1 bottle (.750 ml) tawny port
1 bottle (.750 ml) Madeira
1 bottle (.750 ml) medium dry sherry
1/2 bottle (.750 ml) dry red wine
¼ cup Bisschopswijn Mulling Spices
15 cardamom seeds
1/2 pounds lump sugar
1/2 cup brandy
1 cup raisins
1 cup blanched almonds

Combine all ingredients except the sugar, brandy, raisins and nuts in a heavy saucepan and heat slowly. When the wine mixture is hot, place a rack on top of the saucepan so that it covers half of it. Arrange the sugar cubes on the rack, warm the brandy, pour it over the sugar and set it aflame. Ladle the wine mixture over the flaming sugar until sugar is dissolved. Serve hot in mugs, garnished with the almonds and raisins. Make about 10 servings.

There are a number of variations of this traditional Scandinavian Yuletide drink. Dry red wine, muscatel and sweet vermouth, with aquavit in place of the brandy, may be used. In another version, 2 bottles of dry red wine, preferably a full bodied dry red, are used with the quantity of aquavit increased to a whole bottle, which is poured over the flaming sugar.