Glögg is the quintessential Nordic winter warmer—a spiced, often alcoholic mulled wine or spirit cherished across Scandinavia, from Denmark to Sweden, Norway, Finland, and even Estonia. This festive elixir is a hallmark of the holiday season, evoking cozy evenings and the nostalgic glow of shared merriment.
For a deeper dive into its storied past, including the unexpected impact of prohibition (or lack thereof), check out the history on Wikipedia. But today, we’re here to talk flavour, tradition, and how to bring this beloved drink to life in your own home.
A Sip of Nostalgia
Glögg has been a staple in my family’s holiday celebrations for as long as I can remember—or, at least, for as long as I could sneak a glass or two during my parents’ lively soirées. Under the guise of playing the dutiful host, I’d swipe a warm mug meant for some unsuspecting guest and revel in its sweet, spicy allure.
Even now, Glögg holds its place as a holiday tradition in my home. There’s something magical about its rich aroma—a bold red wine infused with spices, citrus, and just enough spirit to add a little glow to the evening. It’s the perfect drink to serve your guests, conjuring visions of festive gatherings and timeless holiday cheer.
For the full experience, I recommend serving Glögg in tall mugs or ornate goblets to channel the old-world charm you’d find in a period-piece holiday film. Authenticity and atmosphere are key to this ritual!
Ready to Brew?
Now that your cups are in hand (perhaps courtesy of my friends at Mystic Fusion Art), it’s time to roll up your sleeves and brew some Glögg magic. This recipe offers two approaches:
1. The Extract Method – Brew a concentrated base and let it cure for 1–3 weeks. Perfect for those who plan ahead.
2. The Quick Party Prep – Mix and serve immediately, because who has time to wait?
Whichever method you choose, Glögg keeps well, so you can enjoy it throughout the holiday season and beyond.
Danish Glögg Recipe
Ingredients:
• 1 vanilla pod (seeds removed)
• 200g white sugar
• 200g brown sugar (preferably muscovado)
• ½ tsp freshly grated nutmeg
• 20 whole cloves
• 4 cinnamon sticks
• 10 cardamom pods (seeds removed)
• 10 whole peppercorns
• 1 tbsp ground allspice
• 5 star anise
• 1 licorice root (more if desired)
• 25g fresh ginger (julienned)
• 3dl fresh apple juice or cider
• 1 lemon (thinly sliced, peel on)
• 2 oranges (thinly sliced, peel on)
• 1dl snaps or vodka (optional—but let’s be honest, it’s not really optional!)
• 6dl port wine
• 1.5dl dark rum
Instructions:
Step 1: Prepare the Extract
1. In a large pot, combine the vanilla seeds, pod, sugars, spices, licorice root, ginger, and apple juice. Stir to mix.
2. Heat slowly until the sugar dissolves and the mixture boils. Cook for 5 minutes, stirring occasionally.
3. Remove from heat and stir in the snaps, rum, and port wine.
Step 2: Store and Cure
1. Pour the mixture—spices and all—into sterilized jars or bottles. Add the citrus slices evenly.
2. Seal the containers and store in a cool room for 1–3 weeks, agitating occasionally.
3. Taste as it cures. If the flavours become too bitter or strong, you can adjust by removing the citrus rind or some of the star anise.
Step 3: Strain and Bottle
1. After curing, strain the mixture through a fine mesh or cloth for a clearer extract.
2. Transfer to clean glass bottles for storage.
Serving Glögg
To serve, warm 2dl of red wine per glass in a pot. Once it reaches a simmer, remove from heat and stir in ½dl of Glögg extract. Serve immediately in mugs or goblets, garnished with sliced almonds and rum-soaked raisins for a traditional touch. 
So what are you waiting for? It’s time to brew, toast, and embrace the festive spirit of Glögg.
Skål!
