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Glogg, pronounced [ gluhg ], is a hot, spiced and sweetened wine punch which is a very popular tradition during the Christmas holidays in Nordic and particularly Scandinavian homes. Glögg has origins in Sweden and is the shortening of the Swedish ” glödgat vin ” or mulled wine. Glogg drink recipes vary widely and is also known as gløgg: Norway and Denmark, glühwein: Germany, glögi: Finland, vin chaud: France and many other regional variations.
Gløgg | Mulled Wine Ingredients:
- 1 quart dry red wine
- 1 quart muscatel wine
- 1 pint sweet vermouth
- 1 tbs. Angostura bitters
- 1 cup raisins
- peelings from 1 orange
- 5 whole cloves
- 1/2 tsp. cardamom
- 1 stick cinnamon
- 3/4 cup vodka
- 3/4 cup sugar
- slivered almonds
Mix wines, vermouth, bitters, raisins, orange peel and spices. Let stand overnight. Shortly before serving, add the vodka and sugar. Heat to just below boiling and remove. Spoon a few almonds in the bottom of a punch cup and add the glogg. Leave the spoon in to eat the almonds.
This is an old Norwegian recipe which adds vodka for extra punch. It is also traditional to use ginger, nutmeg, akvavit and brandy as well as substituting fruit juices for the wine for non-alcoholic versions. Set up your bar to enjoy the drink of Vikings and warm up with some glögg throughout the Christmas holidays.
More Glogg recipes help celebrate National Mulled Wine Day annually on March 3rd.
