How to Make Glogg

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Introduction: How to Make Glogg

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Glögg is a Scandinavian Christmas drink.  The recipes vary widely, but all of them use either red wine or port as a base with the addition of mulling spices, sugar and usually other liquors such as brandy or vodka.  It's great to get you through the cold winter season! 

Step 1: What You Need

For this version of Glögg, you will need the following:

2 bottles of tawny port (the cheap stuff is fine)
half liter of brandy
mulling spices: cinnamon, cardamom, and cloves
1 orange peel
10 sugar cubes
raisins
slivered almonds

Step 2: Mulling the Port

In a large pot, add port, mulling spices, and shavings from an orange peel.  For the mulling spices, I had a pre-mixed version, but it would be the equivalent of roughly 10 cloves, 10 cardamom pods, and two cinnamon sticks.  You can also add some raisins for added flavor.

Warm the mixture to right before boiling, and let it sit at low heat for an hour or so.  It is important to not allow it to boil or bubble in any way, as that will burn off the alcohol.

Step 3: Set the Sugar on Fire!


Now for the fun part.  Once your Glögg has steeped sufficiently, it's time to add the final ingredients: sugar and brandy.  I use around 10 sugar cubes, which I find plenty sweet.  Add more or less depending on your taste preferences.

Place a few sugar cubes on a metal grate or pan, and pour a heavy splash of brandy over them.  Quickly light the sugar on fire, and ladle the port over the sugar until it is fully dissolved.  If desired, add more brandy to taste.

Step 4: Ready to Serve


Strain the mixture into mugs, and serve hot with toasted almonds and raisins.  Traditionally served with ginger snap cookies.  Enjoy!

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    1 bottle each of:

    Madeira
    Tawney port
    Dry Sherry
    1/2 bottle dry red wine

    4 oz brandy
    8 oz sugar cubes (lit aflame for a few seconds)
    2-3 cinnamon sticks
    1 cup raisins
    1 cup almonds
    12 cardamon seeds ( removed from pods)
    12 whole cloves

    then follow the above directions as stated. This is the recipe that's been handed down for many generations in my family.

    Where would you get premixed mulling spices (in the USA)?

    For our family glogg recipe we like to mull the spices with just about an inch of the port - this way you can simmer it and really get the spices integrated without worrying about boiling off all that lovely alcohol! Then we add the rest of the port (plus whiskey) and about 20 steps later - yum! :)