Title: Professorns Glogg (The Professor's Glogg)
Categories: Swedish Beverages Alcohol
Yield: 25 Servings
| 2 | qt | Wine, red, dry |
| 2 | qt | Muscatel |
| 1 | pt | Vemrouth, sweet |
| 2 | tb | 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 |
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.