A syrupy winter delight that will warm you from head to toe
Prep Time10mins
Cook Time2hrs
Total Time2hrs10mins
Course: Drinks
Cuisine: European, Swedish
Servings: 1quart
Author: Kresha Faber
Ingredients
3cupsfull-bodied red wine
1cupvodka
1cupunrefined cane sugar
20cardamom pods, crushed
10whole cloves
the peel from 1 orange
1cinnamon stick
2-inchfresh ginger root, cut into 5-6 coins
½cupraisins
1star anise, (optional)
1cupblanched almonds
Instructions
Stir together and heat. Stir together all ingredients, except for the almonds, in a large heavy-bottomed pot. Heat gently over medium-low heat and let it mull for at least 1-2 hours before serving.
Serve the glogg. To serve, strain well and ladle into serving cups or mugs, adding 1-2 almonds to each one. You can float a star anise to add a pretty touch as well, but it's not traditional (well, I suppose that's up to debate...)
Sip, savor, and enjoy!
How to make glögg in the slow cooker
Stir together and heat. Place all ingredients, except for the almonds, in a slow cooker (any size is fine). Place on low heat and let it mull for 3-4 hours, then switch to the "warm" setting if you have it. (No biggie if you don't - just leave it on low.)
Serve the glogg. To serve, ladle into serving cups or mugs, making sure to strain out any solids and adding 1-2 almonds to each one.