Gløgg: The King of Mulled Wine

Nov 10, 2013

If you don’t know what gløgg is yet then you have really been missing out.  Many countries and cultures have their version of mulled wine (of which gløgg is one) – the Romans were the first to heat and spice their wine.

These days, Scandinavians have got this recipe down, and nowhere in the world does this drink taste as good as it does in this northern part of Europe. All Scandinavian countries have their version of gløgg, and naturally, I think Norway has the best kind. Jokes aside, it is a traditional drink around the Christmas holiday and may be non-alcoholic as well as alcoholic.

There are pre-bottled gløggs out there for those that do not want to go to the trouble of making their own, but when you see how easy it is to make, you will never want to opt for the pre-made stuff again because my recipe is so much tastier! 🙂

The true sign of the upcoming Christmas season is when homes, restaurants, and other businesses start offering a punch bowl of incredibly aromatic hot gløgg, spiced with everything from cinnamon to cloves, fresh ginger, and citrus peel and served in elegant glass cups and with a surprise at the bottom: almonds and raisins. We like to serve some nutrition with our alcohol, what can I say! It’s a party in a bowl and also serves to warm you up on a cold winter night.

This weekend I really noticed the sky getting darker and I even heard word that snowflakes were falling a few minutes north of where we live in New York. Which prompted me to bring out my recipe for gløgg and I am definitely cooking this up on several nights in the coming weeks.

Delicious as it is, it is also potent so be sure to savor your cup(s)!

Norwegian Gløgg

1 x 750 ml bottle of full-bodied red wine

1 – 1 1/2 cup ruby port wine

2 cinnamon sticks

4-5 whole cloves

4-5 allspice berries

3-4 star anise pods

3-4 black or green cardamom pods

2 strips orange peel (no pith)

1 knob fresh ginger, peeled and sliced thin

1/2 cup light brown sugar

2 oz vodka (Optional)

Handful of blanched almonds and raisins (optional)

Combine everything in a large pot and bring to a gentle simmer.  Once simmering turn heat off and let the spices steep in the wine mixture for several hours or overnight.   When ready to serve strain and heat up liquid. Pour vodka in cups (optional) and add a few almonds and raisins and top off with the mulled wine.

Garnish with a cinnamon stick. Proceed with caution but enjoy!! 🙂

Note: Gløgg pairs really well with Riskrem! I would pour some raspberry syrup on that…

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1 Comment

  1. Sunny

    Let me know how yours turn out, Sophie and how it differs! I absolutely love this drink at this time of year. xo



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