This adult beverage, which is a Swedish drink, mostly enjoyed at Christmastime, is served hot. It’s got fruits and nuts, spices, sugar and a boatload of booze. I remember my brother Rich scorching off his eyebrows when he lit a pot of this and my stepmother got very tipsy just from snacking on the raisins that were in the pot. So beware…this drink will “knock the socks” off ya!
Now this recipe is not the one my family made as they never wrote it down and sadly, they are gone.But a dear Norwegian friend of mine, Jeanne, shared this recipe with me many years ago.
Glogg
Ingredients
12 prunes
½ box of raisins
3 inch strip of an orange peel
4 whole cinnamon sticks
4 whole cardamom seeds, opened
12 almonds
6 cups water
2 cups sugar
Boil ingredients until tender, then add:
½ gallon port wine
½ gallon burgundy
Bring to a boil and then turn off heat and add:
1/5th 190 proof alcohol
1/5th brandy
Directions
- Put the first eight ingredients in a big kettle, bring to a boil and cook until the fruits and almonds are tender.
- Add the port and burgundy and bring back to a boil. Then turn off the fire.
- Add the proof alcohol and brandy
- Heat again just until hot..DO NOT BOIL
- Turn off the heat
- With the lid nearby, carefully touch a match to the mixture and let burn off for 60 seconds. Smother flame with cover.
- Taste glogg. If its too strong, you may need to ignite it 2 or 3 times
- Let stand for 3 hours to cool.
- Strain and remove fruit.
- 10.Pour glogg into bottles and cap.
- 11. Serve hot.
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