Recipe for Glogg Wine: Spiced Nordic Holiday Mulled Indulgence

This traditional Nordic beverage brings warm holiday cheer with every spiced sip. Aromatic red wine simmers with cinnamon, cardamom, and citrus for a deeply fragrant experience.

Perfect for winter gatherings, this holiday drink delivers rich flavor with minimal effort. Serve warm with almonds and raisins for an authentic touch.

Ingredients for Recipe for Glogg Wine

A bottle of wine, a handful of spices, and citrus create this festive Nordic drink.

The wine base is crucial—choose a dry red wine you’d actually drink. A Cabernet Sauvignon or Merlot works well. For the port, Ruby Port is traditional (avoid Tawny). Cardamom pods should be green and plump—Whole Foods or Penzeys carry good quality. Cinnamon sticks from the bulk section are often fresher than pre-packaged. The vanilla bean should be soft and pliable, not dry and brittle.

No port? Sweet red wine like Lambrusco works in a pinch. Cardamom pods can be swapped for ground cardamom at one-third the amount. For a non-alcoholic version, use grape juice with a splash of brandy extract. The raisins and almonds are traditional but optional—dried cranberries or chopped walnuts add a nice twist. Brandy can be replaced with dark rum or Aquavit for a Nordic touch.

This keeps 1-2 weeks in the fridge—actually improves with age. Strain out spices before storing. Reheat gently on the stove, adding a splash of water if needed. Serve with extra raisins and almonds for garnish.

Step-by-Step Instructions for Glogg Wine

This traditional Nordic method infuses warm spices into wine for a festive holiday beverage.

Step 1: Combine Liquids and Spices

In a large saucepan, pour the 1 bottle dry red wine and 0.5 cup ruby port wine over medium-low heat. Add the 10 pieces whole cardamom pods, 10 pieces whole cloves, and 2 pieces cinnamon sticks to the mixture.

Lightly crush the cardamom pods before adding to release their aromatic oils. The wine should warm gently—avoid boiling, as high heat will evaporate the alcohol too quickly and mute the spice flavors.

Step 2: Incorporate Aromatics and Sweeteners

Add the 1 whole orange (sliced with peel on), 0.25 cup granulated sugar, 1 whole vanilla bean (split and scraped), and 1 slice fresh ginger (peeled) to the warming wine.

The orange slices will infuse citrus notes while the vanilla bean and ginger add depth. Stir until the sugar fully dissolves, which should take about 3-4 minutes. You’ll notice the mixture becoming fragrant as the spices begin to release their essential oils.

Step 3: Add Raisins and Almonds

Stir in the 0.5 cup dried raisins and 0.5 cup blanched almonds. The raisins will absorb the spiced wine, plumping up as they steep, while the almonds add a subtle nutty undertone.

Allow the mixture to simmer gently for 10-15 minutes. Keep the heat low to maintain a slow infusion—this ensures the flavors meld without overpowering the wine. The raisins should soften and the almonds will take on a warm, spiced character.

Step 4: Finish with Brandy and Steep

Remove the saucepan from heat and stir in the 0.25 cup brandy. This traditional addition enhances the richness of the glogg. Cover the pot and let the mixture steep off the heat for 30 minutes to 1 hour.

This resting period allows the spices to fully infuse the wine. The longer it steeps, the deeper the flavor profile becomes. Strain the glogg before serving to remove the whole spices and solids, leaving a smooth, aromatic beverage ready to enjoy warm.

Essential Equipment for Perfect Results

Must-Have Tools

To craft the perfect glogg wine, a few key tools are non-negotiable. A large, heavy-bottomed pot (like a Dutch oven) ensures even heat distribution for simmering spices without scorching. A fine-mesh strainer is essential for removing whole spices and citrus peels after infusion. Don’t forget a wooden spoon for stirring—it won’t scratch your pot or react with acidic ingredients.

Nice-to-Have

For a smoother process, consider a slow cooker to keep your glogg warm during gatherings. A citrus zester adds a burst of fresh aroma, while a kitchen thermometer helps monitor the ideal serving temperature (around 160°F). A ladle with a pour spout makes serving neat and elegant.

Budget Alternatives

No Dutch oven? A stainless steel stockpot works just as well. Swap the fine-mesh strainer for a clean cheesecloth tied over a colander. For stirring, any heat-resistant spoon will do. If you lack a zester, a vegetable peeler and knife can strip citrus peel in a pinch.