Gloegg

  5.0 – 1 reviews  • Wine Recipes
Level: Easy
Total: 1 day 25 min
Prep: 15 min
Inactive: 1 day
Cook: 10 min
Yield: about 1 1/2 quarts
Level: Easy
Total: 1 day 25 min
Prep: 15 min
Inactive: 1 day
Cook: 10 min
Yield: about 1 1/2 quarts

Ingredients

  1. 2 cinnamon sticks, broken into pieces
  2. 1 teaspoon cardamom pods
  3. 1 small piece ginger, peeled
  4. Zest of 1/2 orange
  5. 8 whole cloves
  6. 1/4 cup vodka
  7. 1 750ml bottle of dry red wine
  8. 1 cup ruby port or Madeira
  9. 1 cup sugar
  10. 1/2 cup blanched whole almonds
  11. 1/2 cup dark raisins
  12. 1 piece star anise
  13. 2 Ambessa Earl of Harlem tea bags

Instructions

  1. Crush the cinnamon and cardamom with a mortar and pestle, or place on a cutting board and crush with a heavy pot. Place the spices in a small glass jar with the ginger, orange zest, cloves and vodka. Cover and let sit at room temperature for 24 hours.
  2. Strain the liquid into a large saucepan, discarding the solids. Add the wine, port, sugar, almonds, raisins, star anise and tea bags and heat over medium heat just until bubbles start to form around the edges. Let tea steep for an additional minute. Remove tea bags.
  3. Serve the wine hot in mugs, with a few almonds and raisins in each one; keep any remaining wine warm over very low heat until ready to serve. Do not let the wine come to a boil.

Nutrition Facts

Serving Size 1 of 14 servings
Calories 173
Total Fat 3 g
Saturated Fat 0 g
Carbohydrates 23 g
Dietary Fiber 1 g
Sugar 19 g
Protein 1 g
Cholesterol 0 mg
Sodium 4 mg
Serving Size 1 of 14 servings
Calories 173
Total Fat 3 g
Saturated Fat 0 g
Carbohydrates 23 g
Dietary Fiber 1 g
Sugar 19 g
Protein 1 g
Cholesterol 0 mg
Sodium 4 mg

Reviews

Marcus Martin
Love this recipe! Especially like the presoak of the spices in vodka, it is worth the extra time. Tried making a grape/apple juice version for my daughter and boiling the spices like my mother’s spice tea. No where near the spice flavor. Next juice version will use spice infused vodka, and I’ll boil off the vodka.

 

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