A dear client of mine, had given me this hot Glogg récipe which we had tried a couple of years ago, and it is surely a warmer up .. and lovely hot toddie .. 1 / 2 Bottle of Port Wine 1/ 2 Bottle of White Moscatel Sweet or Semi Sweet Wine 1 / 5 of Claret 10 whole cardamon seeds 5 sticks of cinammon sugar to taste ( I use sugar in the raw natural finely grinded Golden ecological sugar ) a handful of blanched almonds 3 shot glasses of Brandy of choice ( Highly suggest Jerez de La Frontera Oak Aged ) 10 whole cloves 1 small orange - for the zest grated finely 2 handful of raisins 1) Put all the spices ( not the raisins or almonds) in the Port Wine and heat for 30 miniutes on simmer. Do not boil .. 2) Dissolve the sugar in the brandy in a sauce pan .. Add all the wines and spices and heat. 3) You may marinate the raisins in the wine mixture overnight ! 4) To serve: Place 10 raisins and a few almonds in each Mug, or Martini Glass Stemware if you prefer a decorative touch, and add the piping hot Glogg. Do please: Put a spoon in the glasses if you use Glassware or Stemware .. Highly suggested are Ceramic Mugs ..