How to Make Traditional Swedish Glogg?

Glogg, or “mulled wine” as it is known in English, is a spiced, sweet wine usually served at Christmas in Scandinavia. Glogg is the Swedish version of mulled wine, but it isn’t quite the same as mulled wine from other countries because different spices are used, and almonds and raisins are always put in the bottom of the glass before the glogg is added.

How to Make Traditional Swedish Glogg

What is Glogg’s Made of?

Glögg is usually made of red wine; there are other bases for glögg that you can read more about below. First, sugar is added to the wine, then mostly dried spices are added, and the glogg is gently heated to extract the flavor. The most common herbs in glögg are bitter lemon, ginger, cinnamon, cardamom, raisins, and cloves.

It has a strong, dark taste of wine, citrus, and spices, and you can add sugar or leave it out (or liquor). It gives everyone who drinks it a rosy glow. It’s happiness in a cup, best served with thin, crisp, spicy gingersnaps. Glogg has also caused some trouble.

Cloves, cinnamon, cardamom, and ginger are the spices that are most often used in glogg. Orange or lemon peel, raisins, or almonds are other common ingredients. Using fruit or berry juices, you can also make glogg without wine.

How to Make Traditional Swedish Glogg?

Glogg, which is pronounced “glue-GH,” is Sweden’s holiday gift to cold people all over the world. It is sweet, warm, and spicy. Glogg is a mulled wine from the Old Norse language; its name means “glowing ember,” and it is often drunk during Christmas. In a steaming cup, this punch promises good cheer with its high-octane aromas, super-spicy flavor, and the warm glow of good wine.

You may have seen glogg for sale at Ikea and been curious about what it was. Mulled wine is a tasty drink made in many European places, and the Swedish version is usually made more robust by adding a lot of bourbon or vodka and fragrant cardamom pods. Before serving, the spices in Swedish glogg are usually strained out, which is similar to how Germany’s glühwein is made with herbs that warm the belly. In the final mug are raisins and blanched, sliced almonds.

This traditional glogg recipe by Mattias Borrman is easy to make and even easier to drink. It is not just for the holidays, it’s also great for holiday parties or as a quick way to warm up on snowy days.

Ingredients

  • One bottle of red wine
  • 1 1/2 cups bourbon or vodka, optional
  • 1/2 cup sugar
  • Two tablespoons of orange zest
  • Two tablespoons of raisins, more for serving
  • One tablespoon of green cardamom pods
  • Two tablespoons of sliced ginger root
  • One stick cinnamon
  • Eight whole cloves
  • Two tablespoons of blanched, slivered almonds
  • Orange slices, for garnish

Steps to Make it

  1. Gather the ingredients.
  2. In a 2- to 3-quart pot, mix the wine, bourbon or vodka (if using), sugar, orange zest, raisins, cardamom pods, ginger root, cinnamon stick, and cloves. Bring to 175 F (77 C) and let simmer for 2 minutes.
  3. Take it off the heat and let it sit for an hour.
  4. Strain the punch to eliminate the fruit and spices, then warm it up slowly.
  5. Add a few slivered almonds and raisins to each serving glass, along with a slice of orange.

Tips

Most of the time, red wine blends work best in this recipe. This drink has so many different tastes that the wine doesn’t have to be very good. Many of the blended wines are cheap and easy to find, which is good news.

Before the party, make the glogg, strain it, and put it in the fridge. When it’s time for the party, quickly heat it on the stove and serve.

Recipe Variations

  • Like any mulled wine, glogg comes in many different kinds. In one version of the recipe, for example, nutmeg and vanilla extract are added, along with vodka and brandy or spiced rum. Brown sugar gives it a darker sweetness.
  • Don’t save glogg for the cold months. You can also serve it over ice and cold for a Swedish-style sangria in the summer.
  • For a non-alcoholic version, replace the wine and bourbon with 4 cups of juices like grape, cranberry, or apple.

What are the Different Types of Glogg on the Swedish Market?

Sweden has a big market for glogg, and there are many different kinds of glogg to choose from. The wine glogg is the most com, traditional, out, and popular and has the same amount of alcohol as red wine. Swedish liquor stores, Systembolaget, sell about 70 kinds of glogg this year. Systembolaget sells a lot of glogg, but supermarkets also have a large selection of low-alcohol or alcohol-free glogg. You can put the different kinds into a few other groups.

Traditional wine glögg – The alcohol level in traditional red wine is usually around 10%.

Starkvinsglögg – Strong wine glogg, or starkvinsglogg, is just what it sounds like. A version of traditional glogg that is stronger. Here, the amount of alcohol is about 15%.

Glogg with extra alcohol – A few kinds also have more alcohol, which is about 20% alcohol, and add a bit of excess alcohol. Often, it was glogg with Whiskey, Rum, or Cognac added to it. There is also glogg that has been aged in different spirits’ oak casks.

White glogg –  White glogg is made from white wine. There are many kinds of white wine, so there are also many kinds of white glogg.

Other types of glögg – Other kinds, like rosé wine or apple glogg, are made from apple juice. Some of the flavors are unusual, like chocolate.

Glogg is an infused wine whose name comes from the word “glow.” German mulled wine is usually just made with spices and citrus. On the other hand, Swedish Glogg is a mix of red wine, port, and brandy steeped with fragrant spices.

How and When to Drink Glogg?

Most glogg is eaten in Sweden in December and around Christmas. In December, it’s common to have glogg with friends and family, and people drink glogg right up until Christmas. If you buy glogg at a restaurant, it will probably come in a small glass or porcelain cup with some raisins and almonds to put in it.

There is also a good chance that pepparkakor and lussekatter will be served, which you can learn more about here. Swedish ginger snaps are pepparkakor, and lussekatter is a sweet saffron bun with raisins. In the last few years, it has also become a slight trend for people to drink white glogg with ice in the summer as a pre-drink. Even though glogg is mainly served at Christmas parties, spicy drinks served hot or cold and mixed with other beverages are good any time of year, and this the glogg season much longer.

The drink is a staple in homes all over Scandinavia. It is sometimes written as glogg or glogg. Sounds good, and it is. “During the holidays, glogg is traditionally drunk as an aperitif in Sweden.”

What Wine to Use for Glogg?

Red dry wine is the most obvious answer, and I often choose something with a medium body. But don’t spend too much because you’ll be adding sugar and spices to the wine, so it wouldn’t make sense to buy something expensive. I’ve saved “bad” bottles of wine to use in glogg. So, if I bought a few bottles of wine I didn’t like, I put them on the glogg shelf. When Christmas comes, I’ll already be set up.

Merlot, Zinfandel, or Garnacha are the best red wines for mulled wine (also called Grenache). Because these wines are dark, fruity, and full-bodied, they can hold all the flavors we will add. On the label, look for words like “jammy” or “notes of vanilla.”

Conclusion

If you have leftover glogg, it will last up to three days in the fridge and heat it slowly in a pot on the stove. Two Swede’s Glogg is a mix of port, shiraz, and brandy with cinnamon, cardamom, cloves, orange peel, and sugar, and it is served hot. It tastes like German glühwein, famous at Christmas markets in Europe, but has about twice as much alcohol (17 percent ABV) (alcohol by volume).

You can serve it hot with raisins and chopped almonds or drink it cold as is. Fika in winter is a great way to warm up. Instead of coffee, you can have a mulled drink or a Swedish holiday drink. On the side, there were ginger thins and saffron rolls. When serving, add the aquavit and heat it (but do NOT boil). How do I store glogg? Glogg will last for up to a week in the fridge.