Much like a budding new romance, the process was equal parts experimental and satisfying … and from that day forward a passion for mixology was born.

Over time, the initial recipe changed and evolved. That’s the beauty of making glogg … no matter the recipe, you can adjust it to your own tastes, preferences, and creative flair!

This recipe yields about a gallon of glogg, which is more than enough for a holiday gathering (or just a holiday seasons worth of winter warmer cocktail for you). You’ll have enough left over to bottle into three or four standard wine bottles (750 ml size). Holiday Hint: A bottle of home made glogg is the perfect gift with a personal touch!

Here’s what you’ll need:

And now it’s time to make a batch …

1). Pour both types of wine into your pot and heat gently under medium to medium high heat.

2). After about three or four minutes, add all the other ingredients.

3). Gently stir and let the mixture simmer until it begins to steam. Don’t let the mixture boil, because that will burn off the alcohol and really, how much fun would that be??

4). Turn the heat down to low and let the mixture continue to meld for at least 30 minutes (preferably an hour so the flavors really blend together).

5). Using a large slotted spoon, strain out the spices and the fruit. Tip: Save the raisins or dates and serve as a snack. You can even freeze them in a zip lock bag. They’re great when served atop cheesecake or carrot cake!

6). Once the mixture is strained, serve in a coffee mug. You can bottle the remainder in standard 750 ml wine bottles with a screw top.

Most of all … enjoy! Experiment with this recipe as you see fit. Using different kinds of fruit will impart a different taste. Dried apricots work well … and there’s nothing wrong with using several varieties of fruit together.

Frequently Asked Questions:

Tell me more about cardamom pods. Where can I get them? Cardamom pods can be obtained at any large spice store, like a Penzey’s. They’re native to Indonesia and are often used in Indian cooking and traditional Nordic baking recipes. Cardamom pods are small and have a triangular shape. Inside each pod are small black seeds. You can use the seeds if you wish … 1/2 teaspoon is equal to about six cardamom pods. The trick is to slightly crack the pods using a nutcracker or gently tapping with the handle of a knife. Cardamom pods are the “secret sauce” in glogg recipes, so be sure to use this key ingredient.

Can I store my glogg that I’ve bottled? Yes! Glogg will keep for at least six months to a year or even longer. Store it like you would wine … in a cool dark place. You do not need to refrigerate glogg, so no worries there.

Can I use powdered spices instead of whole spices? You can, but we don’t recommend it. Powdered spices won’t stand up as well to the wine mixture and the flavor will suffer. Always try to use whole spices if possible.

What can I serve with glogg? There are a few traditional Swedish snacks that go especially well with glogg. Among them are blanched almonds, lemon wafers, or gingersnap cookies.

If you’d like to learn more about glogg, pick up a copy of our new ebook, “Make Glogg, Not War: The Definitive Guide to Glogg”, available here at gloggrecipes.com .

Bill (L) and Jim (R) Make A Batch

Notice the big stainless steel pot on the stove. That’s the kind you want to make a batch of glogg because you’ll give all the spices and ingredients room to blend together.

Be sure to have a few empty wine bottles with screw tops on hand so you can bottle your batch. Of course, you can drink some, just as we did after completing this batch, but you’ll want to save some for later too …

A good funnel is handy as well. That makes it a lot easier to ladle the mixture into the bottle. Just be sure to strain out whatever you don’t want bottled, like stray pieces of spice like cinnamon sticks and others.

By the way, making this batch took us about 90 minutes from start to finish. Along the way, we sampled glogg from an earlier effort. You can store glogg in a cool dark place for at least a year … the spices will continue to meld and give the mixture a little added character.

Normally we like to let our glogg sit overnight before drinking it, but this batch smelled so enticing we just had to have a few sips. Cheers!

It is a traditional take on glogg. Most of the ingredients are fairly standard (although there are a few twists and turns).

This recipe is about as close to a Swedish glogg recipe as it gets. This will make about 3 quarts. Have fun and enjoy!

