Throughout December, Scandinavians meet outside to drink the hot spiced wine punch known as gløgg (pronounced "gleug") and sing carols—it’s like a cocktail party in the snow. Red wine is traditional in gløgg, but white wine is a nice change of pace in this light, bright version.
In a 4-quart pot, bring the wine, cordial, sugar, and cardamom pods to a simmer over medium-high heat, stirring occasionally to dissolve the sugar. Turn the heat down and gently simmer for 5 minutes. Discard the cardamom pods; add the raisins, almonds, and Cognac. Serve hot in small glasses with spoons for scooping up the raisins and almonds.
nutrition information (per serving):
4.5, Fat Calories
40, Saturated Fat
3, Monounsaturated Fat
45, Polyunsaturated Fat
Photo: Tuukka Koski