The Professors Glogg Food
THE PROFESSOR'S GLOGG
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
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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