There’s nothing quite like wrapping your hands around a warm mug of Glogg on a cold night. This Scandinavian mulled wine is sweet, spiced, and deeply comforting—like Christmas in a cup. I’ve made this drink countless times, and over the years, I’ve picked up a few tips that really make it shine. Let’s walk through how to make a batch of cozy, fragrant Glogg you’ll want to sip all season long.
Glogg
Ingredients
Makes: About 6 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
You’ll need:
– 1 bottle (750 ml) of dry red wine
– 1/2 cup (120 ml) brandy or vodka (or aquavit for a more traditional twist)
– 1/2 cup (100 g) sugar (or try honey or maple syrup to taste)
– 2 cinnamon sticks
– 1 tsp (2 g) whole cloves
– 1 tsp (2 g) cardamom pods, lightly crushed
– Zest from 1 orange (avoid the bitter white pith)
– 1/4 cup (40 g) raisins
– 1/4 cup (30 g) blanched almonds
Equipment:
– Large saucepan or pot
– Fine mesh strainer or slotted spoon
– Heatproof mugs or glasses (mulled wine glasses work great)
Method
- Warm the base. In a large pot over low heat, pour in the red wine, brandy, and sugar. Stir gently until the sugar dissolves. Don’t let it boil—you want it warm, not bubbling. High heat can burn off the alcohol and dull the flavors.
- Add the spices and zest. Toss in the cinnamon sticks, crushed cardamom pods, cloves, and orange zest. Let everything gently simmer for about 20–25 minutes. The longer it simmers (without boiling), the more the flavors will blend beautifully.
- Finish with almonds and raisins. Just before serving, stir in the raisins and almonds. Let them soak for a few minutes so they plump up and absorb the warm spices. Some folks even eat them with a spoon after sipping—it’s part of the fun!
- Serve warm. Use a ladle to pour the Glogg into heat-safe mugs or glasses. Make sure to scoop up a few raisins and almonds into each cup.
Storage & Make-Ahead Tips
– You can make Glogg ahead of time—just let it cool, then refrigerate in a sealed container for up to 5 days.
– Reheat gently on the stove over low heat. Again, avoid boiling to preserve the alcohol and flavor.
– In fact, Glogg often tastes even better the next day as the spices continue to infuse!
Serving Suggestions
Glogg is all about warmth and comfort, so pair it with cozy bites:
– Gingerbread cookies: Their spiced sweetness is made for mulled wine.
– Swedish meatballs: The savory, creamy richness of the meatballs plays off the sweet, spiced wine beautifully.
– Blue cheese or stilton: The sharp, salty flavor contrasts nicely with Glogg’s sweetness.
I thought I’d share one of my favorite after-dinner pairings—Glogg with a slice of spiced apple cake. It’s pure holiday magic.
Tips & Tricks
– Go easy on the heat: A gentle simmer is all you need. Boiling can make the wine taste flat and bitter.
– Customize the sweetness: Start with less sugar if you’re unsure—add more to taste as it simmers.
– Don’t skip the zest: Orange zest adds a lovely brightness that balances the warm spices.
– Use what you’ve got: No cardamom? Try a pinch of ground nutmeg or a star anise pod.
– Try a virgin version: Use grape juice or apple cider instead of wine and brandy. Add a splash of lemon juice for balance.
Variations
Apple Cider Glogg
– Swap the red wine for apple cider
– Use calvados (apple brandy) instead of regular brandy
– Simmer with the same spices—deliciously fruity and festive
White Wine Glogg
– Use a dry white wine
– Add green cardamom pods and elderflower syrup instead of sugar
– A lighter, floral take on the classic
Chocolate Glogg
– Stir in a few squares of dark chocolate while it simmers
– Add a pinch of chili powder for a gentle heat kick
– Rich, cozy, and perfect for dessert
Non-Alcoholic (Virgin) Glogg
– Use grape juice or pomegranate juice as the base
– Add lemon juice to cut the sweetness
– Simmer with the same spices—just as comforting
Helpful Q&A
Can I use a slow cooker?
Yes! Just set it to low, and let it warm gently for about 2–3 hours. Great for parties.
Can I reuse the spices?
If you’re making another batch the next day, go ahead and reuse them. Otherwise, they’ll lose their punch.
Can I freeze leftover Glogg?
It’s best fresh, but you can freeze it. Let it cool, strain out solids, and store in an airtight container. Thaw and reheat gently.
Can I add other fruits?
Absolutely. Try dried figs, cranberries, or even orange slices. They soak up the flavor beautifully.
What kind of red wine works best?
Go for something dry but not too tannic—like a Merlot, Zinfandel, or Grenache. Save the fancy bottles for sipping; Glogg is all about the spices.
Glogg is more than just a drink—it’s a tradition, a warm welcome, a reason to linger at the table a little longer. Whether you’re sharing it with friends or sipping solo by the fireplace, it’s the kind of recipe that brings people together. Cheers!
