Step into a winter wonderland of flavor with this traditional Scandinavian Christmas Glogg, a spiced mulled wine that fills your home with the most enchanting aromas of the season. This warming beverage combines red wine with brandy and port, infused with whole spices, citrus, and dried fruits that create a complex, deeply satisfying drink perfect for cold winter nights. Glogg is more than just mulled wine. It’s a cherished Nordic tradition served throughout the Christmas season at holiday gatherings, markets, and cozy evenings by the fire. The combination of sweet port, warming brandy, aromatic spices, and the slight bitterness of red wine creates layers of flavor that make each sip feel like a warm hug. Traditionally served with raisins and almonds in each cup, this festive drink is as much about the ritual and togetherness as it is about the delicious taste. Whether you’re celebrating Scandinavian heritage or simply want to add a special touch to your holiday entertaining, this Christmas Glogg will become a treasured tradition.
Serving Quantity: 10 servings
Cooking Time: 45 minutes (plus steeping time)
Nutrition Information (per serving):
1. Calories: 245
2. Protein: 1g
3. Carbohydrates: 28g
4. Fat: 2g
5. Fiber: 2g
6. Sugar: 22g
7. Calcium: 35mg
8. Sodium: 15mg
1. Ingredients You’ll Need
For the Glogg Base:
1. Dry red wine: 2 bottles (750ml each)
2. Ruby port: 1 cup
3. Brandy or cognac: 1 cup
4. Granulated sugar: 3/4 cup
5. Honey: 1/4 cup
For the Spices:
6. Cinnamon sticks: 4
7. Whole cardamom pods, crushed: 10
8. Whole cloves: 10
9. Star anise: 3 whole
10. Fresh ginger, sliced: 2-inch piece
11. Whole black peppercorns: 8
For the Citrus and Fruit:
12. Orange, sliced: 1 large
13. Lemon, sliced: 1
14. Orange zest strips: from 1 orange
15. Dried figs, halved: 4
16. Dried apricots, halved: 6
17. Raisins: 1 cup
For Serving:
18. Blanched whole almonds: 1 cup
19. Additional raisins: 1 cup
20. Orange slices: for garnish
21. Cinnamon sticks: for stirring
2. Preparing the Spices
Start by preparing your whole spices to release maximum flavor. Place the cardamom pods on a cutting board and gently crush them with the flat side of a knife or the bottom of a heavy pan. You want to crack them open to expose the seeds inside without pulverizing them completely. The crushed cardamom releases its aromatic oils much more effectively than whole pods. Toast the cinnamon sticks, crushed cardamom, cloves, star anise, and peppercorns in a large, dry pot over medium heat for about two to three minutes. Shake the pan frequently and watch carefully to prevent burning. The spices should become fragrant and you’ll smell their wonderful aromas intensifying. This toasting step deepens the flavors and brings out the essential oils. Remove the pot from heat once the spices are aromatic. Toasting is an optional but highly recommended step that elevates the entire drink.
3. Building the Base
Return the pot with the toasted spices to medium heat. Pour in one bottle of the red wine and add the sugar and honey. Stir gently until the sugar and honey dissolve completely. This should take about three to four minutes. Don’t let the mixture boil at this stage because you want to preserve the alcohol content and prevent the flavors from becoming harsh. Once the sweeteners are dissolved, add the second bottle of red wine, the port, and the brandy. Stir everything together gently. The port adds sweetness and body while the brandy provides warmth and depth. Choose a dry red wine for the base rather than sweet wine because you’re adding plenty of sweetness from the port, honey, and sugar. A full-bodied wine like Merlot, Cabernet Sauvignon, or a blend works beautifully.
4. Adding Citrus and Dried Fruit
Slice your orange and lemon into rounds about a quarter inch thick. Add all the citrus slices to the pot along with the strips of orange zest. The citrus adds bright, fresh notes that balance the richness of the spices and wine. Add the sliced fresh ginger, which provides a subtle warmth and spicy kick. Now add the dried figs, dried apricots, and one cup of raisins. The dried fruits will plump up as they absorb the warm spiced wine, becoming tender and infused with all those wonderful flavors. They also add natural sweetness and create a beautiful presentation. Stir everything together gently, making sure all the fruits are submerged in the liquid. The pot should look abundant and festive with all these colorful ingredients floating in the deep red wine.
5. Simmering and Infusing
Heat the glogg mixture over medium-low heat until it’s steaming and just barely starting to simmer. You’ll see small bubbles forming around the edges, but you don’t want a full rolling boil. Boiling will cook off the alcohol and make the flavors harsh and bitter. The ideal temperature is between 160 and 180 degrees, hot enough to extract all the spice flavors but not so hot that it boils. Once it reaches this temperature, reduce the heat to low and let it simmer very gently for thirty minutes. Keep the pot partially covered to prevent too much evaporation. During this time, the spices will infuse the wine, the fruits will soften, and all the flavors will meld together beautifully. Your kitchen will smell absolutely incredible, like Christmas in liquid form. Stir occasionally and adjust the heat as needed to maintain that gentle simmer.
6. Steeping for Maximum Flavor
After the thirty-minute simmer, turn off the heat completely. Cover the pot fully and let the glogg steep for at least one hour, or up to four hours for the most intense flavor. This steeping time is when the magic really happens. The spices continue to infuse without the harshness that can come from prolonged heat. The longer it steeps, the more complex and layered the flavors become. Many people make glogg in the morning and let it steep all day, reheating it gently before serving in the evening. Some even make it a day ahead because the flavors deepen and improve overnight. If steeping overnight, let it cool completely, then refrigerate it in the covered pot. The cold steeping extracts different flavor compounds and creates an even richer, more rounded taste.
