The plan is to try out as many festive toddies as we can in the run up to Christmas so that you, dear reader(s), will have a selection of Yuletide tipples to choose from come the big day. With only 12 drinking days to Christmas we realise we have set ourselves a daunting task, but hey, that’s the sort of selfless devotion to duty you’ve come to expect from us here at Yumblog. Bottoms up!

Preparation time: 1 minute
Cooking time: 5 minutes plus 15 minutes infusion time
Skill level: If you can manage to open a bottle of wine, you can make glogg


  • 1 bottle of sub £5.00 red plonk – 750ml
  • 6 cloves
  • fresh ginger – sliced – 70g
  • 10 cardamon pods – halved
  • caster sugar – 85g
  • dried apple slices* – handful
  • 2 cinnamon sticks (very much optional at Yumblog Cottage)
  • brandy – 40ml
  • plus some flaked almonds and raisins to serve

Pour the wine into a saucepan and add all the other ingredients (apart from the brandy).

Heat and simmer gently for 5 minutes.

Turn off the heat, cover and allow to infuse for 15 minutes.

Add the brandy and serve with a few flaked almonds and raisins in the glass

Verdict: An excellent (and more potent) alternative to mulled wine. Ours didn’t taste much of cardamon, but that could have been because our pods were bought sometime in the last millennium.

Food: We had ours as a precursor to Raclette.

Entertainment: An accidental second viewing of ‘Surrogates’ on DVD. We spent the first hour trying to decide whether it’s familiarity was due to a previous viewing or the cliché-ridden storyline. Turned out to be both.

* Completely optional – we happened to have recently bought an unexpectedly expensive packet of the stuff at a Berlin Christmas market and wanted to use some before it got as old and stale as the cardamon pods. That said, once re-hydrated in booze, these apple slices made a very agreeable nibble.

Unpleasant food photograph of the week: ‘Snowflake Cake (with pubic hair decoration)’, GoodFood, 101 Christmas Dishes.


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