A winter beverage that will warm up both your body and your heart!
5 (750 ml.) bottles
100 proof bourbon whiskey
1 (750 ml.) bottle
1 (750 ml.) bottle
Whole cardamom pods
Strip of orange peel
1 (3 inch)
1 (8-inch) square
1 (15 oz.) package
Blanched slivered almonds
1 (6 oz.) package
- Note: save the bottles and caps to store the leftover glogg.
- Prepare a large stockpot with a lid, pour the port wine in it, and heat it until just below the simmering point.
- Add bourbon whiskey and white rum, and bring the mixture to just below simmering point.
- Meanwhile, place the next four ingredients (from cardamom to orange peel) on the cheesecloth. Gather the edges together and tie with a kitchen twine.
- When the mixture is hot yet not boiling, light it carefully using a long-handled match.
- With a heatproof cooking mitt on, pour the sugar into the flames and let it burn for 1 minute.
- Put the lid on the pot to put out the blaze and turn off the heat.
- Let the mixture cool down for about 10 minutes and add the spices from the cheesecloth, raisins, and almonds. Let the mixture cool to room temperature, for about 1 hour.
- Strain the cooled glogg reserving raisins and almonds.
- Pour the glogg in the bottles, recap them, and store upright in a cool dark place for up to 1 year.
- Keep the raisins and almonds in the fridge in a covered bowl for up to 1 year.
- To serve the glogg, pour it into a saucepan and warm it over a low-medium heat for about 5 minutes, until hot but not simmering. Ladle 3 oz. of warmed glogg into a coffee cup or a glogg mug and garnish with a few almonds and raisins.
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