Professor's Glogg

Classification: glog, mixed drinks

Source: Phil Hultin (hiltinp@qucdn.queensu.ca) Issue #993, 10/19/92

This is the recipe my family has used every Christmas for the last 20 years or so. It comes from Brown, D. Foods of the World: The Cooking of Scandinavia, Time-Life Books, New York, 1968.

The drink is quite chunky, and we usually put a small spoon in each cup to eat the raisins and almonds with. It goes to your head very sneakily and tastes really good so people tend to drink a lot of it! The Aquavit is important, the caraway flavour is noticeable in the glogg so don't substitute vodka or any such stuff.

Ingredients:

2 quarts, dry red wine
2 quarts, muscatel
1 pint, sweet vermouth
2 tablespoons, Angostura Bitters
2 cups, raisins
1 orange peel (without white part)
12 whole cardamoms, bruised in mortar & pestle
10 whole cloves
1 piece, about 2" fresh ginger
1 stick cinnamon
12 ounces, Aquavit
1--1/2 cups, sugar
2 cups, whole blanched peeled almonds

Procedure:

Mix all the ingredients up to and including the 1 stick of cinnamon in a 6--8 quart enamel pot. Let stand, tightly covered, at room temperature for at least 12 hours. Shortly before serving, add Aquavit and sugar. Mix well. Heat rapidly to full boil. Remove from heat as soon as mixture boils. Add almonds. Serve hot, in small cups.