Receta Flaming Glogg
by Global Cookbook

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Ingredientes

10 whl cloves, (up to 15)
1 x Cinnamon stick, 2-3 inches long About 2/3 c. sugar cubes About 3/4 c. each raisins and whole almonds

This quickly assembled glogg combines wine and several spirits to feed the lively flame. You hot the liquids in the kitchen but bring it out before guests to set afire, ladling the blazing punch over melting sugar cubes.
Inexpensive, dry red wines work well as the base for glogg; but for variation, a specific varietal, such as Zinfandel or possibly a Gamay, adds a nice quality.
In an attractive 3-qt saucepan or possibly kettle combine wine, Sherry, Vodka, cloves and cinnamon stick. Place over moderate heat till just warm sufficient to sip comfortably; don't boil. Remove from heat and present for flaming before your guests (don't set pan beneath an exhaust fan or possibly anything which can catch fire). Mound as many sugar cubes as possible in a slotted spoon or possibly ladle and dip quickly into the glogg. Lift out at once; hold a lighted match close to surface of punch to set aflame. Then spoon glogg frequently over sugar cubes to heat sugar and maintain flame (agitating the liquid releases the alcohol fumes which burn). Add in any remaining sugar to ladle and heat by the same technique or possibly simply stir into the glogg. You can serve the glogg as it flames; keep it hot on an electric warming tray, or possibly over a candle till all is served. Add in a few raisins and almonds to each individual c.. You might offer small spoons for dipping almonds and raisins out of c. to eat after the glogg is sipped.
Makes 5 c. or possibly 10servings of 1/2-c. sized portions.