Glögg (pronounced gloog) is an infused wine whose name means “glow.” I discovered this drink accidentally one night while making “Rudolf the Red Nose Reindeer” for family and friends. The drink became a favorite of my family and friends and not a Christmas goes by without making it.
Merriam-Webster defines Glogg as “a hot spiced wine and liquor punch served in Scandinavian countries as a Christmas drink”. Glogg is a holiday favorite in many Scandinavian cultures, where it is commonly served on St. Lucia’s Day (December 13) and all-around Christmas time. Not surprisingly, the word glogg itself (sometimes written as “glögg”) is of Scandinavian origin; it comes from Swedish and derives from the verb glödga, meaning “to burn” or “to mull.” But although “glogg” may look like it should rhyme with that other notable holiday beverage-“eggnog”-the two aren’t quite a perfect match. The “o” in “glogg” is pronounced like either the “u” in “nut,” the “oo” in “foot,” or the more foreign-sounding “œ” in “bœuf,” the French word for “beef.” “Nog,” on the other hand, is generally pronounced with the “o” as in “mop”-and thus it rhymes with “grog.”
Only three days ago The Washington Post wrote: “Make the Swedish mulled wine glogg, and your house will smell like Christmas” and I must say I agree. Short of the smell of pine from a Christmas tree, I can’t think of many other smells that so bring the holiday season to mind.
This week I’ll be making glögg for my friends, family, and of course myself. After raving about how great it is to friends and my increasing excitement to make it, I wanted to share my recipe. Cheers!
Webster, Merriam. “Glogg.” Merriam-Webster, Merriam-Webster, 2019, www.merriam-webster.com/dictionary/glogg.
Mr. Glitterati's Swedish GlöggPrint Recipe
- ½ Cup Sugar, (or to taste)
- ½ Cup Water
- 1 Bottle Cabernet Sauvignon
- 1 Bottle Port
- 1 Cup Brandy
- 1 Cup Raisins
- 1 Cup Blanched Almonds (Always use white, raw, or blanched almonds to avoid bitterness (without the skins).
- ½ Orange Peel
- 2 Slices Fresh Ginger (Peeled)
- 10 Pods Cardamom (Crushed)
- 2 Sticks Cinnamon
- 8 Cloves (Whole)
- Heat the sugar and water in a large saucepan until dissolved.
- Add the liquor, raisins, and almonds to the saucepan. Tie the spices and peel in a spice filter bag and add to the saucepan.
- Heat the saucepan mixture over medium heat until it is near boil (do not boil the mixture). The estimated time is 30 minutes to 40 minutes.
- Add sugar, dissolving ¼ c sugar in ¼ c water at a time.
- While the mixture is still warm, remove the spices and serve. Float almonds and raisins in each glass.