Glogg

• 1 c water
• 2 oranges, sliced 1/4 “ thick
• ½ c demerara sugar (granulated sugar also works well)
• 1 bottle red wine, a dry and affordable Bordeaux or Merlot is perfect
• Mulling Spice Mix (3 cinnamon sticks, 1 bay leaf, 8 cloves, 3 star anise, 6 cardamom pods, 10 black peppercorns, 1 tbsp fresh ginger peeled and sliced)

Garnish:

• Cinnamon sticks
• Sliced oranges
• Blanched Almonds
• Raisins
• Just a splash of Aquavit, Vodka, Rum or Amaretto *optional

In a large pot, combine the water, orange slices and sugar. Bring to a simmer and stir just until sugar dissolves.

Add the entire bottle of wine and mulling spices. Gently warm, being thoughtful to not bring the temperature above 175* and risk burning off the alcohol. Chef’s Tip: Glögg can sit happily on your stove top or crock pot for hours, covered and resting on a low heat.

Serve in small glasses. Add a pinch of blanched almonds and raisins for a little crunch and chew that will float to the bottom of the glass. A cinnamon stick and orange slice also make a beautiful garnish.

For an extra splash of spirit, offer Aquavit, Rum or Amaretto for a nice floater.

Recipe developed by Chef Anna Rossi @annarossiofficial