Swedish Glogg

I make it a habit to scan the recipes on Nytimes Dining, whether that be on Twitter or Nytimes.com (as well as other recipe websites/sections). And recently, an article caught my eye: “Glogg Before ‘Nog,” which offers an alternative to Eggnog during the holidays: Swedish yuletide mulled wine called Glogg.

Being dairy and egg-free, Eggnog isn’t my thing, obviously. True, I’ve had Soynog. And coconut milk Nog. And yeah they’re creamy alternatives, but finding a special holiday drink that’s already dairy and egg-free is even better.

And so here comes the Glogg. Basically red wine with wonderful spices added, it’s aromatic, tasty and warms you up in more way than one. Think hot hard cider but with a little more bite.

From the New York Times:

Glogg is also not without controversy. I recently asked two Swedes, a Swedish-American, a Dane and a Norwegian-American for their recipes, and I got five vastly different formulas. The constants are red wine, orange peel, cloves and cardamom. Beyond these, there are innumerable variables: should vodka or brandy be added to make it stronger? Port? But glogg, like most holiday drinks (how many eggnog recipes have you seen?), is more about the idea than the ideal. As long as the essentials are in place, it will work, even if each individual rendition differs from the next.

So, yeah, there are a lot of different recipes out there. I looked around, even watched a video or two, and came up with this. And my family all liked it (even my mom, who isn’t the biggest fan of strong spices).

Ingredients (About 7 servings – and easy to double if serving more!)

1 bottle dry red wine (like a Cabernet Sauvignon, Bordeaux, Pinot Noire or CĂ´tes du Rhone)

1/2 bottle sweet white wine (like a Riesling)

1 inch fresh ginger, sliced

2 cinnamon sticks

5 cardamom pods (or about 1/2 teaspoon cardamom seeds)

5 allspice berries

5 whole cloves

1/2 cup almonds

1/2 cup raisins

1 lemon, zested and juiced

1 orange, zested and juiced

1/2 cup sugar (or try honey)

Shot of brandy or vodka (optional)


1. Place the cardamom, allspice, cloves and ginger slices in a loose tea holder or wrap them in cheese cloth. Do the same with the lemon and orange zest. Place the spices, zest and cinnamon sticks in a large pan or medium-sized pot over medium heat. Allow to heat for about a minute with a tiny amount of water until you can smell the spices.

2. Add the red and white wines, lemon and orange juices, almonds, raisins and sugar. Use a whisk to stir until the sugar is dissolved.

3. Let heat on low for about 30 minutes. Do not boil, as this will cause the alcohol to evaporate. Just barely simmer so that steam is rising and hardly any bubbles form.

4. Adjust sugar to taste. Add brandy or vodka shot if desired and mix. Turn off heat and serve in mugs or teacups with spoons to eat the almonds and raisins. Garnish with orange and cinnamon sticks. Serve with holiday cookies if desired. And enjoy!


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Categories: Article, Drink, Season: Winter


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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