Professorns glogg (the professor's glogg)
25 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Wine, red, dry |
| 2 | quarts | Muscatel |
| 1 | pint | Vemrouth, sweet |
| 2 | tablespoons | Angostura bitters |
| 2 | cups | Raisins |
| 1 | each | Orange peel |
| 12 | eaches | Cardoman pod; crushed |
| 10 | eaches | Cloves, whole |
| 1 | each | Ginger; 2\" |
| 1 | each | Cinnamon stick |
| 1½ | cup | Aquavit |
| 1½ | cup | Sugar, granulated |
| 2 | cups | Almonds; blanched, peeled |
Directions
Combine wine, muscatel, vermouth, bitters, raisins, orange peel, cardamoms, cloves, ginger and cinnamon. Cover and let stand 12 hours minimum.
Shortly before serving, add aquavit and sugar. Stir well and bring to full boil over high heat. Remove at once from heat, stir in almonds and serve hot in mugs.
In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.