Professorns Glogg (the Professors Glogg) Recipe
Yield: 25 ServingsRecipe by luhu.jp
Ingredients:
2 quart: Wine, red, dry
2 quart: Muscatel,
1 pint: Vemrouth, sweet
2 tbsp: Angostura bitters,
2 cup: Raisins,
1 each: Orange peel,
12 each: Cardoman pod, crushed
10 each: Cloves, whole
1 each: Ginger, 2"
1 each: Cinnamon stick,
1 1/2 cup: Aquavit,
1 1/2 cup: Sugar, granulated
2 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp