Jul glogg

Yield: 1 servings

Measure Ingredient
\N \N Zest 1 orange
\N \N Zest 1 lemon
8 \N Cloves
2 \N Sticks cinnamon or cassia bark
2 \N Cardamon seeds
3 tablespoons Light brown soft sugar
60 grams Raisins; (2oz)
60 grams Blanched almonds; (2oz)
4 \N Measures brandy or rum
¼ \N Bottle port
2 \N Bottles red wine

This is Scandinavian in origin and as the name implies is associated with Yule or Christmas time. It is the basis of a favourite hot punch of ours that can be adjusted as the maker requires. Nick Nosh tends to increase the strength of it with each successive batch2 Allow the brandy to steep overnight with the zests, sugar, spices and the dried fruit and nuts, turning occasionally. To make the punch, pour over the port and red wine, place in a pan on the hob and turn the heat up until very hot but not boiling (remember, if too hot the alcohol will escape and render the drink weak).

Serve in long punch cups with some of the fruit and nuts to chew at the 'end' of the drink.

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