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Ingredients:

  • 1/2 C raisins + more for garnish
  • 1 C Aquavit (you can substitute with brandy or vodka, if you prefer)
  • 1 bottle of red wine, 750 ml
  • 2 C port wine (I used 10-year aged tawny port)
  • 1 C water
  • 1/2 C granulated sugar
  • 3 to 4 cinnamon sticks + more for garnish
  • 5 to 6 whole cloves
  • 4 cardamom pods, cracked open
  • 1/2 t allspice berries
  • 1/2 t juniper berries
  • 3 to 4 pieces candied ginger
  • peel from 1 organic lemon (I used a Meyer lemon) + more for garnish
  • blanched silvered almonds, for garnish
  • fresh cranberries, for garnish
  • Caleo Double Wall Glasses 10 oz

Directions:

Place 1/2 C raisins in a glass bowl. Pour in 1 C aquavit. Let soak for 30 minutes.

Add 1/2 C sugar to a large pot and stir in 1 C water. Heat and stir until the sugar is completely dissolved. Reduce the heat and add cinnamon sticks, cloves, cardamom, allspice, juniper, candied ginger, and lemon peel. Simmer for 5 minutes.

Pour in the aquavit-raisin mixture and the red wine. Add in the port. Bring everything to a simmer but do not let it boil! Adjust seasoning and sweetness to taste.

To serve, strain the Gløgg to remove the spices. Place a pinch of raisins and slivered almonds in the bottom of your serving glass. Pour in the heated Gløgg. Garnish with a cinnamon stick and a cocktail pick with fresh cranberries and lemon peel. Serve immediately. Skål!

Gløgg can be made a day ahead and kept covered at room temperature. Simply reheat before serving. But, again, don't let it boil.

Recipe Created By: Culinary Cam

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