Copycat Hotel d’Angleterre white gløgg

Copycat Hotel d’Angleterre white gløgg

I’ve got a very special treat for you today: remember a while back, when I went to try what has to be the most exclusive, fancy gløgg in all of Copenhagen at Hotel d’Angleterre (find the post here)? I loved their white gløgg with dried apricots, and I’ve been wanting to recreate it at home. Well – here it is!

Copycat Hotel d'Angleterre White Gløgg recipe

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This gløgg isn’t just any old gløgg you’ll get at the Christmas market. It’s strong, it’s sweet, it’s fruity, and I like to think it’s a bit sophisticated, too. And this recipe will definitely cost you less than the 135kr per glass that Hotel d’Angleterre charges!

Of course, the wine you use as a base is quite important. For this gløgg, I chose a dry, fruity white wine, Domaine de la Baume (you can find it at SuperBrugsen). It has notes of apricots, which goes perfectly with the dried apricots, and a bit of peppery spice to complement the Christmas spices.

Copycat Hotel d'Angleterre White Gløgg recipe

Copycat Hotel d’Angleterre White Gløgg

1 bottle dry, fruity white wine (I like this one)

1.5 cups (375ml) æblemost (cloudy apple juice)

0.25 cup (60ml) Grand Marnier

0.25 cup (60ml) cognac (I used Hennessy Fine de Cognac)

2 tbsp honey

10 dried apricots (ca. 85g)

0.5 tsp cinnamon

0.25 tsp cardamom

twist of orange peel

Cut the dried apricots into small pieces and add to a large pot. Add the apple juice, Grand Marnier, cognac, and honey. With a peeler, cut a piece of peel from a large, untreated orange and add to the mix. Add cinnamon and cardamom and bring to a boil, stirring to combine. Put on the lid and let simmer on low heat for 15 minutes. Before serving, add the white wine and heat the mix up, but don’t let it boil. Serve hot, and add some apricots to each glass. If you’d like, you can also add chopped almonds, but I prefer mine without.

Copycat Hotel d'Angleterre White Gløgg recipe

Copycat Hotel d'Angleterre White Gløgg recipe

Do you have a favorite gløgg recipe? Share in the comments below! Advent Calendar 2016

This recipe is part of the Lexiophiles International Recipe Advent Calendar 2016.

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