This recipe is from the Time Life book “Cooking of Scandinavia.” A classic where Max Von Sydow teaches how to property toast your friends with Aquavit.

Note: Use only whole spices and put them, and the orange peel in cheesecloth. NEVER let the mixture boil.

Serves 20-25

• 2 bottles dry red wine
• 2 bottles Moscato (cheap and sweet)
• 1 pint sweet vermouth
• 2 tablespoons Angostura bitters
• 2 cups raisins
• Peelings of 1 orange
• 12 whole cardamoms, bruised in a mortar with a pestle or by covering with a towel and crushing with a rolling pin
• 10 whole cloves
• 1 piece (about 2 inches) of fresh ginger
• 1 stick cinnamon
• 1 ½ cups Aquavit
• 1 ½ cups sugar
• 2 cups whole almonds, blanched and peeled

1. In a 6- to 8-quart enameled or stainless steel pot, mix together the dry red wine, muscato, sweet vermouth, bitters, raisins, orange peel and the slightly crushed cardamoms, whole cloves, ginger and cinnamon. Cover and let the mixture stand at least 12 hours so that the flavors will develop and mingle.
2. Shortly before serving, add the aquavit and the sugar. Stir well and bring it to a simmer. Remove from the heat, stir in the almonds and serve the hot gløgg in mugs. In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.