A sample set of products. Of course, the proportions can vary depending on your preferences.

According to the legend (see below) and numerous recipes gliga, herbal decoction should be prepared in advance, so that pot has rested, gave a good color and flavor. Brewing them need at least an hour before the preparation of the drink. Fill pot with boiling water (0.5 l 6-7 tablespoons of the dry herbal mixture), add a few thin slices of ginger, put on slow fire, bring to a boil and set aside. Cover with a lid and prior to mixing with the wine strain.

All the spices divided into 2 parts - one adult drink and one for children. Of gauze folded in 2 layers, cut out 2 small square (10x10 cm) and put them in our spices (cinnamon stick to break, and nutmeg grate a small portion on the tip of a knife).

Squares to tie the knot. These bags we drop in heated drinks.

For the preparation of alcohol glega in a saucepan pour the wine, a glass of vodka and cognac, which is connected to the filtered herbal extract and throw the bag with spices. Mix, put on fire bring to 90 degrees (do not allow to boil!). Then diminish the fire to a smoldering state gleg and leave for 40 minutes to languish.

At the end before serving add the honey and desire, and sugar to taste.

For the preparation of baby pega do the same thing with juice. Throw the knot with spices, bring to a boil, but not boil. Me turn the heat and simmering for a long time that the drink has absorbed the flavors.

To hot hlegu usually served with raisins and almonds or peanuts.

To decorate the table I used a candle holder out of ice as a symbol of Norwegian Christmas cold and warmth. It can be frozen jewelry, berries rose hips, cranberries, pinecones, sprigs of pine needles, candy. [color=brown]merry Christmas![/color] [color=brown]Gledelig Jul![/color]