CATEGORIES
Beverage

Glogg

Prep:
10 m
Cook:
1 h 35 m
Ready in:
1 h 45 m
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This recipe for Glögg creates the perfectly spiced, warming drink for serving at holiday parties!
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INGREDIENTS
Servings: 60
Port wine
5 25-oz bottles
100 proof bourbon whiskey
1 25-oz bottle
White rum
1 25-oz bottle
Cardamom pods, cracked 
3
Cinnamon stick 
1
Cloves 
4
Peel of ½ orange
White sugar
¾ cup
Raisins
1 15-oz package
Blanched almond slivers
1 6-oz package
Cheesecloth
1 8-in square
Long-handled matches
Large stockpot with a lid
DIRECTIONS
  1. Add all the wine into a large pot (keep the bottles!); heat but do not bring to boil. Just below the simmer point add bourbon and rum, return to heat and bring back to just about simmering state again.
  2. Meanwhile, spread the cheesecloth on the work surface. Place the spices and peel into the center and secure the ingredients inside by tying the cheesecloth with kitchen twine.
  3. Light the almost boiling mixture with a long match. Put on oven mitts and add sugar into the flaming pot. Let burn for a minute, then cover with the lid to put out the flames. Turn off the heat and let stand for 10 minutes under the lid.
  4. Place the cheesecloth with spices into the pot, add raisins and almond slivers. Let stand until cooled to room temperature.
  5. Strain the glogg when cooled, but reserve the almonds and raisins.
  6. Pour the glogg into the wine bottles, cap and keep in a cool dark place in the upright position up to a year. Almonds and raisins can also be kept in the fridge for up to a year.
  7. Before serving, warm up the glogg in a saucepan over medium-low heat (do not bring to simmer!) One serving of glogg equals 3 fl oz. Ladle the necessary amount into a coffee cup or a special mug, garnish with a teaspoon of raisins and almonds.
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