Norwegian Glögg
A traditional Norwegian glögg with red wine, aquavit, cardamom and the classic raisins and almonds.
Ingredients
- 750 ml red wine
- 100 ml aquavit
- 60 g sugar
- 6 cardamom pods, lightly crushed
- 1 cinnamon stick
- 6 whole cloves
- Peel of 1 orange
- 40 g raisins
- 30 g blanched almonds
Method
- Pour the red wine into a saucepan.
- Add the sugar, cardamom pods, cinnamon stick, cloves and orange peel.
- Warm gently over a low heat until the sugar dissolves, about 5 minutes.
- Continue heating for 15 minutes without letting it boil.
- Remove from the heat and stir in the aquavit.
- Add a small spoonful of raisins and blanched almonds to each glass before pouring.
How to serve
- Glassware
- Small heatproof glass or mug
- Serve temperature
- Hot
- Garnish
- Raisins and blanched almonds
A Scandinavian Christmas tradition
Glögg is the Scandinavian answer to mulled wine, and in Norway it has a few details that set it apart. The use of aquavit instead of brandy or vodka, the generous handful of cardamom and the small spoonful of raisins and almonds in the glass all mark it as distinctly Norwegian. Every family has slightly different proportions, but the essentials are the same.
The aquavit is what gives this glögg its character. It is a clear spirit distilled with caraway, dill and other botanicals, and it adds a savoury complexity that other spirits simply cannot reproduce. If you cannot find aquavit, a good quality vodka will work as a substitute, but the drink will lose some of its identity.
The role of cardamom
Cardamom is the dominant spice in Norwegian glögg, used more generously than in any other mulled wine tradition. The pods should be lightly crushed before being added to the pan so the seeds inside can release their oils. This brings a warm, almost menthol freshness that lifts the wine and balances the sweetness.
Cinnamon and cloves play supporting roles. A single cinnamon stick and a small handful of cloves are enough. The orange peel adds brightness without dominating. Resist the urge to add ginger or star anise, which are not traditional in Norwegian glögg and would shift the flavour profile in the wrong direction.
The raisins and almonds
Adding raisins and blanched almonds to the glass before pouring is the most distinctive touch. The raisins absorb the warm wine and become plump and richly flavoured, while the almonds offer a clean, nutty contrast. Eat them with a small spoon once the glass is empty. Serve in small heatproof glasses, since glögg is meant to be sipped slowly. For a different style of winter drink later in the evening, a small batch of Hot Apple Gin offers a brighter apple-led alternative.
Frequently asked questions
What is aquavit?
Aquavit is a Scandinavian spirit flavoured with caraway, dill and other botanicals. It adds a distinctive savoury depth to glögg that vodka or brandy cannot quite match.
Why are raisins and almonds added to the glass?
It is a traditional Scandinavian touch. The raisins soak up the warm wine and become plump and flavoursome, while the almonds add a satisfying contrast in texture.
Can I prepare this in advance?
Yes. Many Norwegian families make a large batch of the base and let it rest for a day or two before serving. The flavours mellow and deepen with a little time.
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