Glogg Recipe: Cozy Nordic Mulled Wine for Christmas

Glogg Recipe: Cozy Nordic Mulled Wine for Christmas

This cozy Swedish-style Glogg is made by gently warming red wine with cardamom, cinnamon, cloves, fresh ginger, and orange, then letting it steep for maximum flavor. A splash of spiced rum adds warmth, while raisins and blanched almonds get ladled right into each glass for a traditional Nordic touch. Make the base up to a week ahead and simply reheat when guests arrive — your house will smell amazing! Perfect for Christmas gatherings, holiday parties, or cozy winter evenings by the fire.

Prep Time10

Cook Time30

Steeping time2

Total Time2 40

Course: Drinks

Cuisine: Nordic, Swedish

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 286kcal

Author: Briana

Equipment

dutch oven
metal sieve (fine mesh strainer)

Ingredients

1 orange juiced, and peel removed and reserved, avoiding pith
12 whole cloves
12 whole cardamom pods crushed, include both pods and seeds
3 whole cinnamon sticks
5-6 slices fresh ginger
½ cup brown sugar
1 bottle red wine full-bodied (750 ml)
3 tablespoons raisins
3 tablespoons blanched slivered almonds
⅓-1/2 cup aquavit, spiced rum, vodka, or brandy, (to taste, we used ⅓ cup of spiced rum because we like ours less boozy! )
orange rounds and cinnamon sticks

Instructions

Gently crush cardamom pods in a mortal and pestle. Reserve both the pods and the seeds.
12 whole cardamom pods
Peel an orange and add the peel, along with the juice to a Dutch oven or stockpot. Add the cloves, cinnamon sticks, cardamom pods and seeds, ginger slices, and brown sugar.
1 orange, 12 whole cloves, 3 whole cinnamon sticks, 5-6 slices fresh ginger, ½ cup brown sugar
Add the red wine, and very gently simmer the mixture to warm through. DON'T let the mixture boil, or you will cook out the alcohol!
1 bottle red wine
Cover, and remove it from the heat. Let it steep for at least 1 hour at room temperature, preferably 4 hours. Strain away the whole spices and fruit. You can store the wine like this in the fridge, covered for up to a week until you're ready to use it.
To serve, return the mixture to a saucepan over low heat, do not boil the mixture. Add raisins, almonds, and the spirit of choice to the mixture.
3 tablespoons raisins, ⅓-1/2 cup aquavit, spiced rum, vodka, or brandy,, 3 tablespoons blanched slivered almonds
Ladle into mugs with a few of the raisins and almonds in each glass, leaving most at the bottom of the pot to flavor the liquid as it steeps.
Garnish each glass with a cinnamon stick, and an orange slice. Serve with Nordic-style gingerbread cookies (pepparkakor). Enjoy!
orange rounds and cinnamon sticks

Notes

Make ahead: Prepare the base up to a week in advance — steep, strain, and refrigerate. When ready to serve, gently reheat and add the spirits, raisins, and almonds.
Don't boil: This is the golden rule! Boiling cooks off the alcohol and makes the spices bitter. Gentle heat only.
Liquor options: Norwegian glogg uses aquavit, but this Swedish-style version calls for spiced rum. Brandy or vodka also work — or skip spirits entirely for a lighter version.
Non-alcoholic version: Replace the wine with cranberry or grape juice and omit the spirits. You may want to reduce or skip the brown sugar since the juice is already sweet.
Blanched almonds: Use blanched slivered almonds — the skins can make the drink bitter.
Storage: Strained glogg keeps refrigerated for up to one week. Reheat gently over low heat before serving.
Serving: Serve warm (not scalding!) in small mugs with a few raisins and almonds in each glass. Garnish with cinnamon sticks and orange slices. Pairs perfectly with Swedish cardamom buns, Finnish Christmas Stars, or Swedish gingersnaps (pepparkakor)!

Nutrition