Mix all ingredients and bring just to a boil. Cool and strain.
Then reheat, and serve hot with a cinnamon stick in each cup.
Makes about sixteen half-cup servings.
FIRESIDE GLÖGG
Peel from 1/2 large orange, cut in a spiral strip
1 teaspoon whole cloves
3/4 cup raisins
1/3 cup whole blanched almonds
12 small sugar cubes
2 cinnamon sticks, halved
1/2 teaspoon ground cardamom
1 bottle dry red wine
3/4 cup aquavit or vodka
Stud the orange peel with the cloves; set aside.
In a small bowl, combine the raisins, almonds, sugar cubes, cinnamon sticks, and
cardamom. Toss gently to coat the raisins with the cardamom. Add the orange peel.
In a 3-quart enamel or stainless steel saucepan, combine the raisin mixture with the wine. Bring to simmering over low heat; simmer 5 minutes.
Add the aquavit; simmer 2 minutes.
Ladle into heatproof punch cups or mugs, including some of the raisins and almonds in each serving.
Serve with spoons.
To give glögg mix as a gift: Place the studded orange peel in
spiral form on a rack in a 250' oven. Bake until dry, about 45 minutes.
Cool; add to raisin-spice mixture. Seal in a plastic bag; tie with ribbon.
Include instructions for making glögg. Give with a bottle of wine, if
desired.
TRADITIONAL EGGNOG
12 egg yolks
1/2 cup superfine sugar
1 fifth (about 26 ounces) blended whiskey or bourbon
1 1/2 cups dark Jamaica rum
2 cups milk
1 quart heavy cream, chilled
12 egg whites
1 tablespoon grated nutmeg
In a large bowl, beat the egg yolks and sugar together until the
mixture makes a slowly dissolving ribbon when the beater is lifted from
the bowl.
Then beat in the whiskey, rum, and milk.
Cover the bowl
with plastic wrap and refrigerate for at least 2 hours or, even
better, overnight.
Just before serving, whip the cream in a large chilled bowl until it is
stiff.
Beat the egg whites in a separate large bowl with a clean
beater. When they form firm peaks, fold the whipped cream gently but
thoroughly into the whites.
Pour the egg-yolk mixture into a large chilled punch bowl, add the
egg-white mixture, and fold together until no trace of white remains.
Sprinkle with nutmeg and serve at once from chilled punch cups.
