Mulled Mead and Mulled Wine... MULLED, say what?

[alshainofthenorth]

--- In HPFGU-OTChatter at yahoogroups.com, GulPlum <hp at p...> wrote:
> At 00:11 24/11/03 , Steve wrote:
> 
> >Anybody here ever had a Mulled beverage, and would you care to
> >enlighten us with your opinion?
> 
> !?!? Christmas isn't Christmas without mulled wine! I'm really quite 
> surprised that a native English speaker is unfamiliar with the term
(though 
> perhaps I shouldn't be)...
> 
> Asking (middle-class and higher?) British adults whether they've tried 
> mulled wine is akin to ... well, asking North Americans if they've ever 
> tried Maple syrup... (although until fairly recently, the number of
Brits 
> who'd tried maple syrup would have been very small).
> 
> Whilst the British Isles aren't exactly a centre of viniculture,
mulling 
> wine (or, indeed, mead) is an integral part of our culture. Then again, 
> there are those who might say that British wines can only be made
palatable 
> by mulling them... :-)
> 
> As to my own opinion of what it's like, even the pre-packed spice
mixtures 
> sold in supermarkets do a splendid job (although I prefer to make up
my own 
> mixture, very heavy on cloves, a taste I adore - though not everyone 
> agrees, which is fine by me as I'm left with more tipple).

There are LOADS of variations in the countries of Northern Europe (it
gets damn cold here). It seems every cooking show and ladies' magazine
produces different recipes during Advent. 

The easiest procedure of all is to buy factory-made "glögg" either
made from wine (in some cases fortified with spirits) or fruit juice
(grape and blackcurrant, usually -- there's even a white version with
apple and white grape these days) and spices. You'd make a "uni
student version" by using the non-alcoholic, ready-made stuff and then
spiking it with vodka (excellent excuse to drink vodka by referring to
Ancient Traditions) and I used to have a recipe that used "Christmas
flavour" black tea as a base. 

The mulling spices are OK, but I'd cut out the star anise (makes
everything taste like cough syrup.) Boil them in a little water for a
few minutes and then add the infusion to the wine, maybe a little
sugar if the wine's very dry. Heat, but don't let it boil.
 
Are Finns and Scandinavians the only ones in the world who add whole
almonds and raisins to their glasses?

Alshain (no Christmas feelings yet)