Glögg

Glögg is a traditional beverage served during the festive winter months in Sweden. A mulled wine with the addition of port, vodka, spices, raisins, and almonds will fill your house with the smell of Christmas. And it tastes even better, darling.

A glass mug of glogg aquavit on a white saucer with a pile of almonds on a red placemat.

From the beginning of December on through the New Year, glögg is served in Swedish homes on every festive occasion or when visitors drop by. A plate of St. Lucia Buns is typically offered with the hot spice wine. Many families also like to serve Glögg after the evening meal, when everyone is sitting around the fire—a plate of Ginger Citrus Cookies makes a great accompaniment.–Marcus Samuelsson

LC Bonus Vanilla Sugar Note

This recipe carries with it a bonus: that scraped-out vanilla pod can be upcycled. Here’s the lowdown from Marcus, the author of this recipe: “When you are using only the vanilla seeds in a recipe, save the pod for vanilla sugar. One or two are enough to flavor a pound of sugar; freeze extra pods to use later if you like. Simply bury the pod (or pods) in a canister of granulated sugar and let stand for a few days before using. Replenish the sugar as you use it – buried in sugar, the vanilla pod will remain aromatic for a few months or longer. Use the sugar in desserts and sweets, or stir it into hot coffee or chocolate.”

☞ Table of Contents

Glögg

A glass mug of glogg aquavit on a white saucer with a pile of almonds on a red placemat.
A festive Swedish mulled wine, glögg boasts the addition of ruby port, vodka, raisins, almonds, and warming spices. Perfect for serving with ginger cookies, too.

Prep 1 d
Cook 25 mins
Total 1 d 25 mins
Drinks
Swedish
12 servings
164 kcal
5 / 2 votes
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Ingredients 

  • 2 cinnamon sticks broken into pieces
  • 1 teaspoon cardamom pods
  • 1 small piece ginger peeled
  • Grated zest of 1/2 orange
  • 6 whole cloves
  • 1/2 cup vodka
  • 1 750-ml bottle dry red wine
  • 1 cup ruby port or Madeira
  • 1 cup sugar
  • 1 tablespoon vanilla sugar (see Note)
  • 1/2 cup blanched whole almonds
  • 1/2 cup dark raisins

Directions
 

  • Crush the cinnamon and cardamom using a mortar and pestle (or put them on a cutting board and crush them with the bottom of a heavy pot). Put them in a small glass jar and add the ginger, orange zest, cloves, and vodka. Let stand for 24 hours.
  • Strain the vodka through a fine sieve into a large saucepan; discard the spices. Add the red wine, port or Madeira, sugar, vanilla sugar, almonds, and raisins, and heat over medium heat just until bubbles start to form around the edges.
  • Serve the glögg hot in mugs, with a few almonds and raisins in each one; keep any remaining glögg warm over very low heat until ready to serve (do not let boil).
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Show Nutrition

Serving: 12servingsCalories: 164kcal (8%)Carbohydrates: 25g (8%)Protein: 2g (4%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 5mgPotassium: 120mg (3%)Fiber: 2g (8%)Sugar: 18g (20%)Vitamin A: 3IUVitamin C: 1mg (1%)Calcium: 29mg (3%)Iron: 1mg (6%)

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Originally published December 03, 2009

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Comments

  1. 5 stars
    This is an excellent recipe although I made it without the vodka. The ruby red port is a nice touch and gives the drink a deep almost earthy kind of feel. Glögg is great served warm, which is of course the traditional way of doing it. We are experimenting with a few recipes to serve glögg chilled over cracked ice for the warmer months. The interesting thing about glogg is that there is no “one” recipe. Experimentation rules the day. I even had a batch made with Zinfandel and was pleasantly surprised!

  2. 5 stars
    This warm drink is fantastic! HOWEVER, strap a pillow to your tail as you’ll probably fall on it! 🙂 We used to keep this in those large coffee pots like you see at Church. Just go up, tap a glass and begin your journey.

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