Nordic apple glogg | White glogg recipe (non-alcoholic)
Apple glogg, a white Nordic glogg, is made with apple juice or apple cider and warming spices. It is softer than the red glogg made with berry juices and additional red wine or port wine. The apple glogg is a perfect excuse to cozy up and have a slow moment during the cold months.
Why you’ll love this recipe
- This is a simple recipe with just a pot, juice, and spices.
- Apple glogg has a perfectly softer flavor than regular red alternatives.
- You can increase or decrease the portions of the recipe depending on your needs. All my glogg recipes do about 1 liter so you can store it in the fridge and heat up what you need easily.
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Insider: A peak into Nordic living
Glogg is a Scandinavian, or better to say Nordic hot drink that we most commonly associate with Christmas time. The high season for Glogg in Nordic countries is definitely in the winter season. It is a hot drink with warm seasoning, traditionally made from blackcurrant juice with Christmas spices and some alcohol like red wine or port wine that is added after infusing the spices into the juice.
The name of the glogg drink varies depending on the country: Danish and Norwegian gløgg, Swedish glögg, and Finnish glögi are all quite similar. Glogg has similarities with the German version of mulled wine called Glühwein.
For a Nordic the idea of cold months without a glass or two (or twenty-five!) of glögi is unbearable. The warming spices and the cozy feeling are just something heartwarmingly amazing. The darkness is nothing if you have hands around the warming glogg mug.
Ingredients you need for apple glögg
- Apple juice, freshly juiced and unfiltered is best if you have it. It can be substituted half or entirely with non-alcoholic apple cider. You can also add 1-2 dl of dry white wine
- Honey, I have used runny honey, but honey in other forms will do just fine too. Can be substituted with cane sugar or brown sugar, but it will change the flavor profile slightly.
- Fennel seeds, if you prefer you can substitute with anise seeds
- Cardamom
- Bitter orange peel powder
- Apple slices, optional, for decoration
You can find the exact measurements on the recipe card.
Tools you may need
- Tools you may need
- Large pot, preferably stainless steel
- Ladle
- Strainer
- Glogg glasses
How to make Nordic apple glogg
Step one: Measuring and cooking
Pour apple juice into the pot and add honey and seasoning. Put the pot on the stove to medium-low heat. Let simmer on a low heat for 15-30 minutes.
Step two: Steeping
Turn off the heat and let the apple glogg and seasonings infuse.
Step three: Straining
Strain off the fennel seeds and cardamoms, and heat up again to serve or bottle airtightly to store.
Serving the Nordic apple glogg
Serve the Nordic apple glogg from glogg glasses with some freshly cut apple slices or orange slices or traditionally with raisins and almonds.
Storage
The homemade apple glogg made from apple juice or nonalcoholic apple cider can be stored in the fridge for up to 2 weeks or frozen in a freeze-resistant bottle in the freezer to the next glogg season.
How to tweak this recipe
- Add some orange juice to the pot and decorate the glogg glasses with fresh orange slices.
- Add a few slices of fresh ginger to the pot.
- Swap cardamom into couple of cinnamon sticks
- If you want to booze up the glogg add some apple cider, calvados, or white wine after heating the glogg base.
Little Helper
The apple glogg recipe is good for a tiny chef to practice measuring and pouring. The pot is vast so pouring in the apple juice from a bottle is relatively easy. Depending on the age of your child dispensing glogg into the glogg glasses with a ladle is a perfect way to practice coordination. Just make sure the glogg is not too hot to serve and prepare yourself with a cloth for any spills.
What are your favorite glogg seasonings?
Do you enjoy the traditional take with the red glogg with cinnamon and Christmas spices or more friends with white glogg? Let me know in the comments your ultimate favorites!
You can find the recipe card below!
Short on time?
Pin it for later!
Nordic Apple Glogg (Non-alcoholic white glogg)
Apple glogg a white Nordic glogg is made with apple juice or apple cider and warming spices. The apple glogg is a perfect excuse to cozy up and have a slow moment during the cold months.
Ingredients
- 1 litre apple juice
- 3 tbsp honey
- 2 tsp bitter orange peel powder
- 1 tsp fennel seeds
- 0.5 tsp cardamom seeds
Instructions
- Step one: Measuring and cooking
Pour apple juice into the pot and add honey and seasoning. Put the pot on the stove to medium-low heat. Let simmer on a low heat for 15-30 minutes. - Step two: Steeping
Turn off the heat and let the apple glogg and seasonings infuse for half an hour. - Step three: Straining
Strain off the fennel seeds and heat up again to serve or bottle to store.
Serving
Serve the Nordic apple glogg from glogg glasses with some freshly cut apple slices or orange slices or traditionally with raisins and almonds.
Storage
The homemade apple glogg made from apple juice or nonalcoholic apple cider can be stored in the fridge for up to 2 weeks or frozen in a freeze-resistant bottle in the freezer to the next glogg season.
Notes
- Check the header "How to tweak this recipe" in this post to find out more ways to adjust the recipe to your liking.
- Look for the "Ingredients you need for the apple glogg" header for any advice on substitutions.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 115Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 29gFiber: 1gSugar: 25gProtein: 0g
These calculations are generated automatically by Nutritionix based on the ingredients shown in the recipe. The nutrition information is an estimation and may include errors. All nutritional information presented and written within this site (blueteatile.com) is intended for informational purposes only. The writer is not a certified nutritionist or registered dietitian and any nutritional information should be used as a general guideline only.
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