Glogg recipe


Meg Whitlock
December 14, 2010 6:20AM (UTC)

Recipe written straight from Grandpa Pete's hand. He was an engineer and detail was paramount. (Italics my own.) Makes about 48 ounces, 10-12 servings.

1. Put
12 cloves
2 cinnamon sticks
6 cardamom seeds

into a flow-through bag and put this into 14 ounces of water. Boil for 10 minutes.

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2. Put
30 almonds
70 raisins
2 teaspoons of sugar

into 24 ounces of port wine and heat this (this should not be boiled or even be near boiling -- the alcohol would vaporize). (God forbid.)

3. Mix
8 ounces of brandy
4 ounces of whisky

together. This is separate from 1. and 2. (This could be 8 ounces whisky and 4 ounces brandy.) (Is he offering alternative or admitting uncertainty?)

Now pour the 14 ounces of water (from No. 1) into the port wine (No. 2) and then add the mixture of brandy and whisky (No. 3).

Serve immediately. Keep this warm with a flame.


Meg Whitlock

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