Sweden 
Norway 
Glogg is Sweden's answer to mulled wine, and it is categorically different from the mild, wine-only versions common further south in Europe. The Swedish Christmas drink tradition centers on a base of red wine spiked with aquavit or brandy, layered with cardamom, cloves, cinnamon, and dried orange peel, then served in small cups over blanched almonds and plump raisins. You eat the almonds and raisins with a spoon when the cup is finished. That detail alone tells you this is a serious winter drink.
Glogg has been warming Scandinavians through dark December nights since at least the 16th century, when spiced wines were a standard part of Nordic feasting. Today it anchors every Swedish julbord (Christmas table) and fills the air at outdoor Christmas markets from Gothenburg to Stockholm. The spirit component is not optional: it is what separates glogg from generic mulled wine and gives it the depth to stand up to a full spread of pickled herring, meatballs, and strong cheese.
This recipe keeps the spice blend whole rather than pre-ground, which gives you control over intensity and avoids the muddy, dusty quality that ground spices produce in hot wine. A short steep at low heat is all it needs.
Equipment
Instructions
Tap each step to track your progress
- 1
Lightly crush the cardamom pods with the flat of a knife to crack them open without splitting them fully. Bundle the cardamom, cloves, cinnamon sticks, orange peel, and peppercorns in a small square of cheesecloth and tie it shut with kitchen twine. Alternatively, use a large tea infuser.
- 2
Combine the red wine, port, and sugar in a medium saucepan over low heat. Add the spice sachet. Stir gently until the sugar dissolves, about 2 minutes.
- 3
Heat the mixture on low, keeping it well below a simmer, until steam rises steadily from the surface, about 15 minutes. The wine should reach approximately 160-170F (70-75C). Do not let it boil; boiling drives off the alcohol and dulls the spices.
- 4
Add the aquavit and vanilla extract. Stir briefly, then continue heating on the lowest setting for another 8 to 10 minutes. Taste and adjust sugar if needed.
- 5
Remove the spice sachet. Keep the glogg on the lowest possible heat until ready to serve, or remove from heat entirely and reheat gently before serving.
- 6
Place a small handful of blanched almonds and golden raisins in the bottom of each heatproof glass or cup. Ladle the hot glogg over them and serve immediately.
Tips & Tricks
Keep the heat low and steady
Glogg should steam, not simmer. If you see bubbles breaking the surface, it is too hot. Use a thermometer if you have one and target 160-170F (70-75C). A flame diffuser under the saucepan is useful on gas stoves where the lowest setting is still quite hot.
Use the best wine you'd drink on its own
The spices amplify the wine's character, not cover it. A cheap, harsh wine will taste cheap and harsh with spices added. A decent everyday Shiraz, Merlot, or Grenache costing around $12-15 is the right level. You don't need anything expensive, just something you'd pour in a glass without hesitation.
Make the concentrate ahead for parties
The glogg concentrate variation scales infinitely and stores for weeks. For a crowd, batch the concentrate in advance, then mix and heat individual portions or a full pot on the day. This also lets you control the alcohol level per cup by adding aquavit separately.
Use a cheesecloth sachet, not loose spices
Straining hot wine through a fine-mesh sieve works but is messy and imprecise. A cheesecloth bundle takes 30 seconds to make and is pulled out cleanly at the end. A large tea infuser works equally well. Loose spices mean gritty sediment in the cup.
Aquavit over brandy for authenticity
Both work, but aquavit has a caraway and dill flavor that is genuinely Scandinavian and plays differently with cardamom than brandy does. If you can find Swedish or Norwegian aquavit (Linie, Aalborg, or O.P. Anderson are widely available), use it. The difference is noticeable.
Troubleshooting
My glogg tastes flat and weak
The wine boiled off the alcohol. Once aquavit hits the pan, heat must stay below a simmer. If you notice vigorous bubbling at any point, remove the pan from heat immediately and let it cool for 2 minutes before continuing. Flat glogg can be partially rescued by adding another splash of aquavit off heat before serving.
The glogg is too sweet
Different red wines and ports vary significantly in residual sugar. Start with 2 tablespoons of sugar rather than 3, taste after the initial steep, and adjust from there. A squeeze of orange juice stirred in just before serving can cut sweetness without adding more liquid volume.
The spice flavor is overwhelming
The spice sachet sat in the wine too long at too high a temperature. Cardamom and cloves become astringent when over-extracted. Remove the sachet earlier than the recipe suggests, or use it without the peppercorns for a milder result. With pre-ground spices the problem is worse and harder to fix, which is why whole spices in a sachet are non-negotiable.
