Scandinavian Glogg

by **Kathy** Fri Dec 13 2013, 18:40

My FIL is from Finland and passed on this recipe to me and Andy:

1 bottle (750 mL) red wine
1 bottle (750 mL) port
1 bottle (750 ml ) Vodka
2 cinnamon sticks
6-8 cardamom pods
10 whole cloves
250 g Brown Sugar
150 ml Runny Honey

1. Pour wine, port and vodka in a large pot. Add cinnamon, the seeds from the cardamom pods, cloves, brown sugar and runny honey. Warm gently over low heat, being sure not to boil.

2. Cover the pot and let the mixture mull over very low heat for 1 to 2 hours.

3. Once the glogg has mulled, strain. Leave until completely cooled

4. The Glogg is then bottled and aged for a couple months. To do this, simply pour mixture into wine bottles and seal very tightly.

5. To enjoy Glogg fully heat a glass of the mixture in a pan over a low heat until it just starts to bubble then pour into a heat resistant glass.

This is the official recipe we don't bother with leaving it to mull for 1 to 2 hours but just heat gently until just about to boil then turn off the heat and leave covered until cold, then bottle and leave for a few months.

This stuff is very potent, best to have a glass of this when you know you are relaxing for the evening.