Gloegg

Gløgg

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Traditional Scandinavian mulled wine with warming spices, rum, and almonds

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Recipe

1 cocktail (200ml)
  • Red Wine 
    750 ml
  • Tawny Port 
    250 ml
  • Dark Rum 
    250 ml
  • Water 
    360 ml
  • Brown Sugar 
    100 g
  • Cardamom pods 
    10 whole
  • Cinnamon Stick 
    3 whole
  • Cloves 
    8 whole
  • Star Anise 
    2 whole
  • Orange 
    1 whole
  • Raisins 
    100 g
  • Slivered Almonds 
    50 g
Recipe credit: Traditional Scandinavian Recipe

Instructions

Step

Soak raisins in a small amount of rum for 2-3 hours to plump them and infuse flavor.

Step

In a saucepan, combine water, brown sugar, crushed cardamom pods, broken cinnamon sticks, cloves, star anise, orange zest, and orange juice. Heat gently, stirring until sugar dissolves.

Step

Simmer the spice mixture covered for 30 minutes, then remove from heat and let steep for 1 hour. Strain to remove solids, reserving the spiced liquid.

Step

In a large pot, combine red wine, port wine, strained spice extract, soaked raisins with their soaking rum, almonds, and remaining rum.

Step

Heat gently over low heat until steaming but never boiling. Taste and adjust sweetness if needed.

Step

Remove from heat, cover, and let steep for at least 1 hour or up to overnight for deeper flavor.

Step

Reheat gently before serving. Place a spoonful of raisins and almonds in each mug, then ladle the hot Gløgg over them.

Equipment

Sauce pan
Fine Mesh Strainer
Bar spoon

Description

Gløgg is the quintessential Scandinavian winter warmer—a deeply spiced mulled wine fortified with rum or brandy and enriched with plump raisins and almonds. This traditional holiday drink combines red wine with port, aromatic spices like cardamom and cinnamon, and citrus, creating a complex, warming beverage perfect for cold winter nights. More than just a drink, Gløgg represents Scandinavian hospitality and celebration, bringing people together during the darkest months of the year.

Nutritional information

1 cocktail (200ml)
Calories
285
ABV
14.2 %
Alcohol
22.4 g
Carbs
24.5 g
Carbs from Sugar
22.8 g
Fat
1.2 g
Protein
1.8 g
Sodium
8 mg
Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.
Allergens
Nuts, Sulfites

Tips & Notes

  • Never let Gløgg boil after adding alcohol - this will evaporate the alcohol and dull the complex flavors you've worked to build.

  • Make the spice extract well in advance - the longer it steeps, the more intense and complex the flavor will become.

  • Lightly crushing the cardamom pods and cinnamon sticks releases more flavor than leaving them whole - use the flat side of a knife to crack them open.

  • Gløgg actually improves overnight - the flavors meld and deepen, so consider making it a day ahead and gently reheating when ready to serve.

  • Use a non-reactive pot (stainless steel or enamel) to prevent the wine acids from creating metallic off-flavors.

Yes! Substitute the red wine and port with red grape juice or cranberry juice, and omit the rum. The spice blend and preparation method remain the same, creating a warming, family-friendly version.

Choose a dry red wine with good body but not your most expensive bottle – Merlot, Cabernet Sauvignon, or a Bordeaux blend work excellently. The spices will dominate, so mid-range quality is perfect.

Absolutely! Traditional alternatives include brandy, akvavit, or schnapps. Bourbon or even vodka can work, though rum and brandy provide the most authentic flavor profile.

Refrigerate leftover Gløgg for up to 3-4 days. Reheat gently without boiling. The flavors will actually continue to develop, often tasting even better the next day.

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Quick recipe

Ingredients

  • Red Wine
    750 ml
  • Tawny Port
    250 ml
  • Dark Rum
    250 ml
  • Water
    360 ml
  • Brown Sugar
    100 g
  • Cardamom pods
    10 whole
  • Cinnamon Stick
    3 whole
  • Cloves
    8 whole
  • Star Anise
    2 whole
  • Orange
    1 whole
  • Raisins
    100 g
  • Slivered Almonds
    50 g

Method

  1. Soak raisins in a small amount of rum for 2-3 hours to plump them and infuse flavor.
  2. In a saucepan, combine water, brown sugar, crushed cardamom pods, broken cinnamon sticks, cloves, star anise, orange zest, and orange juice. Heat gently, stirring until sugar dissolves.
  3. Simmer the spice mixture covered for 30 minutes, then remove from heat and let steep for 1 hour. Strain to remove solids, reserving the spiced liquid.
  4. In a large pot, combine red wine, port wine, strained spice extract, soaked raisins with their soaking rum, almonds, and remaining rum.
  5. Heat gently over low heat until steaming but never boiling. Taste and adjust sweetness if needed.
  6. Remove from heat, cover, and let steep for at least 1 hour or up to overnight for deeper flavor.
  7. Reheat gently before serving. Place a spoonful of raisins and almonds in each mug, then ladle the hot Gløgg over them.