Last updated on December 1st, 2017
Yesterday was my birthday, and boy, did I live it up! I mopped the kitchen floor. I folded some laundry. And then, just for the heck of it, I made some beautiful-beautiful Glögg. Read on, and I’ll give you a few fun facts about this Swedish Christmas beverage, along with my step-by-step recipe:
Fact #1: There are as many recipes for Glögg as there are people who like to drink it.
Fact #2: The beverage is pronounced in a variety of ways. I’ve heard it managed (or mangled) thusly: “glug,” “gloog,” and “glurg.”
Fact #3: Glögg, which literally means “glow,” is an intoxicating brew!
My recipe is actually an amalgamation of many “authentic” Glögg recipes, including this one from Scandanavia Today. It’s as delicious as anything. I think it tastes like pure happiness.
Here’s the recipe in photographic steps (you’ll find a printable version at the end of this post):
To start, remove the fragrant zest from a large orange, and cut it into strips. Set aside for a moment.
Then scrub a 2-inch knob of ginger, and slice it lengthwise into fairly-thin strips. You needn’t peel the ginger. Set aside.
Next, put 10 cardamom pods on your work surface…
And smash them with a mallet (or use the bottom of a stout drinking glass, as I did), to release their glorious perfume.
Now grab a non-reactive pot that will hold at least 5 quarts. I used the blue Dutch oven that I obtained from this online source.
Into the pot, tip 1 bottle of Claret (or, use any dry red wine)…
2 cups vodka or brandy…
1 bottle good port…
And 2 cups plain water.
Violently fling the orange peel and the sliced ginger into the pot.
Then, while sugar plum fairies dance in your head, add the crushed cardamom, 2 attractive cinnamon sticks, and…
…10 whole cloves.
No pictures of these next steps: Over a medium flame, bring the works to a simmer. Adjust the heat to maintain a bare simmer for just 5 minutes. Cool to room temperature, and then cover the pot, and refrigerate for 12-24 hours.
Then set a wire-mesh sieve over a bright green bowl…
And strain the Glögg. Discard the solids.
Return the liquid to the original pot…
And add 1/2 cup sugar. If you’d like a sweeter beverage, then by all means add extra sugar.
No picture here, because I forgot to take one: While stirring from time to time, heat the brew just to a simmer.
Then hide your car keys, because we’re going to drink our Glögg!
Put some dark raisins in a cup or a mug (use clear glass for the best effect)…
Add some slivered almonds…
And then ladle in the purple stuff, and insert a small spoon.
Why do you need a spoon? Well, after you’ve consumed the beverage, you’ll want to eat the yummy raisins and almonds that have settled at the bottom of the cup.
That’s why.
Shall we enjoy our drinks in front of the Christmas tree? Good. Let’s head into the parlor.
Folks, this Swedish sweetness rings all the right bells during the holiday season. Do me proud and make a batch, okay?
Enjoy this recipe? Get my email updates.
Here’s the printable:
This sinfully-delicious, highly-fortified mulled wine is traditionally served in Sweden during the December holidays. For the best flavor, make the brew 12-24 hours before you wish to serve it.
Ingredients
- 1 (750ml) bottle Claret (or another dry red wine)
- 2 cups vodka
- 1 (750ml) bottle port wine
- 2 cups water
- The peel of 1 large orange, roughly cut into strips
- A scrubbed 2-inch knob of unpeeled ginger, sliced
- 10 cardamom seeds, lightly crushed
- 2 cinnamon sticks
- 10 whole cloves
- 1/2 cup (or more) sugar
- Dark raisins and slivered almonds -- a small handful for each serving
Instructions
- In a 5-quart or larger non-reactive pot (enameled cast iron works well), add the claret, vodka, port, water, orange peel, ginger, and spices. Bring the mixture to a simmer. Adjust the heat to maintain a slow simmer for 5 minutes. Cool to room temperature, then cover the pot and refrigerate for 12-24 hours.
- Pour the Glögg through a wire-mesh sieve set over a large bowl. Discard the solids, and return the strained liquid to the original pot. Add the sugar. While stirring occasionally, bring the liquid to a bare simmer. Taste carefully. You might like to add more sugar.
- To serve, tip raisins and slivered almonds (a small handful of each) into attractive cups or mugs. Ladle in the warm Glögg, and add a spoon. After you've consumed the beverage, use the spoon to eat the raisins and almonds.
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Rosemary says
Happy Belated Birthday Kevin! I hope you had a wonderful day.
Ingmarie E Peck says
I used to do this all the time for the Christmas season in Sweden, except for the peels and spices, we just went to the local drugstore and got a bottle of glögg+Spices ,all ready to go.
Here I have to follow a recipe I ran out of the spice mix years ago.
Skål och gu’tår .
