Authentic Swedish Glögg Recipe

Ingredients

• 5 (750 milliliter) bottles port wine
• 1 (750 milliliter) bottle 100 proof bourbon whiskey
• 1 (750 milliliter) bottle white rum
• 1 (3 inch) cinnamon stick
• 1 (3 inch) strip of orange peel
• 4 whole cloves
• 3 whole cardamom pods, cracked
• 1 (8 inch) square of cheesecloth
• 0.75 cup white sugar
• 1 (15 ounce) package dark raisins
• 1 (6 ounce) package blanched slivered almonds

Instructions

1. In a large stockpot with a lid, gently heat port wine over medium heat until it's just about to simmer. Stir in bourbon and rum, heating until the mixture is nearly simmering. Keep the bottles and caps handy for storing any leftover glögg.
2. Create a spice sachet by placing a cinnamon stick, orange peel, cloves, and cardamom pods in the center of a cheesecloth square. Gather the edges and tie securely with kitchen twine. Set the spice bundle aside.
3. Once the wine mixture is hot (but not boiling!), carefully ignite it using a long-handled match. Wearing a heatproof mitt, slowly pour sugar into the flames and let it burn for 1 minute. Then, cover the stockpot with the lid to extinguish the flames and turn off the heat. Allow the mixture to cool, covered, for about 10 minutes.
4. Add the cheesecloth spice bundle, raisins, and almonds to the warm wine mixture. Let the glögg cool to room temperature, approximately 1 hour.
5. Strain the cooled glögg, setting aside the raisins and almonds for garnish.
6. To serve: Gently warm the glögg in a saucepan over medium-low heat until it's hot but not simmering, about 5 minutes. Ladle 3 ounces of the warmed glögg into a small coffee cup or a traditional Swedish glögg mug. Garnish each serving with a sprinkle of the reserved raisins and almonds.