Traditional Swedish Glogg
Sweeten to your own tastes, garnish as you like. We always had slivered almonds and dried currants in ours. It works well in the slow-cooker, as well.
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- 1 c
- good burgundy
- 1 c
- port (tawny for a drier flavor, ruby for sweeter)
- 1/2 c
- 1/4 c
- angostura bitters
- cinnamon sticks and a few cardamom pods (3? 4?)
- 1/4 to 1/2 c
- sugar, to taste
- for garnish: dried currants or raisins, almond slivers
1Mix all liquid ingredients in a 2qt saucepan. Turn on heat to low.
2Add cinnamon and cardamom, heat just long enough to bring steam to rise.
3Add sugar to taste, stir until dissolved. If using a slow-cooker, you can just leave it on warm at this point with a ladle ready to serve.
4To serve, put a few currants or raisins, a couple of almonds in the bottom of demi-tasse cups (espresso cups). Ladle the punch over the garnish. Drink up!
5A note of warning: This tastes very mild and innocent, and you're drinking from these little, tiny cups. Be very mindful of how much you're drinking - it packs a wallop!