Turn out the kitchen lights and watch it burn. When done there should remain a thick, pasty liquid of caramelized sugar. Most other glogg recipes just use straight sugar, but this caramelization is crucial to developing complexity. Add the sugar to the spiced wine mix. Cover and let it steep for two hours.
Many recipes call for preparing the elixir several days in advance.
I have discovered that aging for a year improves the flavor. Serve hot with a fresh orange peel garnish, twisted to release the oils. Remember that all the components are variable, and you can easily tailor the recipe to your own tastes by changing the sweetness, potency, or other ingredients. The orange peel garnish, however, is essential to the fragrance. Drink while sitting down and give your car keys to a friend.