Danish Glögg
A warming Danish glögg with red wine, akvavit, brown sugar and warm spices, finished with raisins and blanched almonds.
Ingredients
- 750 ml red wine
- 100 ml akvavit
- 80 g brown sugar
- 6 cardamom pods, lightly crushed
- 2 cinnamon sticks
- 6 whole cloves
- Peel of 1 orange
- 40 g raisins
- 30 g blanched almonds
Method
- Add the red wine, brown sugar, cardamom pods, cinnamon sticks, cloves and orange peel to a saucepan.
- Warm gently over low heat until the sugar dissolves, then keep just below a simmer for 20 minutes.
- Remove from the heat and stir in the akvavit.
- Divide the raisins and blanched almonds between heatproof glasses or mugs.
- Strain the warm glögg over the raisins and almonds and serve straight away.
How to serve
- Glassware
- Heatproof glass or mug
- Serve temperature
- Hot
- Garnish
- Raisins and blanched almonds
A Scandinavian Winter Classic
Danish glögg is a deeply spiced mulled wine with one defining twist: a generous splash of akvavit stirred in at the end. Where Swedish glögg often leans on vodka or fortified wine, the Danish version takes its character from the caraway and dill notes of akvavit, which cut through the sweetness of the brown sugar and the richness of the spices. The result is warming without being heavy, and unmistakably northern in feel.
The base is straightforward: red wine, brown sugar, cardamom, cinnamon, cloves and a strip of orange peel, all warmed gently so the spices have time to release their oils. Keeping the pan just below a simmer is important. Boiling the wine drives off the alcohol and can pull bitterness from the spices, so patience here pays off. A soft, slow infusion of about twenty minutes is enough to build real depth without turning the drink harsh.
Serving the Traditional Way
The finishing ritual is part of what makes Danish glögg feel like a proper winter occasion. A small spoonful of raisins and a few blanched almonds go into each glass before the warm wine is strained over the top. The raisins plump up as they sit in the hot liquid, and the almonds are fished out with a little spoon and eaten between sips. It is a slow, sociable way to drink, suited to long, dark evenings.
For a milder serve, leave the akvavit out and stir in a measure of Hot Apple Gin instead. The orchard apple and warm spice profile sits comfortably alongside the cardamom and clove, and gives the glögg a slightly softer, fruitier finish that still feels firmly seasonal.
Frequently asked questions
What does akvavit add to Danish glögg?
Akvavit brings a caraway-led, slightly herbal kick that lifts the spiced red wine and gives Danish glögg its distinct northern character.
Why are raisins and almonds in the glass?
They are a traditional Danish touch. The raisins plump up in the warm wine and the blanched almonds are eaten with a small spoon between sips.
Can I make it ahead?
Yes. Infuse the spiced wine in advance, then reheat gently and add the akvavit just before serving so the spirit keeps its character.
Related recipes
Glögg
The Nordic mulled wine, richly spiced with cardamom and cinnamon and served with plump raisins and blanched almonds for a true taste of Scandinavian winter.
Mulled Wine
The English Christmas classic — red wine warmed with citrus, sugar and winter spice, often lifted with a measure of brandy or port.
Glühwein
The classic German mulled wine — red wine gently warmed with orange, cinnamon and clove. The defining drink of the Christmas market.
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