Ingredients

- 1 pint of rum (we like Cruzan Dark)

- 1 pint of grain alcohol

- 2 quarts of port wine

- 1/2 cup of sugar

- 1 cinnamon stick

- 4 cardamom seeds

- 2 whole cloves

- 1/2 cup of seedless raisins

- 1/2 cup of blanched almonds

- 8 pitted prunes

- 2 cups water

How To Prepare

1). Get a cheesecloth bag and tie the cardamom, cloves, and cinnamon stick within.

2). In a small stovetop pot or saucepan, add the water and drop the spice bag in. Bring it to a boil for about 30-45 seconds.

3). Now, get a large stock pot (we use a 6 gallon pot). Pour in the grain alcohol, rum, and port wine.

4). Now add the cheesecloth spice bag and whatever is left of the water. Also add the raisins, prunes, almonds, and sugar.

5). Heat until the mixture is hot. Do not boil the mixture.

You can serve it now, but we like to let it simmer on low heat for at least an hour. Further, we like to age the glogg; it will gain more character as it ages, as long as it is bottled in a tightly sealed bottle (we prefer a standard screw top wine bottle).

If you store the glogg in a cool, dry place it will last up to a year. But don’t let it sit around too long … enjoy it yourself or with friends!

Cheers!

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In most ways, they are.

Yet they do have something in common. There are as many twists and turns on glogg recipes as there are chili recipes.

Glogg

Depending on who is making the glogg (and where), the ingredients can vary widely. Just as New Mexico chili differs from, say, Midwestern style chili, glogg recipes offer as many permutations.

In Sweden, most time honored recipes call for aquavit, a Swedish distilled spirit that is often flavored with caraway seeds.

American versions often use straight brandy, but even brandy is a more-or-less rotating ingredient. In southern states, you might find bourbon in a glogg recipe. Irish whiskey might also be used, along with various styles of wine.

It really depends on your personal taste. Our new e-book, “Make Glogg, Not War: The Definitive Guide To Glogg”, offers a variety of interesting twists and turns on glogg and glogg recipes.

Get your personal copy now … Just click on the link at the upper right hand corner of this page!

Glogg Themed Gifts For The Glogg Lover In Your Life: Click Here

While it might sound like the opening line of a slightly risque joke, it’s really just a great idea for what to do with drunken raisins.

Drunken raisins, of course, are what you get after they’ve been steeping in your latest batch of glogg.

Sure, you can eat them after you strain them out, but Bill likes to set them aside in a ziplock bag and add them atop a slice of cheesecake.

A perfectly marvelous idea!

Tell your friends and family what is made on your street. It’s glogg, of course!

Perfect to put you in the holiday spirit all year around!

Glogg Themed Gifts For The Glogg Lover In Your Life: Click Here

GloggRecipes.com

Glogg is a type of mulled wine that is very popular in Scandinavian countries. Sweden, Norway, and Denmark are three of the countries where glogg is most popular and a big part of holiday celebrations.

Glogg has been around at least since the 17th century (and probably before) and is derived from the German term “gluhwein”. It is particularly popular in Europe but is enjoyed all over the world. Numerous Swedish communities in the United States have carried on the tradition of glogg and the drink is particularly popular during the Christmas season.

Recipes for glogg vary widely, usually dependant on the country of origin. For the most part, glogg is considered a mulled or spiced wine but it’s not uncommon for other types of liquor to substitute for wine.

In general, glogg is made with red wine, cinammon sticks, cardamon pods, cloves, fine sugar, and some type of fruit or fruit rind, typically oranges.

Half the fun of glogg is experimenting with new recipes, which is the inspiration for GloggRecipes.com and our new book, “Make Glogg, Not War: The Definitive Guide To Glogg “, which you can purchase by clicking the link on the upper right hand corner of this page. Depending upon one’s heritage or personal tastes, different ingredients, particularly liquor, can be used. Some of these include vodka, brandy, and various types of wine.

