Wednesday, 1 December 2010

Christmas spiced red wine - Glögg

So you have made your lussebullar and your pepparkakor, now you definitely deserve a drink.
This is the Swedish equivalent to mulled wine or glühwein.
A "Christmassy" drink that will warm you from the inside out.
Traditionally drunk in a small cup with a few raisins and almonds (blanched) in the bottom.
You can also make a non-alcoholic version with blackcurrant squash, or if you like it a bit stronger, you simply add 1 dl cognac. 


  • 1 bottle of red wine
  • 1 dl sugar
  • 2 1/2 dl water
  • half a thumb sized piece of ginger
  • 2 cinnamon sticks
  • 8 cloves
  • 1 tsp cardamom seeds
  • 1 slice of orange peel

Crush the ginger and break the cinnamon in half (if needed).
Bring the water and all the spices to the boil, and let it simmer for 30 minutes.
Sieve, and mix with the sugar and red wine. Heat the mixture, but do not boil.
Serve with a few raisins and almonds.

Enjoy responsibly!


  1. I love Glogg! Thanks for the recipe, I'll be sure to make some this Xmas season.

  2. I found your blog on linkreferral's directory and got curious.
    I know the Gluehwein or like we say here in the US, the Glow Wine.
    I love that stuff! My husband, he is original from Germany, had me trying it out on a Christmas Market in Germany on a cold winter night. Although it hardly never gets really cold here in South East Texas, we always buy a few bottles for the Christmas season. ;)
    I just printed out your recipe and we will definitely try it. What kind of red wine would you suggest? A tart or more a sweeter red wine?

  3. Thank you for for positive comments. They warm me even better than glogg ;-)
    To answer PJ's question, my recomendation would be to use a Cabernet Sauvignon or a Shiraz. Full bodied wines works best (in my opinion).
    Happy holidays! Jen

  4. nice, The only prob is that i drank it all before
    my guests arived. Im following your blog, and hope you get a chance to follow mine