Di: Patrizia Rennis
Rompere le stecche di cannella e schiacciare i grani di cardamomo.
Unire il vino, il rum, lo zucchero, lo zenzero, la buccia d’arancia e tutte le spezie in una pentola. Portare la pentola su fuoco basso quindi sfiorare l’ebollizione. Scaldare per ca. 30 minuti. Spegnere il fuoco e lasciare riposare 10 minuti.
Filtrare il glögg e servirlo caldo distribuendo uvette e mandorle in ogni tazza.
Il Glögg è il vin brulé del Nord Europa, agli scandinavi piace correggerlo con il liquore ma è possibile ometterlo.
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