Cardamom: Glogg

The queen of spices.

December/January 1996
By Cornelia Carlson 
12-96-032-Cardamom3.jpg
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Capture the flavor of a Scandinavian Christmas with the rich taste of Glogg and Kaffekage.
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Makes 20 four-ounce servings
Hot, spiced wine punch is a Christmas tradition in Scandinavian countries.

RELATED CONTENT

  • 30 to 40 whole cloves
  • 1 orange
  • 20 whole green or white cardamom pods
  • 2 bottles (1.5 liters) red wine
  • 24 sugar cubes, or 1 pound loaf sugar
  • 1 bottle (750 ml) aquavit or vodka
  • 20 blanched almonds
  • 1 cup raisins
  1. Stick the cloves in the orange and place it in a 4-quart or larger saucepan. Crack open the cardamom pods, discard the husks, and place the seeds in the pan. Pour in the wine and heat it to a simmer. Don’t let it boil.
  2. Place the sugar cubes in the center of a large punch bowl and pour the aquavit over them. Dip out a little of the aquavit into a ladle and carefully ignite it. Pour the flaming aquavit over the sugar/aquavit mixture in the bowl. Let it burn briefly, then pour the hot spiced wine, including the orange, into the bowl. Serve immediately with an almond and a few raisins in each cup.

Cornelia Carlson exercises her passion for growing tropical spices in her San Diego–area home. She has a Ph.D. in biochemistry and is the author of The Practically Meatless Gourmet (Prima, 1996).

Click here for the original article, Cardamom. 

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