunsch, French Vin Chaud and of course Scandinavian Glögg. This recipe is inspired by all of those places, with as usual, my very own Saharan modern-day nomad take on it. For example, to keep it added-sugar-free, I replaced sugar with dates, and have it alcohol-free, the wine and spirits with homemade grape juice and karkadé or hibiscus flowers, a very popular drink from my own country of Chad. It is also called Almardeb, hibiscus tea, roselle, sorrel or red sorrel.
Ingredients for about 1.5 L
2L of red grapes juice homemade (preferably) or storebought
1 glass water
1 tea spoon freshly grated ginger
2 cinnamon stick
10 g Karkadé
10g allspice (whole)
5g cloves (whole)
5g cardamom (whole)
Peel of one orange
Freshly squeezed juice of one orange
50g blanched almonds finely chopped
5 medjool dates, pitted and very finely chopped
1 handful raisins
The day before, pour the water in a pot, and bring it to boil with the karkadé, cinnamon, allspices, cloves and cardamom, and let it boil for 10 minutes. Turn off the heat, allow it to cool and rest at least 24 hours in the fridge.
If you would like to make your own grape juice like me, all I do is to throwing the grapes in my Vitamix with filtered some water, more or less depending on how thick you would like your juice to be. You could also of course, use a juicer as well.
The next day (or later), bring to boil the spicy karkadé, red grapes juice, orange juice and orange peel. Simmer for 30 minutes. Sieve and then add the raisins, dates and almonds. It is ready and the perfect drink to enjoy the last week before Christmas. It is also the perfect match with festive cookies (chesnut or gingerbread for example).