5 dl unspiced vodka 5 dl red wine 1-2 bags of ready made glögg spices or 5-7 whole cardemom pods 1-2 sticks whole cinnamon 4 cloves 250 g sugar or sugarcubes 1-2 dl raisens 1 dl sweet almonds
(Direct translationg from Swedish recipe)
Lay all the glögg spices in a glögg pot.
Pour in spirits and wine.
Let everything stand and "draw" under lid for a good while.
Heat the glögg, but only so much that it is warmed. Do NOT let it boil!
Lay the sugar on a grill placed over the bowl.
Light the glögg carefully.
Pour the burning glögg over the sugar with a ladle so that it melts down into the glögg.
Extinguish after approximately half of the sugar is melted down by putting lid back on pot.
Taste the glögg. If you want it sweeter, ignite it again and continue ladling over sugar.
If the glögg is too sweet, add a little extra spirits and wine.
Best when served with fresh Swedish Gingerbread cookies!
(I usually take this recipe with a grain of salt, and adapt by throwing a bunch of Port and Sherry wine, Absolut vodka, and cinamon, cloves, nutmeg, cardamom, raisens, slivered almonds, brown sugar, and a little vanilla extract into the pot and warm it up! Leave on stove between Thanksgiving, Christmas, New Years, and into February! Add additional ingredients as needed. Makes a great holiday gift for friends! Enjoy!)