glogg
(1 rating)
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This recipe comes from my friend's Swedish grandmother. I am told that this is how the fisherman warm themselves after fishing during the cold winter months. It is drunk hot and the fumes will clear your sinuses better than Nyquil could ever hope to. Caution-very tasty and very potent!
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(1 rating)
method
Stove Top
Ingredients For glogg
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1 1/2 lruby port
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20 ozrye whiskey
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1/2 craisins
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12whole cloves
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3cinnamon sticks
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1/2 ts tspcardomom (or 2 pods, emptied and seeds ground)
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2pieces cracked ginger
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1 ozwater
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1 Tbspsugar
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2 Tbspsliced almonds
How To Make glogg
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1Divide almonds into pretty storage bottles.
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2In a heavy pot or dutch oven, combine water, sugar, raisins and spices. Cook for a minute or two. Add port and heat over medium flame until almost boiling. Add rye and heat again until almost boiling. DO NOT BOIL!
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3Allow to cool and strain into prepared bottles. Add one of the cinnamon sticks and some of the raisins to each bottle. Allow to sit for a day or two.
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4Serve hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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