As many friends and family approach the end of the year with subzero nights and canceled flights, a stay-at-home New Year’s Eve sounds welcoming. Whether you’re keeping it intimate or filling the house with friends, the hot spiced wine recipe in my latest Twice as Tasty column can be casual enough for a cozy fireside chat or tasty enough for a countdown party.
Various cultures have twists on the basic idea of hot red wine in a mug. Some are simply warmed with spices, others are sweetened or boosted with stronger alcohol, and some have it all. My favorite version, the Norwegian-Style Gløgg I share in this week’s Flathead Beacon, falls into the third category, with the bonus of vodka-spiked raisins and crunchy almonds in the bottom of each cup. Fortifying the wine with spice-infused vodka and adding a bit of sugar makes it adaptable to all sorts of reds, including cheaper bottles or ones opened but then forgotten.
Learn to make Norwegian-Style Gløgg