For the Glögg:

• 1 cup slivered almonds
• 6 tablespoons Mulling Spice 
• 1 cup dried cranberries
• 2 750-ml bottles dry white wine, such as Sauvignon Blanc
• 2 cups water
• 3 tablespoons honey
• 2 cups elderflower liqueur
• 1/4 cup brandy

Garnish:

• Cassia Stick Cinnamon
• Star Anise 
• Pear slices
• Apple slices
• Orange Slices

For the Glögg:In a large pot on medium heat, add the slivered almonds and Mulling Spice. Stir continuously for 1 minute or until almonds start to get golden brown and fragrant. Next add the dried cranberries and stir for 20 seconds. Add in 1 bottle of wine, water and honey. Bring this mixture up to a boil and then reduce the heat to low and simmer for 15 minutes. Remove from heat and strain the mixture using a fine mesh strainer and discard the solids. Add the strained Glögg back to the pot and add in the other bottle of white wine and brandy. Stir and bring the Glögg to a light simmer. Avoid overly boiling the Glögg or all of the alcohol will evaporate from the mixture. Serve hot in little punch cups. Cheers!Over Night Method:This Glögg is a great overnight batched cocktail. Feel free to leave the almonds, dried cranberries and Mulling Spice in the Glögg overnight in the fridge and strain out the next day. This will make a more spicy nut-forward batch.