With a vegetable peeler, peel few thin slices of the zest of a thoroughly washed and brushed orange. Scald and peel almonds.
Pour grape juice in small saucepan. Add cinnamon stick, cloves, cardamom seeds, allspice berries, ginger and orange peel strips. Bring mixture just to the boil and turn off heat. To enhance the flavor, allow the spices to steep in the hot juice for a few minutes. Reheat before serving, if necessary. Drop almonds and raisins in serving mug or tea-glass with a spoon in it and strain hot glogg over. Serve immediately.
By Jodi from Aurora, CO
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