St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Glogg - Phil's

There are many recipes for glögg.  This one I learned at seminary.  
I am working from memory, which may be impaired. Why will become apparent shortly.

In a large heavy pot (lid required) add:

2 quarts of red wine
A couple of handfuls of white raisins
A handful of each of your favorite candied fruits.
2 teaspoon cardamom seeds
Cinnamon to taste,  ground or stick. 
  * all ingredients above, except for the wine, are optional.  
Use dried fruits and spices you like.

Warm the above over low heat until the wine gives off vapor.

_Add to the warm liquid_:

One quart of 180-proof pure grain alcohol.  
If grain alcohol is not sold legally where you live, you can use 100 proof vodka, 
but then the glögg is hardly worth the trouble.

Warm until mist rises. Take care not to boil off the alcohol.

_Finishing the glögg_:

Put a cup and a half of sugar in a large sieve/strainer.

Dip the sugar/strainer in the steaming liquid.
Light the sugar and liquid. 
Turn out the lights.
Ladle the burning liquid through the sugar until is dissolves. 
DO NOT overdo the burning.
Extinguish with the pot lid.

Serve in punch cups or similar size vessels.  Glass cups should be used cautiously.  
Plan one cup per guest. Cinnamon stick stirrers are festive but not strictly necessary.

Serve no other alcoholic beverages.  Designated drivers are a must.

Enjoy! 

Philip D. Jones, Reporting Tsar

Subject: Glogg -- a holiday treat
Date: Mon, 15 Dec 2003 
From: "Jones, Phil"