Glogg is powerful stuff. A Scandinavian drink that warms the soul on cold winter nights, it’s perfect this holiday season!
This recipe is adapted from the Swedish side of my family’s cookbook. Glögg, pronounced like glug, is one of those drinks that may sneak up on you – I affectionately call it the Long Island Iced Tea of mulled wine (yeah… it’s gotta a lot of booze in it). There are a number of variations, but this particular recipe is made with red wine, rum, bourbon, brandy, warm spices and some fruit. The warm liquid raises the temperature of the mouth and stomach, and pushes blood to the surface of the skin temporarily giving you a warm feeling. You don’t have to purchase expensive wines and spirits for this drink – just a nice table wine you enjoy. The robust spices will overpower any subtle notes that more costly drinks contain. Something inexpensive, but not cheap is the way to go.
When the pot of glogg is warming on the stove, make sure the contents do not boil – boiling will quickly dissipate the alcohol. Speaking of alcohol content, this stuff is high-octane, but it doesn’t taste like it – so be careful! I don’t call it the Swedish Long Island Iced Tea for nothing!
- 1 750ml bottle dry red wine
- 1 cup white rum
- 1 cup bourbon
- 1/2 cup brandy
- 3/4 cup sugar
- 3/4 cup dark raisins
- 1/4 cup raw almonds, blanched (almonds with no skins)*
- 1 entire orange peel
- 1 cinnamon stick
- 1/4 teaspoon whole cloves
- 5 cardamon pods
- In a large saucepan over medium-low heat, combine all of the ingredients. (Do not use an aluminum or copper pot since the metal can impart a metallic taste while the alcohol is warming).
- Allow to warm until small bubbles form along the edges. (Make sure the mixture does not boil. Boiling will decrease the alcohol content).
- Carefully strain the solids from the liquid (I like to fish-out the raisins and almonds and nibble on them later).
- Serve warm and enjoy!
I wonder if you could make this with spiced rum? I have plenty of that on hand but no white rum!
I’ve never used spiced rum, but I’m sure you could! You may have to adjust the amount of spices, so I would start with maybe half of the recommended spices, allow to steep for about 15 minutes, taste, and add more if needed. Please let me know how it turns out!
You’ve done it again!! I’ve seen plenty of mulled wine recipes “around” but YOURS is the one that stands out. Oi, this is getting added to my Christmas menu!! Touch of European class to the Christmas table 🙂
Thanks, Nagi! I hope you enjoy it! But be careful! This stuff will sneak-up on you! 😉
I love Glogg and it is pretty popular in Europe, not so much in the states dough! Will make it for Christmas, because it has been a while since last time I had it. Great flavors and beautiful picture!
Thanks, Mira! I know, I’m kind of surprised it hasn’t caught on in the States – or really any mulled wine for that matter! I LOVE walking around the Christmas-marts in Europe with a warm mug of mulled wine – I wish we had those here!
I love that it’s pronounced ‘glug’…;) I’ve never tried Glögg, but it looks truly delicious and warming.
I know, right!? What a perfect name for a drink! I hope you give it a try! 🙂
I do love anything like this at Christmas, Kathleen – love mulled wine in particular – but I’ve never had anything that packs as much ‘punch’ as this! Those Swedes know how to celebrate Christmas properly!
Ha! That’s for sure! My Swedish side has always been known to enjoy a good drink 🙂
I read about Glögg the last time I was in Europe. Firstly, I love the name, secondly, I really want to try this recipe. Lovely.
Thanks! I hope you give it a try! 🙂
I love glogg around Christmas time.. thanks for the inspiration, this is definitely a recipe I have saved to follow!
Enjoy!