On the EIGHTH day of Christmas The Spice Trader gave to me:
MULLING SPICE for MULLED WINEAlso known as glühwein, vino caliente, glögg, vin brulé, bisschopswijn, vin chaud, candola, vinho quente.
In Scandinavia, various recipes for hot wine are popular (combining wine, spices, syrups, fruit juices – and sometimes a splash of spirit.): they recall the spiceD liquor consumed by messengers and postmen who travelled on horseback or skis in cold weather.
Mulled Wine Or Apple Cider can be a wonderful addition to any occasion during the cold days.
The following recipe is for 1 bottle of wine (750 ml) or apple juice/cider
2 Tbsp of Mulling spice
½ cup of sugar
½ cup dark rum (for mulled wine only)
1 bottle of red wine (or same amount of unsweetened apple cider)
Combine the wine/apple cider, sugar, and mulling spices in a pot. Slowly heat through (do not boil!) for around 10 minutes. Remove from the heat. Add the rum (optional).
A recipe for traditional, Norwegian pepperkaker to enjoy with your warm drink.
- 400g (2 cups) sugar
- 200g (3/4 cup plus 2 tablespoons) butter
- 80ml (1/3 cup) light syrup (*see notes below)
- 160ml dl (2/3 cup) heavy cream
- 1 tablespoon cognac (optional)
- 4 teaspoons ginger
- 4 teaspoons cinnamon
- 2 teaspoons black pepper
- 4 teaspoons cloves, crushed *
- 1 tablespoon baking soda
- 750-850g (6 -7 cups) flour
In a large saucepan, add the sugar, butter and syrup. Stir together and heat until melted. Set aside to cool.
Once the mixture has cooled down a bit, stir in the heavy cream and cognac, if using. Add the spices, baking soda and a little flour at a time to the mixture. Check the dough just before you have added 750g/6 cups flour. You want a smooth and relatively firm dough, so you may not use all of the flour.
Take the dough out of the pan, cover with plastic and place in the refrigerator for at least a couple of hours, preferably overnight.
Remove the dough from the refrigerator. Allow the dough to stand at room temperature for a little while before rolling out the dough.
Preheat the oven to 350°F.
On a lightly floured surface, roll out pieces of the dough to a thickness of about 0.5 cm (even slightly less) and cut into shapes as desired. Place on a prepared baking sheet.
Bake in the centre of the oven for about 10-12 minutes. You want the edges to brown a little and crisp up. Cool on a wire rack.
You can decorate the pepperkaker with icing or powdered sugar or anything else your heart desires. Store in cookie tins and enjoy!