Professorns Glogg (the Professor’s Glogg)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Alcohol, Beverages, Sweden, Upload | 25 | Servings | ||
INGREDIENTS
| 2 | qt | Wine, red dry |
| 2 | qt | Muscatel |
| 1 | pt | Vemrouth, sweet |
| 2 | T | Angostura bitters |
| 2 | c | Raisins |
| 1 | Orange peel | |
| 12 | Cardoman pod, crushed | |
| 10 | Cloves, whole | |
| 1 | Ginger, 2" | |
| 1 | Cinnamon stick | |
| 1 1/2 | c | Aquavit |
| 1 1/2 | c | Sugar, granulated |
| 2 | c | Almonds, blanched peeled |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”
Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 49
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 8.8mg
Potassium: 218.4mg
Carbohydrates: 25.7g
Fiber: 1.9g
Sugar: 20.6g
Protein: 2.8g