Cheers.
Grazyna says
We always made it when we were decorating our Christmas tree. Now we don’t do a tree anymore but still make glögg at least once during the Christmas season.
Mary in Iowa says
Did you intentionally omit the quality control step of taste testing the vodka, claret and port before adding them to the blue pot?
A very happy belated birthday. I am so glad you were born, that you’re talented, fun, mentally curious, and that you share with us the knowledge all of that curiosity brings to you.
melody says
Sounds YUMMY! Have you ever cut the recipe in half?
Nolie Freeman says
Sounds like a wunnerful birthhhhday. Will be trying this is your honor.
Shirley B. says
That last picture is just lovely!! It just screams CHRISTMAS!!
Hope your holiday is just as wonderful as you are, Kevin. Cheers!
Kevin Lee Jacobs says
Hi Melody – You can absolutely cut this recipe in half, and use a smaller pot. Enjoy!
Hi Shirley B. – Well. That settles it. I’ve just changed the header photo to one you like.
Barbara says
What a festive recipe! And i have to smile at your photographs – our Wusthof Ikon knife set JUST arrived within the last half hour. We’re over the moon! It was our Christmas present to ourselves. 🙂
Cheers!
PS: Supremely sharp knives – oh, the danger. I need to learn new skills!
Brenda Johnson says
I’m pretty sure I know how the reindeer fly and santa keeps warm at the north pole!!! This is SO yummy!!! What a lovely libation for the cold winter evenings!!! Perfectly sweet, robust with red wine and port, warm spicy goodness in a mug! (And the raisins and almonds are wonderful too-all of those flavors soak right into them!) Thanks for sharing Kevin!!!
Carolyn Contois says
Happy Birthday and Wonderful Holidays to you. Thank you for making my Sundays…. only reason to open e-mails!
Nice Birthday drink…. I’m sure I wouldn’t remember how old I was nor would I care!
Freddy says
This holiday beverage sounds delightful! I can’t wait to try this. Thank you for all of the interesting and informative recipes Kevin. It’s always a treat when I open up my email.
Freddy
Dan McKinnon says
Going to make a half batch this week.
Judy says
We invite people to our home every year following our Christmas/Holiday party at work…and
serve this scrumptious intoxicating warming concoction. My wife Lise prepares it with numerous
taste tests and is positively glowing by the time we arrive at the house. Thank your for sharing
your rendition of this recipe, which she has decided to use this year. Wishing you a warm and
glowing holiday season!
LJ Grant says
I’ve never had glögg and I suspect that if I do get a chance to try some, it would be outright addictive! Perhaps I ought to send your recipe to a friend of mine. She can make it and I will stop by for a sample, then flee, flee flee! Ha ha ha.
Thanks for the recipe and step-by-step; I think I’d get into that “violently fling” part and end up having my kitchen backsplash spotted. Imagine that, travertine macchiato! (Kinda like what happened once when I was making a big wonderful batch of elderberry jelly. Thank goodness I sealed it when it was first installed. Oy.)
Happy birthday again, Kevin and thanks so much for sharing your holiday cheer.
Betsy T says
Kevin, you’ve got to do yourself a favor and discover The Spice House. Fabulous quality herbs and spices at good prices, plus specialty blends. No comparison to grocery store spices. Sadly, you don’t have the stores we have in Chicago, but they do mail order. You just missed their 20% off sale ☹️.
Kimberly K says
I was lucky and married my handsome Swedish husband. We always celebrate a traditional Swedish Christmas with lots of glögg. God Jul!!!!!!
Sheri says
Sounds yummy!
Tami says
I love your sense of humor! Violently throw it in hahahaha!
kenneth says
Your Glogg is now my official Christmas Drink. I will make this again on the 23rd so it may marinate for the 24 hours. I’m going to do a Prime Rib for Christmas dinner. I have about ten different recipes for this cut of beef, and I like all of them. I’ll figure out which in a few days. It will be roasted in my BGE.
Merry Christmas
Samantha Gray says
Oh! Gloog! Splendid drink of the Gods of Snow and Ice! Years ago, we would have 12th Night Parties and this marvelous beverage was always served. We’ve used different recipes over the years but somehow we got out of the habit of the 12th Night celebration. (Kids, grad schools and life can do that… )Time to get back in and revive the tradition with your recipe! Thank you!
Louise says
In Sweden years ago, every shop you went in from St. Lucia’s day, today the 13th, cups of glogg with pepper kakor were served. What a great smell to enjoy as you entered. The shopping became even better. Thanks for a new recipe to try.
Today is the day to make it. Tak sa mycket!
Lillian plummer says
So enjoy your posts Kevin. I am going to use your recipe. Thank you.
Love Lillian.
Michele says
Kevin with the simmering is the alcohol burned off at all or is it still potent?
