2 cups dry red wine
½ cup golden raisins, additional for serving
12 cardamom pods
5 dried figs, sliced
4 cinnamon sticks
3 star anise
1 orange, zest and juice
½ heaping cup sugar
½ cup vodka
¼ cup bourbon
blanched almonds, for serving
pepparkakor (ginger snaps), for serving
Place red wine, golden raisins, orange zest and juice, cardamom pods, figs, cloves, cinnamon sticks and star anise in a large pot; bring to a simmer, stirring from time to time. Remove from heat, add sugar and stir until fully dissolved.
Heat vodka and bourbon; add to red wine mixture, stir and strain.
For serving: place a small handful of raisins in each glass, pour glögg evenly between the glasses, and serve with blanched almonds, raisins and pepparkakor (ginger snaps) on the side.