Gløgg is the Scandinavian take on glühwein, and in Denmark, Sweden and Norway it's indispensable during December. The difference is in the details: alongside red wine a splash of port is added, it's extra spiced with lots of cardamom and fresh ginger, and each glass gets a few raisins and sliced almonds that you eat with a little spoon. Often served with æbleskiver or pepparkakor. A perfect way to bring hygge into your home.
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Gløgg
Gløgg: the Scandinavian version of glühwein with port, cardamom, ginger and raisins and almonds in the glass.
Drink
Scandinavian
8 glasses
30 min
30 min
Put the red wine, port and sugar into a pan.
Add the cardamom, cinnamon, cloves, ginger and strips of orange peel.
Warm over low heat until it steams and let it infuse for 20 minutes with the lid on. Do not let it boil.
Add the raisins in the last 10 minutes so they can plump up.
Strain out the spices, but keep the raisins separate. Stir in the aquavit or vodka if desired.
Put a spoonful of raisins and flaked almonds into each glass and pour the gløgg over. Serve with a small spoon.
Christmas Winter Drink Warm Scandinavian Hygge Vegan Easy
750 ml red wine (1 bottle) 200 ml port 100 g sugar 10 cardamom pods, crushed 2 cinnamon sticks 6 cloves 3 slices fresh ginger 1 unwaxed orange, peel only in strips 75 g raisins 50 g flaked almonds 50 ml aquavit or vodka (optional)
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Recipe
Gløgg
Gløgg: the Scandinavian version of glühwein with port, cardamom, ginger and raisins and almonds in the glass.
Course
Drink
Kitchen
Scandinavian
Servings
8 glasses
Preparation time
Preparation time
30 min
Total
30 min
Equipment
Cooking pot with lid
Sieve
Heatproof glasses with spoons
Ingredients
750 ml red wine (1 bottle)
200 ml port
100 g sugar
10 cardamom pods, crushed
2 cinnamon sticks
6 cloves
3 slices fresh ginger
1 unwaxed orange, peel only in strips
75 g raisins
50 g flaked almonds
50 ml aquavit or vodka (optional)
Prepare
Put the red wine, port and sugar into a pan.
Add the cardamom, cinnamon, cloves, ginger and strips of orange peel.
Warm over low heat until it steams and let it infuse for 20 minutes with the lid on. Do not let it boil.
Add the raisins in the last 10 minutes so they can plump up.
Strain out the spices, but keep the raisins separate. Stir in the aquavit or vodka if desired.
Put a spoonful of raisins and flaked almonds into each glass and pour the gløgg over. Serve with a small spoon.
Gløgg or glühwein? Both are warm, spiced red wines, but they differ in flavor. German glühwein centers on orange, cinnamon and star anise. Scandinavian gløgg is fuller and sweeter because of the port, and spicier thanks to lots of cardamom and fresh ginger. The most distinctive feature is the raisins and almonds in the glass. In Sweden it's called glögg, in Norway and Denmark gløgg. Every family has its own recipe.
Tips for the best gløgg: for the richest flavor, put the wine and spices in the fridge a day ahead so the flavors can meld. Warm it gently just before serving. Let the raisins soak overnight in a splash of port or aquavit for extra flavor. Make it alcohol-free with blackcurrant juice and red grape juice instead of wine and port. Serve with ginger biscuits or gingerbread cookies.