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    You are in: Home / Recipes / The Professor's Glogg Recipe
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    The Professor's Glogg

    Total Time:

    Prep Time:

    Cook Time:

    13 hrs 30 mins

    13 hrs

    30 mins

    CJAY's Note:

    I found this on alleasyrecipes.com. I'm posting it for ZWT 6. Sweden Scandinavia

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    Ingredients:

    Serves: 20-25

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      In a 6-8 quart enameled or stainless-steel pot, mix together the dry red wine, muscatel, sweet vermouth, bitters, raisins, orange peel and slightly crushed cardamoms, whole cloves, ginger and cinnamon.
    2. 2
      Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and the sugar.
    3. 3
      Stir well and bring it to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve the hot "Glogg" in mugs.
    4. 4
      In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.

    Ratings & Reviews:

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    Nutritional Facts for The Professor's Glogg

    Serving Size: 1 (127 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 265.0
     
    Calories from Fat 65
    24%
    Total Fat 7.3 g
    11%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 5.5 mg
    0%
    Total Carbohydrate 31.7 g
    10%
    Dietary Fiber 2.2 g
    8%
    Sugars 24.8 g
    99%
    Protein 3.5 g
    7%

    The following items or measurements are not included:

    muscatel

    sweet vermouth

    Angostura bitters

    cardamoms

    fresh ginger

    cinnamon

    aquavit

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