- 1 bottle of red wine
- 100g/3½oz demerara sugar
- 1 tbsp honey
- 1 vanilla pod, seeds scraped out
- 2 cinnamon sticks
- 1 tsp cloves
- raisins
- crushed hazelnuts
- Combine all ingredients (except the raisins and hazelnuts) in a pan and warm up very slowly, never allowing it to boil.
- Place two tablespoons each of raisins and hazelnuts into each glass and ladle in the glögg.