Glögg – Swedish Punch

Bring spices, sugar and water to a boil. Remove from stove. Allow to infuse for 12-24 hours. Add brandy and red wine, heat – but do not bring to a boil, in about to 80 degrees . Serve in fireproof glasses or possibly thick cups. Raisins and almond kernels should be in every “unit” (but you don’t need to boil them as well – that’s another variation – you just put them into glasses like that and then pour the hot Glögg over them, fish out the other loose spices beforehand or possibly not as well).

Tip: Stock up on a range of high quality spices – it pays off!

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