Try this Professorns Glogg (The Professors Glogg) recipe, or contribute your own.
Suggest a better descriptionCombine wine, muscatel, vermouth, bitters, raisins, orange peel, cardamoms, cloves, ginger and cinnamon. Cover and let stand 12 hours minimum. Shortly before serving, add aquavit and sugar. Stir well and bring to full boil over high heat. Remove at once from heat, stir in almonds and serve hot in mugs. In Sweden, a small spoon is placed in each mug to scoop up the almonds and raisins.
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Serving Size: 1 Serving (115g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 201 | ||
Calories from Fat: 6 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.4mg | 0 % | |
Potassium 320.1mg | 8 % | |
Total Carbohydrate 38g | 11 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 36g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 201
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