CarolAnn says
Belated birthday greetings, Kevin. Despite the chores, it does seem you had a lovely day. God bless you.
Debbie says
Funny you should post this Kevin. I recently obtained a recipe for Glogg that I had thought about making…. However, I think I’ll try your version as you have not let me down yet with any of your recipes! Thank you.
Barbara says
Happy belated birthday, Kevin.
Rosemarie Tavares says
Kevin, according to my relatives that live in France. The most popular dring is Kir.
Easy.
Happy Belated Birthday!!!
Rosemarie
Tracy McC says
I have preserved yr recipe because it intrigues. Now how about one for lutefiske? I think the two
go together with Swedish Rye bread in the middle. (Happy BD, too!)
Trudi says
great way to celebrate after a hard day at work ……Happy all All Your Days Kevin…. and thanks for sharing your genius with all of us
Judy Best says
Our Swedish Club celebrated Santa Lucia on the 13th with all the customary trimmings, including Glogg, Saffron Buns, Pepperkaker and many children dressed as Lucias and Star Boys. Food, drink and songs. What a great tradition! (My B.D. the next day.)
Tressa says
Does the alcohol not cook or evaporate out of it when you simmer it ? Loved the Christmas gift ideas.
Kevin Lee Jacobs says
Hi Tressa – If you heat the Glögg to only the simmering stage — as I do — alcohol-evaporation will be minimal. Enjoy!
Adriana Fernandez says
Happy belated birthday! Thank you for all the tips and recipes! Hope you have a very merry Christmas and a wonderful New Year! The angels will be by your side!
Adriana Fernandez says
Love the Glögg! Sounds delicious! My kind of drink! Thank you!!!!
gloria says
Happy and Merry everything! Celebrate it all with gusto! Enjoy it all!
Thank You for the terrific blog that livens up our lives, kitchens and gardens.
Meryl says
Belated happy birthday and an early merry Christmas, Kevin!
While I don’t post here often, I follow you and avidly read every article that comes to my in box. Thank you for running such a wonderful and welcoming site! If I’m ever in your neck of the woods, I’d be honored to take you out for a drink!
Meryl
lise Gray says
hi Kevin, i made your Christmas Glogg this year, as i have in the past, but not with your
version of it. We had my wife’s co workers, as we have had in the past . But this year, i made
2 pots of it…yummy….one was with Vodka, the other Brandy. Everyone taste tested each
before taking a cup, and it ended out that the one recipe with Vodka, was absolutely gone in
a flash….
the other i had to give some away, but only 1/2 quart was left of the Brandy type…
thank you so much, Judy above is my spouse, this year there were 24 people that attended
,LOVED the glogg so much, ended with going home with the “recipe” whom i gave them you web site ;o) The Glogg was a tremendous Hit!!!! Thank you and Merry Christmas or Happy Holidays
Mary Jouver says
Happy Belated Birthday Kevin! Wishing you and the Silver Fox and all the furry ones
a wonderful Christmas!
Thank you for brightening my Sunday mornings with you delightful newsletters and also the fun Facebook posts.
Looking forward to another year of your updates! Blessings….
Donna Korkus says
Happy Belated Birthday Kevin,
Enjoy all of your decorating, cooking & fun loving humor.
Merry Christmas, & A Happy, Healthy & Prosperous New Year 2016
Donna Korkus
Judy says
Merry Christmas, Kevin! My maternal grandfather made gloog (he and grandma pronounced it “glug”) every Christmas. I didn’t get the opportunity to taste it because he passed away before I turned 21. That was the legal age to drink way back when. Beginning with both sets of grandparents and going back, everyone came from Swedish. That makes my brother and I 100% Swedish. We were so fortunate to have grown up with them, enjoying many Swedish dishes that are mostly unheard of these days. So happy to read your recipe! Thank you!
Molly says
Happy holidays and happy everyday to you and your gang. Thanks for a great year of cooking, gardening an stuff with lots of laughs along the way. Looking forward to next year and hoping for a cookbook too!
patrice says
Happy belated birthday Kevin. All the best of the Season to you and yours. Enjoy the holidays and I’m looking forward to more great recipes and ideas next year. Thanks for a great year
Jeanne Marie says
Happy Holidays Kevin, SilverFox and Lily the Regal Beagle!
May your holidays be filled with joy, love and peace.
Here’s to another year!
Thank you for such wonderful articles.
Kathryn says
Merry Christmas and a healthy, happy and contented 2016 to you, Kevin and to every body and soul on your home! I always spend Sunday’s with you. Thank you for all the chuckles, great recipes and helpful garden tips.
John P. says
Happy belated birthday, Kevin! Thanks so much for the Glögg recipe, we’ll give it a try this week.
