White Juleglogg

Ingredients for White Juleglogg

Instructions for White Juleglogg

To prepare the White Juleglogg recipe, please follow these instructions:

Put the following in a small saucepan: Komquats cut into slices. Must be demolished by the whole Ciron. Juice of whole lemon.
The gingerbread piece either whole or grated on raw rice (you need about ½ teaspoon).
Cinnamon sticks and Vanilla bars half lengthwise (also scrape the grains and put them in the pan). Sugar and water.
Bring the cake to the boil and simmer for half an hour.
You now have a white Gløggessens that will make the whole house smell beautiful and spicy by Christmas.
Say the esenssen through a sieve (or a cloth if you want it ready). Add Portvin, White wine and Saps or Vodka (the men on the latter you can even adjust) and warm up while stirring. Remember, Gløgg must never boil! Server in glass, so you can enjoy the golden color. Decorate with a few Komquats cut into thin slices, a calf vanilla bar and possibly with a few lemon slices. Bowl!

tips:
Instead of Komquats, you can use squeezes or mandarins to peel them and cut the boats in half