7. Straining the Glogg
When you’re ready to serve, gently reheat the glogg over low heat until it’s steaming hot but not boiling. Place a fine-mesh strainer over a large heatproof pitcher or clean pot. Carefully ladle or pour the glogg through the strainer, catching all the spices, fruit pieces, and citrus slices. Press gently on the solids with the back of a ladle to extract any absorbed liquid, but don’t press too hard or you’ll get sediment in your strained glogg. Discard the solids or save the wine-soaked fruits for another use. Some people enjoy eating the boozy fruits as a treat. The strained glogg should be clear and deep burgundy in color with no floating bits. Return the strained glogg to a clean pot or transfer it to a slow cooker set on the warm setting for easy serving at parties.
8. Preparing the Traditional Accompaniments
While the glogg reheats, prepare the traditional accompaniments that make serving glogg special. Place the blanched almonds in a dry skillet over medium heat and toast them for about five minutes, stirring frequently, until they’re lightly golden and fragrant. This step is optional but adds wonderful flavor and crunch. Let them cool slightly. Put the toasted almonds and additional raisins into separate small serving bowls. Traditionally, each person receives a few almonds and raisins in the bottom of their cup before the hot glogg is poured over them. The raisins plump up in the hot liquid and the almonds add a delightful crunch. This ritual of adding the garnishes is part of the authentic glogg experience and shouldn’t be skipped if you want the full traditional effect.
9. Serving Your Christmas Glogg
Use heatproof glasses, mugs, or traditional glogg cups for serving. Small handled glasses that show off the beautiful deep red color are ideal. Place two to three raisins and two to three almonds in the bottom of each cup. Ladle the hot glogg over the fruits and nuts, filling each cup about three-quarters full. The heat of the glogg will warm the raisins and almonds immediately. Garnish each cup with a fresh orange slice and a cinnamon stick for stirring. The presentation should feel festive and special. Serve the glogg hot but not scalding. It should be comfortable to sip right away. Keep the remaining glogg warm in a pot on the lowest stove setting or in a slow cooker on the warm function so people can refill their cups throughout the evening. The warmth and aroma create the perfect cozy atmosphere for holiday gatherings.
10. Pairing and Serving Suggestions
Christmas Glogg pairs beautifully with traditional Scandinavian holiday treats. Serve it alongside gingerbread cookies, pepparkakor, or spiced biscuits. Swedish saffron buns or cinnamon rolls complement the spiced wine perfectly. For a full Nordic experience, serve with rice pudding, almond cake, or marzipan confections. Cheese and crackers, especially aged cheeses like Gouda or Gruyère, pair wonderfully with the complex flavors of glogg. Cured meats, nuts, and dried fruits create a beautiful charcuterie board that complements the drink. Glogg is traditionally served during Advent and throughout the Christmas season, particularly at Saint Lucia Day celebrations on December thirteenth and throughout the weeks leading up to Christmas. It’s perfect for holiday parties, tree trimming gatherings, or quiet evenings by the fireplace. The drink encourages slow sipping and conversation, making it ideal for bringing people together.
11. Storage and Reheating
Leftover glogg can be stored in an airtight container or covered pot in the refrigerator for up to one week. The flavors actually continue to develop and mellow as it sits. To reheat, pour the desired amount into a pot and warm it gently over low heat. Never boil it during reheating or you’ll cook off the alcohol and destroy the delicate flavor balance. You can also reheat individual servings in the microwave for about one minute, though stovetop reheating maintains better flavor. Some people actually prefer glogg that’s been made ahead and reheated because the flavors have more time to marry together. You can also freeze glogg for up to three months. Thaw it overnight in the refrigerator and reheat gently. The spiced wine base freezes well, though you may want to add fresh garnishes when serving the thawed version.
12. Tips for Perfect Christmas Glogg
Don’t use expensive wine because the spices and added spirits will mask subtle wine flavors. A decent quality dry red table wine is perfect. Avoid sweet wines as the base because the drink will become cloying with all the added sweeteners. Adjust the sweetness to your taste. Start with less sugar and add more if needed. You can always sweeten more but you can’t remove sweetness. The quality of your spices matters. Fresh, whole spices provide much better flavor than old ground spices. Buy new spices if yours have been sitting in the cupboard for years. Crushing the cardamom pods is essential for releasing their flavor. Whole uncrushed pods won’t infuse properly. Never boil the glogg. Keep it at a gentle simmer or just steaming to preserve the alcohol and prevent harsh flavors. Make it ahead for better flavor. Glogg made a day or two in advance tastes significantly better than freshly made. For a non-alcoholic version, substitute grape juice or pomegranate juice for the wine and use apple cider instead of brandy and port. The proportions of brandy to port can be adjusted to taste. More port makes it sweeter, more brandy makes it stronger. Some recipes add aquavit, a Scandinavian spirit, for extra authenticity. Try one to two tablespoons if you can find it. Fresh spices can be adjusted to taste. More cinnamon makes it sweeter and more familiar, more cardamom makes it more exotic and authentic. The traditional almonds and raisins aren’t just garnish. They’re part of the experience and add texture and flavor to each sip. Save the wine-soaked fruits for topping ice cream or yogurt. They’re delicious and shouldn’t go to waste. A slow cooker on the warm setting is perfect for serving glogg at parties. It keeps it at the ideal temperature for hours. For a beautiful presentation, serve from a decorative punch bowl with a ladle. Floating orange slices and cinnamon sticks make it look festive. Glogg is traditionally served in small portions because it’s rich and warming. Small cups encourage savoring rather than gulping. This recipe is easily doubled or tripled for large gatherings. Just use a bigger pot. Let guests serve themselves by setting up a glogg station with the warm pot, cups, and bowls of almonds and raisins.