Lynn says
Happy late birthday!! Hope it was fun. I always enjoy your e-mail messages. Sure would like to drop by for some glogg.
Doris says
Happy Glow and Happy Birthday Week (my husband’s was on the 16th)!!!! I’ll be making the Poinsettia Cocktail from The Italian Dish to celebrate my Italian heritage! Buon Natale
Peggy Herron says
Happy holiday Birthday ❤️ My husband used a blog reciepe from Gourmet Mazine . I loved the fragrance . The house house smelled like Christmas and for an extra bit of theatre he lit the glogg and served it flaming . We no longer make it but do start baking and rolling gingerbread Thankgiving weekend and our house smells of gingerbread for the month.
Darla Metro says
OMG Kevin!! You’re never going to believe this but I am on my first ever (at age 66) overseas trip and I happen to be in Stockholm, Sweden with my husband and daughter. Last night we went to a beautiful outdoor Christmas market and tried Glogg at one of the booths. There was a long line but it was totally worth it. It was amazing. I told my family that I was going to have to look up how to make it when I get home and when I checked my e-mail tonight after a full day of sightseeing here was your recipe. How serendipitous!! I’ll be making it very soon after I get home.
Darla
Cindy H. says
Happy Birthday! Enjoy your Birthday week!
Leslie George says
Happy Belated Birthday Kevin, I wish you many more 🙂 I have a question about the Cardamon. I have never used it and I researched and found that there are two drying methods. One leaves the hull white as yours are and are sun dried. The other color is green which is dried in a heated room. Yours looks to be the white variety. May I ask where you purchased them please? I like the fact that they were sun dried. Or if you think there is no difference I would appreciate your take. Thank you so much.
Ellen Gessler says
Happy Birthday!!
Plan on trying your Glog. Lost my old recipe.
Sure wish you were my neighbor.
Samantha Gray says
Happiest Belated, Kevin! May the coming “new year” be very good to you. Thank you for the glogg recipe. I made this years ago for a Valentines Party. Turns out it was the coldest night of the year and everyone arrived (after a brief run from the street to front door) with chattering teeth. We collected keys and handed out mugs and warmed up the company quickly. Most went home around 4 AM filled with coffee and clutching the recipe in their still warm (but now sober) fists. I will certainly try this one, as we are planning a post-Yule bash mid-January and I have lost my original.
Patti Teeters says
Happy Birthday, Kevin! Love ya.
Trudi says
HAPPY BIRTHDAY! . hide the car keys ? you bet ! I would not make it across a room with this brew in me ……I’m a cheap drunk , a little goes a long way
Sherry Pace says
Happy belated birthday Kevin! Although it sounds delicious, I haven’t made this yet. I’m woozy just reading the recipe 🙂 Hope you and yours have a wonderful Christmas and a happy and healthy 2017!
Ed says
Happy Birthday won’t forget as mine is the 6th. Off to liquor store and will try this.
Mary says
Happy belated birthday, Kevin–that’s my birthday as well!!
patrice says
Hi Kevin. Can you suggest a recipe without using alcohol? Perhaps a non-alcohol substitute? Happy belated Birthday too. Hope the Christmas season is a wonderful safe one for you and yours
Anne says
Happy Belated Birthday, Kevin! Thanks for the update on your kitten!
Kenneth C Kopsco says
Best wishes on your birthday Kevin and hope you enjoy many more! I’m truly delighted that I discovered your site. It is inspirational to me.
Vicki K says
The Glogg looks delicious. Love all the ingredients. Will give it a try. So glad you rescued a feral kitten. I did too. Found her in the garden center at Walmart cold & wet. She is so beautiful at seven years old not and loved very much.
Aurora Loiselle says
From Ottawa, Canada, we salute you Kevin and send you cheers for your generosity of spirit, your humour, your down to earth attitude and I feel great and in peace knowing that someone like you mopped the floor and did laundry duties on his birthday. You always send us recipes according to the period or season, a big thanks for that. We will replace our traditional Xmas latin american drink called “cola de mono” with your swedish Glogg recipe. Belated birthday greetings wishing you health and happiness. We think gardeners are the greatest kind people.
Pat Yerian says
Kevin
Happy Belated Birthday. Should have known you’re a fellow Sagittarian. My birthday was the 11th. I spent it wrapping presents and packing boxes for shipment. Sadly I can’t be with my children and grandchildren this year due to the virus. Hope your loved ones are nearby.
Love your blog and your recipes. Always enjoy seeing your name in my email.
Happy Birthday and Happy Holidays.
Patt Reid says
Love the entire post. Only have one question: For reasons I won’t go into here, my husband and I don’t drink vodka anymore. However, we have an amazing moonshine white rum (reminiscent of Rhum Agricole in the Caribbean). Can we substitute that?