The first time I learned about Glögg was in college. Someone had introduced it to my college a cappella group and it quickly became part of our annual holiday tradition. It still lives on, umpteen million years later. I don't know if they're still lighting it on fire (inevitably scorching someone's eyebrows off) or drinking it out of a stolen trophy, but I'm sure they've come up with their own traditions by now.
I stole this recipe from NPR, who got it from the Norwegian embassy. They know their Glögg.
Glögg
Aquavit (or brandy or vodka)
Burgundy or pinot noir wine
Port wine
Raisins
White sugar
Cinnamon sticks
Cloves
Cardamom seeds
One orange
One piece of ginger
Blanched almonds
Step 1: Soak
1/2 cup of raisins in one cup of aquavit; Brandy or vodka can be used instead. Soak for 30 minutes
before Step 2.
Step 2: Put a
large pot on the stove, over high heat. Add one cup of water and 1/2
cup sugar to the pot, and stir with a wooden spoon until the sugar is
completely dissolved.
Step 3: Lower
the heat to medium and add your spices – two sticks of cinnamon (each
broken in half); four whole cloves; six whole cardamom seeds, crushed by
hand; a thinly shaved orange peel; and one small piece of ginger,
peeled and cut in half. Stir again with wooden spoon. Do not allow the
mix to come to a boil from this point on.
Step 4: Add the aquavit-raisin mixture, two cups of burgundy or pinot noir wine and two cups of port wine.
Step 5: Sweeten and spice to taste.
Step 6: Strain, garnish with raisins and slices of blanched almond — and serve hot off the stove.
Note: The drink can be made a day ahead and kept covered, on the stove, at room temperature. Just reheat before serving.