Glogg is a sweet Scandinavian tradition that can be served warm during the Christmas holidays. It's spicy, rich, and warming with only one drawback: don't serve it to children! Garnish drinks by adding raisins or slivered almonds for an added touch of crunchiness, complementing its sweetness perfectly in each sip.
In a stockpot, heat the port wine over medium heat. When reaching the simmer point, add bourbon and rum, and bring back to just below simmering.
While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
Once the mixture is close to boiling, carefully light it up with a match.
Use a cooking mitt to protect your hand while pouring the sugar into the flames. Allow the mixture to burn for a minute.
Let the mixture cool and add the cheesecloth inside.
Strain the mixture and set aside the raisins and almonds.
Before serving, heat the mixture for 3-5 minutes.
Recipe Note
Since the recipe calls for a flame, make sure to use protective gear before starting the procedure to avoid accidents.
