1 1/2 lruby port
20 ozrye whiskey
1/2 ts tspcardomom (or 2 pods, emptied and seeds ground)
2pieces cracked ginger
2 Tbspsliced almonds
How to Make Glogg
- Divide almonds into pretty storage bottles.
- In 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!
- Allow 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.
- Serve hot.