The Professor's Glogg

Total Time: 13 hrs 30 mins Preparation Time: 13 hrs Cook Time: 30 mins

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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 in sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.