Glogg is a Swedish hot wine drink with lots of booze and tasty roasted snacks served in it. It differs from English mulled wines in having akvavit in it, as well as port, and the raisins and nuts that are cooked in it are left in the mug to be eaten with a small spoon.
This recipe is strong and meant to serve 10, but feel free to make an individual portion. One tricky thing about the large recipe is how to scorch a pound of sugar cubes over a steaming pot of potentially combustible liquor. It is logistically hard to do over such a large surface (using a mesh screen of some kind, the recipe says.) It is also dangerous, as lighting a bottle of high test akvavit is likely to blow you right out of the kitchen and burn your house down. I'm not kidding!
Better and safer to put sugar cubes on spoons over individual servings. That way the fire is small in size and can be enjoyed by each person who gets a glass of Glogg.
- 2 bottles of dry red wine
- 1 bottle of brandy (cognac please)
- 1 pint or 16 oz. akvavit (also spelled aquavit)
- 25 cloves
- 20 crushed cardamom seeds
- 4 cinnamon sticks
- 2 oz. dried orange peel
- 2 cups blackened almonds
- 2 cups of raisins
- 1 pound or 16 oz. of sugar cubes
Braise almonds in a large kettle for several minutes and allow to cool Add all other ingredients with brandy being the last to prevent fire. Bring to a boil then reduce heat and simmer for 15 minutes. Using a mesh strainer over the kettle, spread the sugar cubes over the liquid and coat them with akvavit. Ignite and let the sugar and allow it to melt into the kettle. Stir again and serve in heated mugs. (Alternatively, ignite several sugar cubes over each individual mug with a good helping of akvavit.)
