Gluhwein

Start with a non-oaked, decent red. A certain fruity sweetness is not amiss. In it, let steep lemon zest, cinnamom,and cloves, for about an hour or so. Strain, heat (do not boil), add sugar to taste. Serve with a ski lodge around it.

Cheers

Nils GUstaf

If the weather is especially severe, here are two very old US hot drinks of a little higher octane number.

Glogg: For each serving, place 1 dessert spoon of sugar, 2 cloves, small cinnamon stick, 4 unsalted almonds and one spoonful of raisins in a silver bowl with 2 ounces of Brandy. Ignite and stir until flame dies. Stir in 1 ounce of Sherry and serve in cups.

Hot Buttered Rum: Scald a mug or Old Fashioned glass. Put in 1 teaspoon of maple sugar, 1 slice of lemon studded with 6 cloves, 1 stick of cinnamon and a pinch of nutmeg. Pour in 2 ounces of gold label Rum, fill with boiling water and drop in a generous gob of unsalted butter. Carefully float a flaming tablespoon of Rum on top. If you can not find maple sugar, a medium or golden brown sugar will work fairly well.

The above directions come from The American Drink Book published in

1953. Some of the drinks in the taverns in the very early US had colorful names such as: Rattle-Skull, Mimbo, Coo-Woo, Manathan, Rumbullion, Tiff, One Yard of Flannel, Kill-Divil, Whistle-belly Vengeance.

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You want a Dutch recipe:

You take 2 bottles of simpel red wine No need for an expensive one, just simpel red wine. I normaly take a simple Cotes du Rhone or a Roussillon.

For 1,5 liter (2 bottles), you take 2 oranges and one lemon. If you want to have more wine, than you need more oranges etc.

If you think, one bottle is enough, leave the lemon. But because it drinks like limonade - there is hardly no alcohol in it anymore, and if it is cold outside, you drink more, you can take about 1 bottle a person.

You put into each orange/lemon, 10 cloves. You put them into the wine, put 2 or 3 cinnamon rods, quite a lot of sugar (taste it now and then) and some vanilla sugar. You put that on your cooker but as low as possible. You leave it there for hours (3 or 4) You have to heat it as slowly as possible so that the fruit can come into the wine and the cloves and cinnamon aswell.. Don't boil it Enjoy it!

succes

Jenny

------------------------------------------------- Bonum Vinum Laetificat Cor!!!!

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Hi Jenny, Thanks for the recipe! Dick R. in the USA