DANSK Magazine

Rocking around the Christmas tree

Yesterday, we opened the doors to DANSK and GrenaaBuchard HQ for our annual Christmas event – aka the annual excuse to eat ridiculous amounts of sugar. Cue the Summerbird flødeboller (the Danish version of oversized teacakes only, like, way better) and chocolate-coated almonds. Our guests also enjoyed a very boozy White Glögg (that’s Nordic speak for mulled wine) courtesy of the lovely Lærke – our in-house Nigella. By 7pm, the Glögg was gone and the Möet came out, and a very jolly time was had by all.

And because sharing is caring, Lærke has agreed to disclose her secret Glögg recipe – which, she says, is not an exact science. So go ahead and go crazy with those raisins, kids.

Click here for the recipe and pictures from the event…

White Glögg: 
(3,5 liters)
3 l. white wine
3 dl. white rum
1 dl. Cointreau
3 oranges
2 cinnamon sticks
2 vanilla sticks
500g sugar
Golden raisins
Almond splinters

Cut the oranges into chunks. For the best result, let all the ingredients (except for the almonds and raisins) simmer for two hours. Add the raisins and almonds half an hour before serving. Bottoms up!

Images courtesy of GrenaaBuchard