Ingredients8 h 20 m servings
- Bring water to a boil with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat, and allow to steep overnight.
- Place the raisins and almonds into a large saucepan. Strain the sugar water into the raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat, and cook until hot but not simmering. Serve warm in a mug with some fruit and almonds in each cup.
ReviewsRead all reviews 7
This recipe is right on, except I don't add any water, and zest the entire orange. I also found out that most people don't like any almonds in their cup! They do like a few raisins! Merry Chri...
We made this for a Christmas treat. It was an instant hit with "yumms" "oh wow!" and smiles all around. This will be a treasured part of our family holiday celebration from now on. I grew up ...
So good! It's a tradition in my household to make glogg every year and this is my go to recipe. After making it a couple times as written, I made two tweaks solely based on my own taste (doubled...
wonderful! I served this on Christmas day. Yummy. I forgot to make the syrup a day ahead of time and it was still delicious. Just as an FYI it's pronounced "gloog" in swedish.
We had this for a party door opener drink! Just didn't add the raisins and almonds.
I served this for a Christmas party with my girlfriends, and it was a big hit! It's delicious and warms your entire body as it goes down. The spices are so nummy. This Scandi is going to be serv...