For The Love Of Port

Thomas, how long should the Essence cook?

i assume "snaps" is Schnapps in America? is there a particular flavor to use?

Thomas V wrote:A few friendly pointers.

The original wording is Glögg which is a Swedish word (In Danish Gløgg and Glühwein in German)

I can't get enough Glühwein!!! Here's a picture of Gluhwein simmering right before Christmas in Biel, CH. I think it was 4 CHF a glass.

Scheiny S wrote:Thomas, how long should the Essence cook?

i assume "snaps" is Schnapps in America? is there a particular flavor to use?

Cook it until you feel the essence has been infused with all the aromas. Around 20-40 minutes. Just make sure it never goes to a boil.

Yes snaps in Danish is schnapps in English. We have a large tradition for those in Denmark and most use a spiced one for example with cumen. But chose a flavour you like... that goes well with the others ingredients.

Are you going to make some while it is still winter?

Have fun.

schnapps spiced with cumin sounds fantastic [i love cumin!] but is nothing i've ever heard of hear. i've passed the recipe along to my friend, i'll tell him the timing and this bit, too. i don't know if he'll make cumin schnapps but i won't be surprised if he does. thanks! we'll probably make it sometime next month.

The cumin sounds odd, but I would love to try since I fancy mulled wine... I can see a little tamarind or black pepper...