The Professors Glogg Food

THE PROFESSOR'S GLOGG

The Professor's Glogg image

Make and share this The Professor's Glogg recipe from Food.com.

Provided by CJAY8248

Categories Punch Beverage

Time 13h30m

Yield 4 1/2 quarts, 20-25 serving(s)

Number Of Ingredients 13

Ingredients

2 quarts dry red wine
2 quarts muscatel
1 pint sweet vermouth
2 tablespoons Angostura bitters
2 cups raisins
peelings of 1 orange
12 whole cardamoms, bruised in a mortar with a pestle (or crushed with a rolling pin after covering with a towel)
10 whole cloves
1 piece about 2 inches fresh ginger
1 stick cinnamon
1 1/2 cups aquavit
1 1/2 cups sugar
2 cups whole almonds, blanched and peeled

Steps:

In a 6-8 quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and slightly crushed cardamoms, whole cloves, ginger and cinnamon.
Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and the sugar.
Stir well and bring it to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve the hot "Glogg" in mugs.
In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.

Nutrition Facts : Calories 265.1, Fat 7.3, SaturatedFat 0.6, Sodium 5.5, Carbohydrate 31.8, Fiber 2.2, Sugar 24.9, Protein 3.5

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