We’re not here to judge what’s right or wrong with various recipes. We’re more interested in sharing them with you (and tasting them ourselves!). Glogg is a social beverage, meant to be enjoyed with good friends and loved ones. We hope this site inspires you to do just that.

Glogg isn’t hard to make, but it does take a few hours minimum to create a good batch. Since it is a spiced based drink, it’s important to allow sufficient time to let the spices meld. Each recipe we share here and in our upcoming book will have that in common.

Glogg Party

Glogg is typically served with raisins and blanched almonds. Both of these are sometimes included within the drink itself and then strained out prior to serving.

Glogg is meant to be served warm, but don’t let that rule of thumb box you in. You can enjoy glogg chilled and served over crushed ice during the summer months too!

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And we don’t say that disparagingly at all, it’s more of a comment on the straightforward and simple list of ingredients and the ease of preparation.

Here’s what you need for Glogg 101 …

1 cup of raisins, 3 sticks of cinammon, 3/4 cup of fine granulated sugar, 1 tablespoon of cardamon pods, 1 tablespoon of ground cloves, 3 bottles of red wine, and a 1/4 cup of blanched almonds.

Here’s what to do …

Put everything but the wine into a pot. Cover with water, mix to blend the ingredients and simmer for two hours.

Then, turn off the stove and mix in the wine. Let the mixture sit for a couple of hours to meld (2 or 3 hours is fine).

Now you want to strain the mixture to get the spices out (the cardamon pods and cinammon sticks), and also the raisins and almonds, though the almonds should be pretty well cooked in.

We use a slotted spoon to do this, but you can also pour the mixture through a strainer if you like.

To serve, ladle a serving into a mug and heat in the microwave until warm, usually 30 seconds is plenty. Enjoy the “drunken” raisins on the side as a snack. They’ll taste great!

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P.S. – Make sure to crack the cardamon pods before adding them to the mix. You can use an equal amount of ground cardamon too but we like to use the cracked pods because the flavor is truer and better in our opinion.

We actually like the second one better than the first, but let’s show them both to you anyway …

Here’s the first one, it says …

“I Don’t Care If There Are Girls … Is There Glogg?”

And then there’s the one we like just a little bit better …

It says, ““Glogg Gives Me Aphrodisiacal Properties”

What might be fun is drinking glogg for an hour or so and then actually trying to pronounce the word “aphrodisiacal” …

Either way, these t-shirts are perfect for the glogg fan on your list.

For more great glogg gifts, including mugs, t-shirts, aprons, and more, click here:

Glogg Themed Gifts For The Glogg Lover

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Direct from the “Now What Will They Think Of Next” department …
Here it is, Glogg Wine Shower Gel!

A great gift for a gal you like to get next to, this glogg wine shower gel is a creamy and moisturizing shower gel. It is rich in aloe vera, which is really good for keeping skin soft and supple.

The scent actually is like glogg, without the alcohol and without all the guys around. So, in other words, it smells good! Orange citrus and cinammon are the primary scents.

1). It’s Jim’s dads recipe

2). It’s damn good

It’s written down exactly how he wrote it down for me. Here goes …

• Get a big punch bowl
• Use 3 pints of good vanilla ice cream (don’t use cheap vanilla ice cream!)
• Add 1/2 cup of dark rum to the ice cream in the punch bowl
• Add 1/4 teaspoon of ground nutmeg
• 1 bottle of dry champagne (white)
• 1 bottle of red burgundy wine
• 1 bottle of sparkling water
• 1/2 cup Curacao
• 1/4 cup Yellow Chartreuse
• 1/4 cup Jamaican rum (yes, in addition to the rum above)
• Stir in 1/2 to 3/4 cup of super fine sugar

Mix until all ingredients meld.  Chill for several hours for peak flavor.

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My dad claims this “Yule Grog” is almost as good as Bill’s world famous line used to secure a date with the fairer sex:  “Have you ever been to the opera?”