Happy Thanksgiving Linda, 

I'm just dropping here in your inbox to wish you a blessed day, and to share with you my new recipe for non-alcoholic gløgg.

First of all, thanks to each of you who have sent me encouraging messages about my sobriety since Tuesday's newsletter. Committing to this change is something I'm pretty proud of. It's not easy to make that decision in a place and culture where alcohol is just about everywhere, but it was a life-changing one in all the best ways.

And thanks for your enthusiasm for an N/A gløgg recipe and to those of you who offered tips.

I'll keep this short since today's a holiday. I'll be back soon with more recipes and stories.

Enjoy the recipe, and I wish you a good day!

- Daytona

Daytona's Gløgg (Non-Alcoholic Version)

32 fl oz cranberry juice (no sugar added)
32 fl oz black cherry juice (no sugar added)
32 fl oz apple juice (no sugar added)
1/2 cup raisins
8 dried figs, quartered
3 cinnamon sticks
10 green cardamom pods
1 tablespoon whole cloves
2 star anise
2 (2-inch) strips of orange peel
1 cup water
1/4 cup sugar
2-3 tablespoons loose black tea leaves
1/4 cup blanched almonds

Heat all three juices in a large pot with the raisins, figs, cinnamon sticks, cardamom pods, star anise, and strips of orange peel. Bring to a boil, then lower the heat, cover, and allow to simmer for 30 minutes.

Meanwhile, in a small pan, combine the water, sugar, and tea leaves and bring to a boil, stirring until the sugar dissolves. Turn off the heat and allow to steep while the gløgg simmers.

Strain out the tea leaves while you pour the sweetened water into the gløgg. Ladle the gløgg into mugs, ideally something clear and heatproof, adding to each some of the raisins, figs, and almonds. (Be sure not to accidentally pour the cloves into the mugs as you serve.) Garnish with a cinnamon stick and a slice of orange, if you'd like.

NOTE: The amount of sugar is a matter of taste, and depends on the juices you choose. I recommend searching for unsweetened juices so you can have control of how sweet you make the gløgg. Ultimately, the choice is yours, and I hope you make this recipe again and again, adjusting ingredients and making it your own.