The Professors Glogg Recipes

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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

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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