🫙 From the Spice Rack
Professorns Glogg (The Professor's Glogg)
2 qt Wine, red, dry 2 qt Muscatel 1 pt Vemrouth, sweet 2 tb Angostura bitters 2 c Raisins 1 ea Orange peel 12 ea Cardoman pod; crushed 10 ea Cloves, whole 1 ea Ginger; 2" 1 ea Cinn...
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Ingredients8 items
Ingredients
- 2qt wine, red, dry
- 2qt muscatel
- 1pt vemrouth, sweet
- 2tb angostura bitters
- 2c raisins
- 1ea orange peel
- 12ea cardoman pod; crushed
- 10ea cloves, whole
Directions
- 1
2 qt Wine, red, dry 2 qt Muscatel 1 pt Vemrouth, sweet 2 tb Angostura bitters 2 c Raisins 1 ea Orange peel 12 ea Cardoman pod
- 2
crushed 10 ea Cloves, whole 1 ea Ginger
- 3
2" 1 ea Cinnamon stick 1 1/2 c Aquavit 1 1/2 c Sugar, granulated 2 c Almonds
- 4
blanched, peeled Combine wine, muscatel, vermouth, bitters, raisins, orange peel, cardamoms, cloves, ginger and cinnamon
- 5
Cover and let stand 12 hours minimum
- 6
Shortly before serving, add aquavit and sugar
- 7
Stir well and bring to full boil over high heat
- 8
Remove at once from heat, stir in almonds and serve hot in mugs