Hot spiced wine from Marcus Off Duty: The Recipes I Cook at Home by Marcus Samuelsson

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Notes about this recipe

  • Yildiz100 on November 19, 2017

    Excellent. Perfect Swedish glogg. I love the technique of first infusing the vodka with the spices. This worked so much better than just adding them to the pot. I only had 5 hours for the spices to infuse and that was plenty. I now feel motivated to make infused liquers to keep in the house. The only downside was this used a lot of almonds and raisins and it felt like they were wasted. I would reduce by half next time and see how the flavor turns out. I reduced the sugar to just over a half (1/2 cup plus 2 tbspoons for full recipe.) And this was plenty for us, though for guests I would make it a bit sweeter. Not sure if I would go up to the full cup called for though.

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