The raisins and almonds sank and look unappetizing
Add them per-cup, not into the saucepan. Cold almonds and raisins placed in the cup just before ladling the hot glogg will plump slightly from the heat. If they're already in the pan, they'll absorb too much liquid and turn mushy.
My glass cracked when I poured the hot glogg
Standard glasses are not tempered for sudden heat. Use thick glass mugs, ceramic cups, or glasses designed for hot drinks. If in doubt, warm the cup first by rinsing it with hot water from the kettle.
Variations
Non-Alcoholic Glogg
Replace the red wine with unsweetened grape juice or a 50/50 blend of grape and pomegranate juice. Omit the aquavit entirely. Reduce the sugar to 2 tablespoons and add an extra strip of orange peel. The result is sweeter and lighter, but the spice profile stays intact. This works well for guests who don't drink and for children.
White Glogg
Use a dry white wine such as Riesling or Pinot Gris in place of red, and replace the aquavit with elderflower liqueur or a light schnapps. Reduce cloves to 4 and omit the peppercorns. The result is more delicate and floral. Serve with dried cranberries instead of raisins for color contrast.
Glogg Concentrate (Make-Ahead Batch)
Prepare the recipe using only 1/4 cup of wine, tripling all the spices and sugar, and steep for 30 minutes to make a concentrated syrup. Strain and cool. Store in a sealed jar in the refrigerator for up to 3 weeks. To serve, combine 2 tablespoons of concentrate with 3/4 cup red wine and reheat gently, adding aquavit per serving.
Vegan Glogg
The base recipe is already vegan, as it contains no dairy or honey. Verify that your wine is vegan-fined (check Barnivore.com), as many red wines use animal-derived fining agents. Suitable wines include most natural wines and many supermarket Shiraz or Cabernet brands that state 'vegan-friendly' on the label.
Serving & Gifting
Glogg is traditionally served in small amounts (roughly 100-150ml per cup) so guests can come back for more. In Sweden it is paired with <em>pepparkakor</em> (thin ginger snaps) or small saffron buns, and eaten alongside the almonds and raisins with a small spoon. For parties, set it up as a self-serve station with a pot on the lowest burner setting, cups, and a bowl of almonds and raisins for guests to spoon in themselves.
Storage & Freezing
Leftover glogg keeps well. Let it cool fully, then store in a sealed jar or bottle in the refrigerator for up to 5 days. Reheat gently in a saucepan on the lowest heat; do not microwave, as uneven heating boils off the spirit. The spice flavor deepens after a day in the fridge, so day-two glogg is often better than fresh. Do not freeze; wine-based drinks turn watery and separate when frozen.
Common Questions
What is glogg?
Glogg (spelled <em>glögg</em> in Swedish) is a Scandinavian hot spiced wine, the Nordic equivalent of German <em>Gluhwein</em> or British mulled wine. It is made from red wine steeped with whole spices like cardamom, cloves, and cinnamon, then fortified with aquavit or brandy, and served over blanched almonds and golden raisins. It is a traditional Christmas drink in Sweden, Norway, Denmark, and Finland.
Can I make glogg without alcohol?
Yes. Replace the red wine with unsweetened grape juice or a grape-pomegranate blend, and omit the aquavit entirely. The spice and sweetness profile remain the same; the result is lighter and more like a spiced juice. It is a good option for children or non-drinking guests.
What can I use instead of aquavit?
Brandy is the most common substitute and works well. Dark rum adds a molasses warmth. Bourbon is less traditional but compatible with the spice profile. Aquavit is worth seeking out for its caraway notes, but the recipe is forgiving about which spirit you use.
How do you pronounce glogg?
The Swedish spelling is <em>glögg</em>. The 'o with umlaut' produces a sound like the 'u' in 'burn' or 'fur'. Approximately: 'GLERG' with a hard G. In English it is often simplified to 'glog' (rhymes with 'log'), which is widely understood.
How much glogg does one bottle of wine make?
One 750ml bottle of wine makes approximately 8 servings of about 100ml each. This accounts for slight evaporation during heating and the volume added by the port and aquavit. For a party of 20, plan on 3 bottles and scale all other ingredients accordingly.
How long does glogg keep?
Refrigerated in a sealed jar or bottle, glogg keeps for up to 5 days. The spice flavor actually deepens on day two, so it is worth making a day ahead. Do not leave it at room temperature overnight.
