
We built this gingerbread draft house from plans provided by HouMinn Practice on Hometta.
This glögg, untypically, is served cold.
1 bottle champagne or sparkling wine (dry or semi-dry)
1 cup apple or grape juice
3 tbsp sugar
1 tsp grated orange zest
1-inch chunk of fresh ginger
1 bay leaf
3 cardamom seed pods
1 star anise
Heat juice, sugar and spices. Let steep for an hour or two. Strain. Let cool. Pour a half bar measure of spiced juice in the bottom of champagne glasses, fill with champagne or sparkling wine. (You can adjust juice ratio to taste.) Garnish with a little bit of gold sprinkle or a seasonal flower.
1 quart blueberry juice
3 cinnamon sticks
1 chunk of fresh ginger
dash of vanilla essence
2 cardamom pods
1/2 cup of blackcurrant juice concentrate
1 cup water
Heat juices, water and spices, let steep for an hour or so. Strain. Reheat whenever you want to serve glögg. Garnish with dried blueberries.