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.
Ingredients
- 750 ml red wine — a robust, fruity style
- 50 ml port or aquavit — optional, for extra warmth
- 80 g caster sugar
- 8 cardamom pods, lightly crushed
- 2 cinnamon sticks
- 4 whole cloves
- 1 strip of orange peel
- 40 g raisins, to serve
- 40 g blanched almonds, to serve
Method
- Pour the red wine into a saucepan and add the sugar, cardamom, cinnamon, cloves and orange peel.
- Warm very gently over a low heat, stirring until the sugar dissolves; do not allow it to boil.
- Keep at a bare simmer for around 20 minutes to draw out the spices.
- Stir in the port or aquavit, if using, and warm through for a further minute.
- Place a few raisins and almonds in the base of each glass, then strain the hot glögg over the top.
How to serve
- Glassware
- Heatproof glass
- Serve temperature
- Warm, around 65°C
- Garnish
- Raisins and blanched almonds
Glögg is the heart of a Scandinavian winter, poured generously through the dark weeks of December and around Christmas tables across Sweden, Norway and Denmark. What sets it apart from other mulled wines is the bold use of cardamom, alongside the cheerful ritual of spooning up the wine-soaked raisins and almonds left at the bottom of the glass.
Tips
Crush the cardamom pods lightly before adding them so the seeds inside can release their fragrance. As with all mulled drinks, keep the heat low and steady; boiling will scorch the spices and dull the wine. A long, gentle infusion of around twenty minutes gives the deepest flavour, so resist the urge to rush. The same warming spice-and-citrus profile that defines glögg also runs through a bottle of Hot Apple Gin.
Variations
For a richer glögg, add a small measure of port or aquavit at the end, a traditional Nordic touch. Some prefer a dried fig or a few slices of ginger in the pan for extra depth. If you are serving a crowd, infuse a large batch ahead of time, then strain and rewarm gently as guests arrive.
Frequently asked questions
Why are raisins and almonds served with glögg?
It is a long-standing Scandinavian custom. The fruit and nuts soak up the spiced wine and are eaten with a small spoon once the glass is empty, making the drink feel like a tiny dessert.
What is the difference between glögg and other mulled wines?
Glögg leans heavily on cardamom and is often fortified with a splash of port or aquavit, giving it a stronger, more aromatic character than many Central European versions.
Can I make a non-alcoholic glögg?
Yes, simply swap the wine for red grape or blackcurrant juice and omit the fortifying spirit. The spice blend stays the same.
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