Traditional Swedish Glogg

15 m
20 m
Ready in:
35 m
A winter beverage that will warm up both your body and your heart!
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Servings: 60
Port wine
5 (750 ml.) bottles
100 proof bourbon whiskey
1 (750 ml.) bottle
White rum
1 (750 ml.) bottle
Whole cardamom pods
3, cracked
Cinnamon stick
1, small
Whole cloves
Strip of orange peel
1 (3 inch)
1 (8-inch) square
White sugar
¾ cup
Dark raisins
1 (15 oz.) package
Blanched slivered almonds
1 (6 oz.) package
  1. Note: save the bottles and caps to store the leftover glogg.
  2. Prepare a large stockpot with a lid, pour the port wine in it, and heat it until just below the simmering point.
  3. Add bourbon whiskey and white rum, and bring the mixture to just below simmering point.
  4. Meanwhile, place the next four ingredients (from cardamom to orange peel) on the cheesecloth. Gather the edges together and tie with a kitchen twine.
  5. When the mixture is hot yet not boiling, light it carefully using a long-handled match.
  6. With a heatproof cooking mitt on, pour the sugar into the flames and let it burn for 1 minute.
  7. Put the lid on the pot to put out the blaze and turn off the heat.
  8. 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.
  9. Strain the cooled glogg reserving raisins and almonds.
  10. Pour the glogg in the bottles, recap them, and store upright in a cool dark place for up to 1 year.
  11. Keep the raisins and almonds in the fridge in a covered bowl for up to 1 year.
  12. 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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