Best Glogg Nog Recipes

GLOGG RECIPE - A TRADITIONAL SCANDINAVIAN HOLIDAY DRINK

Steps:

• minus the aquavit to a crockpot and heat on low for at least 2.5 hours and up to 6. Make sure this never reaches a boil, but is warm enough to heat the mixture.
• 30 minutes prior to serving.
• in coffee mug with spoon so your guest can eat the almonds, raisins

OLD-FASHIONED SWEDISH GLOGG

Steps:

• Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
• 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.
• When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.
• Strain the cooled glogg and reserve the raisins and almonds.
• To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
• To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.

SWEDISH CHRISTMAS GLOGG

Steps:

• Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
• Mix the raisins and almonds together in a bowl.
• To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

GLOGG NOG

Steps:

• Beat eggs on low speed till blended.
• Add sugar and spices.
• Beat at medium speed till sugar is dissolved.
• On low speed beat in softened ice cream.
• Add the juices and cover and chill.
• To serve, pour the ice cream mixture into a large punch bowl.
• Slowly pour in ginger ale, stirring with an up and down motion.
• Add an ice ring or ice cubes, if desired.
• Sprinkle each serving with nutmeg and add a cinnamon stick stirrer.