This traditional Scandinavian Christmas drink was originally mulled wine, but over the years it came to acquire a considerably stronger alcoholic kick. Some Swedes even make it with high-proof neutral alcohol—a personal antifreeze for icy Scandinavian winter nights—but brandy and aquavit or vodka give it a nicer flavor.

Combine in a large nonreactive pot:

Tie up in a small square of cheesecloth:

Add to the pot, cover, and bring almost to a boil. Reduce the heat to low and simmer, covered, for 1 hour. Discard the spice packet and orange zest. Stir into the wine:

Hold a lighted long match near the liquid until the alcohol fumes ignite. Let burn for about 5 seconds, then extinguish by covering the pot. Ladle into warmed cups (be sure to spoon a few raisins into each) and garnish each cup with:

Serve with small spoons for the raisins and almonds. Alternatively, you may strain, transfer to bottles, and store the glögg at room temperature for several months before serving. To serve, gently reheat until warm and garnish each serving with raisins and almonds.