Email to Cat      

Ballard Glogg

Source of Recipe


The Seattle Times






List of Ingredients



• 1 fifth port (ruby port is best)
  
• 1 fifth red table wine (merlot or cabernet sauvignon)
  
• 1 fifth aquavit
  
• 1/2 lb. small seedless raisins
  
• Cheesecloth bag with a stick of cinnamon and a handful of cloves
  
• 12 almonds
  






Instructions



1. Using a large pot, heat together the port, red wine, aquavit and raisins. Bring to a light simmer, and then dip the cheesecloth bag of spices into the liquid for about a minute.
   
   Serve glogg in heatproof glasses or coffee cups with an almond in each.
   
   Makes 12 servings.