White glögg in the SousVide Supreme Demi
Preparation time
Cooking time
Total time
White mulled wine makes a nice change from red. This version is based on Swedish glögg and is sweet and spicy.
Recipe type: Drinks
Cuisine: Christmas, sous vide
Serves: 1 bottle
  • 1 bottle white wine
  • 3 strips of orange peel (peel an orange top to bottom with a potato peeler, avoiding the pith, and that's one strip.)
  • ⅓ - ½ cup sugar (about 70 - 80 grams)
  • 7 green cardamon pods
  • 1 large cinnamon stick
  • ⅔-1 vanilla pod
  • 4 cloves
  • 2 1x2 cm slices of fresh ginger
  1. Set SousVide Supreme to 70° C.
  2. Mix wine, sugar and spices in a glass container and cover (with plastic wrap, or a lid).
  3. Leave to warm for three hours.
  4. Stir, to ensure the sugar is fully dissolved, and taste. If the wine was really dry, you might need to add more sugar. The drink should be fragrant and fruity, not sour.
  5. Run through a filter (or jelly bag) to remove the spices.
  6. It's ready to serve immediately, but you can also cool it in a water bath, store in a bottle and refrigerate. to reheat, either carefully microwave, or warm on the stove. You want it hot, but not boiling. If you want, serve it in the traditional way with raisins and chopped almonds. (I like it on its own.)
  7. To add a bit more kick, add a tablespoon of vodka or Cointreau to the cup when serving.
Recipe by Edinburgh Foody at https://www.edinburghfoody.com/2014/12/12/seasonal-drinks-making-mulled-wine-with-the-sousvide-supreme-demi/