This Is the Only Way I’m Drinking Red Wine All Winter Long
Glögg (pronounced gl-u-gg where the “u” sounds like the “u” in the word “fur”), comes from the Swedish word glödga, which means “to mull or to heat.” It is a traditional Scandinavian spiced wine that’s perfect for cozying up on a cold winter’s night. Glögg is the epitome of the Swedish concept of mys (pronounced mees), which encapsulates coziness, comfort, and contentment. Mys is more than just a feeling — it’s a lifestyle. Think of it as a warm hug, a soft blanket, and a steaming cup of something delicious, all rolled into one.
Glögg is a timeless classic that’s easy to make at home. Simply simmer red wine with a blend of warming spices like cinnamon, whole cloves, and cardamom pods, along with aromatics such as orange peels, fresh ginger, and a bit of fortified wine and sugar for extra body and sweetness. Liquor is the final key to enhancing glögg’s warmth and comfort.
Traditionally, Glögg is served in about 2-ounce mugs with a tiny spoon. To make the recipe more accessible to commonly sized mugs, I doubled the amount per serving. However if you want to keep it classic, simply halve the serving amount.
While there are many variations of glögg, this recipe is a tried-and-true family favorite. It’s a simple yet elegant drink that captures the essence of winter. So, whether you’re hosting a holiday party or simply enjoying a quiet evening at home, a mug of warm glögg is the perfect way to celebrate or unwind with your loved ones.
Why You’ll Love It
A taste of a Scandinavian tradition. Experience the magic of a Swedish winter with this authentic glögg recipe.
It’s cozy comfort in a cup. With its warm spices and sweet notes this mulled wine is the ultimate winter indulgence on cozy nights in, and during holiday gatherings.
Key Ingredients in Glögg
Red wine: The heart and soul of glögg, providing the base flavor, structure, and complexity to complement the warming spices and sweetness of the drink. Dry red wines like Beaujolais, Pinot Noir, Cabernet Sauvignon, or Merlot balance the sweeter ingredients best.
Aromatics: Whole dried spices and aromatics like cardamom, cinnamon, clove, orange peel, and fresh ginger add depth, complexity, and warmth to red wine. Lightly crushing and toasting these spices intensifies and concentrates their flavors when infusing the wine.
Madeira: The notes of dried fruit and caramel in this fortified wine impart additional sweetness and body, further complementing the warm spices and raisin garnish, as well as help maintain the shelf life by increasing the overall alcohol content to better preserve its flavors.
Aquavit: A Scandinavian spirit subtly flavored with herbs and spices like caraway, dill, and fennel that brings a complex and aromatic dimension to the mulled wine. I use the Linie brand, however any brand works. The addition of liquor provides an essential kick of heat to enhance the warmth of the drink.
How to Make Glögg
Lightly crush your spices. Just until broken down, but not too fine to not be able to strain or toast evenly.
Toast the spices. This step enhances the flavors while infusing them into the wine.
Add remaining ingredients. Slowly adding the red wine and madeira helps inhibit the steaming and sputtering. Gently simmering the aromatics with both wines guarantees maximum infusion without cooking off the flavors or alcohol.
Strain. The glögg will lose some heat while straining. Putting it back into the pot to rewarm over low heat will help maintain the temperature as you add the liquor.
Serve. Carefully ladle the glögg over the almonds and raisins in mugs and enjoy with a spoon to eat them.
Helpful Swaps
An equal amount of ruby port wine can be substituted for the madeira wine. It will impart the same sweetness and body to the mulled wine.
Aquavit can be swapped for vodka, brandy, or rum. Each liquor is commonly used and the choice is based on your own preference.
Storage and Make-Ahead Tips
Glögg can be made up to 1 week ahead and refrigerated in an airtight container; wait until just before serving to add the liquor.
Reheat gently over low heat before adding the liquor.
If You’re Making Glögg, a Few Tips
It’s important to avoid boiling. Boiling will evaporate the alcohol and change the flavor considerably. The mixture should barely bubble when simmering.
Adding the liquor at the end of cooking ensures it does not evaporate — especially when being gently reheated.
Glögg is never — and should never be — too hot to drink. It can be served and consumed immediately from the pot.
Any liquor of your choice works great for glögg. The traditional options are usually Aquavit, vodka, rum, or brandy.
Swedish Glögg Recipe
Fill your home with the aroma of Swedish winter comfort.
Prep time 5 minutes
Cook time 35 minutes
Makes Makes 4 cups
Serves 6
Ingredients
8 whole black peppercorns
6 whole cloves
4 green cardamom pods
3 allspice berries
2 (3-inch) cinnamon sticks
2 whole star anise pods
1 (750-milliliter) bottle dry red wine, such as Beaujolais, Pinot Noir, Cabernet Sauvignon, or Merlot
3/4 cup Madeira wine
1 (1-inch) piece ginger, sliced 1/4-inch thick
4 (about 3-inch long) strips orange zest (from 1 medium orange)
2 tablespoons packed light brown sugar
1/4 cup Aquavit, vodka, rum, or brandy
1/4 cup blanched slivered or whole almonds, divided
1/4 cup raisins, divided
Instructions
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Lightly crush the following and place in a medium pot: 8 whole black peppercorns, 6 whole cloves, 4 green cardamom pods, 3 allspice berries, 2 cinnamon sticks, and 2 whole star anise pods. Cook over medium-low heat, shaking the pot occasionally, until toasted and fragrant, about 3 minutes.
Slowly stir in 1 (750-milliliter) bottle red wine, 3/4 cup Madeira wine, 1 (1-inch) piece sliced ginger, 4 strips orange zest, and 2 tablespoons packed light brown sugar. Bring to a simmer. Reduce the heat to low, partially cover, and simmer gently until the flavors meld, about 25 minutes (do not let it boil).
Turn off the heat, cover the pot, and let the mixture steep for 25 minutes.
Pour the mixture through a strainer set over a large bowl or liquid measuring cup, then press on the solids gently to release all the liquid; discard the solids. Pour the spiced wine back into the pot and heat over low heat, stirring frequently, until steaming but not quite a simmer, about 5 minutes.
Stir in 1/4 cup liquor of choice, then turn off the heat. To serve, place about 2 teaspoons almonds and 2 teaspoons raisins into a mug, then pour in 5 to 6 ounces glögg. Serve with a spoon to be able to eat the raisins and almonds.
Recipe Notes
Substitutions: Ruby port wine can be used in place of the Madeira.
Make ahead: The glögg can be made through Step 4 up to a 1 week ahead and refrigerated in an airtight container. Reheat gently over low heat before adding the liquor.
Further Reading
We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
