Swedish Glogg(Beverage)

1. 1

   Wrap herbs in cheesecloth.

2. 2

   Let herbs steep in Port wine, Madeira and sherry a couple of hours in a big pot.

3. 3

   Heat up slowly. Take sugar and place on a rack over the pot with the herbs and wine mixture.

4. 4

   (You can also place the sugar in a metal conical sieve.) Heat cognac in a small pot; pour hot cognac over sugar (light it), then ladle wine mixture over burning sugar until dissolved.

5. 5

   Cover; heat to boiling.

6. 6

   Pour through a strainer.

* Per serving · 4 servings · Values may vary.

No additional tips available.