There is nothing cozier than the warm tingle of spices wafting through the house around Christmas time. For most adults, the magic of Santa Claus may have faded, but the Christmas spirit is very much alive in the traditions we keep centered around family, food, and drinks.
For me, the aroma of spicy ginger, cinnamon and sweet cardamom reminds me of my European roots and the night markets flowing with steaming mulled wine.
One particular type is Glögg. It is best served hot and shared with some great company on a cold Christmas night. If you are looking for a new addition to your holiday traditions, try this recipe.
While hot cocoa is the drink of choice for the holidays, this Swedish Glögg is a great adult alternative. The notes of orange zest will brighten up even the darkest winter night.
What is Glögg?
Glögg is a traditional Swedish variation of mulled wine. The name itself comes from the Swedish word glödga which is a verb meaning: to mull or to burn. It is served hot and usually at Christmas time.
As for how to pronounce it, here is an entertaining and informative video for you:
Ingredients
Here is what you will need for this recipe:
- red wine
- sugar
- orange zest
- raisins
- blanched almonds (skin removed)
- cardamom seeds
- fresh ginger root
- cinnamon stick
- whole cloves
- garnishes: orange slices and star anise
Variations
- Glögg is highly versatile in the type of alcohol and spices used. While this particular recipe calls for wine, the Swedes are not afraid to replace it with aquavit, brandy or vodka or a combination.
- You can make a non-alcoholic version with juice such as grape, apple or blackcurrant.
How to Make it
Not only is this holiday recipe easy to make, but it is an instant crowd-pleaser. It makes a large batch of about six servings, but Glögg can easily be saved and reheated throughout the duration of your holiday celebrations.
While it is simmering on your stovetop, the sweet and spicy bouquet will fill your home with warmth and transport you to a night under the fairy lights of a European Christmas market.
- Combine the wine, sugar, orange zest, raisins, almonds, cardamom seeds, ginger root, cinnamon stick and cloves in a large pot. Bring to a simmer over medium heat. Lower the heat and let it gently simmer for 10 minutes.
- Remove from heat and let it stand for a couple of minutes.
- Strain the liquid to remove the spices, nuts and raisins.
- Ladle into heat-proof glasses or mugs. Garnish with orange slices and star anise. Serve!
Tip: To strain the glögg you can use a mesh strainer, slotted spoon or just pick the whole spices and almonds out with tongs. You may instead choose to reserve the raisins and almonds and return them to the drink. They can be eaten directly out of the mug with a spoon!
Storage & Reheating
- Store leftovers, once they've cooled, in an airtight container in the fridge for up to 3 days.
- Reheat the glögg gently on the stove over low or medium-low heat. You can also reheat it in a slow cooker on low.
FAQ
You can serve the drink in any heat-proof glass or mug. Ceramic, porcelain and glass should all work great. I recommend clear glass mugs so that you can see the contents through the glass or some festive Christmas mugs.
Glögg is a Swedish version of mulled wine but adds different ingredients like raisins and almonds and sometimes different alcohols.
Did you enjoy this Glögg recipe? Let me know in the comments and please share it!
📋Recipe
Cinnamon & Orange Glögg
Ingredients
- 1 bottle red wine
- ½ cup sugar
- 2 tablespoons orange zest
- 2 tablespoons raisins
- 2 tablespoons blanched almonds (skin removed) - chopped
- 1 tablespoon cardamom seeds
- 2 tablespoons ginger root
- 1 cinnamon stick
- 8 cloves
- orange slices - as a garnish
- star anise - as a garnish
Instructions
- Combine the wine, sugar, orange zest, raisins, almonds, cardamom seeds, ginger root, cinnamon stick and cloves in a large pot. Bring to a simmer over medium heat. Lower the heat and let it gently simmer for 10 minutes.
- Remove from heat and let it stand for a couple of minutes.
- Strain the liquid to remove the spices, nuts and raisins.
- Ladle into heat-proof glasses or mugs. Garnish with orange slices and star anise. Serve! (You may also reserve the raisins and almonds and return them to the glögg. They can be eaten directly out of the glögg with a spoon.)
Notes
- To strain the glögg you can use a mesh strainer, slotted spoon or just pick them out with tongs.
- Store leftovers, once they've cooled, in an airtight container in the fridge for up to 3 days.
- Reheat the glögg gently on the stove over low or medium-low heat. You can also reheat it in a slow cooker on low.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Looking for more holiday options? Try our Salmon and Dill Mousse
Terri says
Any warm red wine drink on a cold winter night is a friend of mine ! And I bet it makes your home smell amazing!
Joss D says
You bet! We are on the same page 😉
Sabrina says
Yum, such a cozy and delicious drink and perfect for a crowd. I love the European traditions and variations, lovely 🙂
Joss D says
Thank you Sabrina 🙂 cozy is a great word for it.
Marieke says
I'm so excited to have found this recipe! My dad grew up in the Netherlands and his favourite mulled wine always had almonds -- can't wait to make this for him!
Joss D says
That's so cool Marieke! I hope he enjoys it! It's so lovely on a cold night. 🙂
Elaine says
The smell of this wafting through the kitchen takes me back to German Christmas markets and chilly fall days in Prague! Adding raisins is new to me, but it's a great idea!
Joss D says
It always reminds me of Germany as well! The raisins are yummy in it, if you like that kind of thing. Thanks Elaine!