Sunday, December 22, 2013

Scandinavian Christmas: Day 10

Day 10 of Scandinavian Christmas is here and I can't believe how fast it's flying by! Today my good friend Kate will be sharing her delicious glogg recipe! Kate and I studied in Sweden (the motherland!) together for a semester, and spent some days knitting up a storm. She is super crafty, a great knitter, and makes a mean mug of glogg! 

Swedish Glogg by Kate Reilly (formerly Anderson)

Glogg has always been a steady tradition in my (Swedish) family. I remember smelling it as a child and wondering what that special drink was that only parents and grandparents were allowed to have after us kids went to bed. All that curiosity really got to me so since I've been 21 I've made the family recipe every year. And, every year I try a little something different but always with the same basic ingredients. 
**Quick disclaimer, please drink with caution, Glogg (especially this recipe) is very strong, and has a very high alcohol content**

To start, you'll need the following ingredients:

a jug of port wine, a bottle of red wine (or 2) and a bottle of Grain Alcohol (vodka will also do)

the rinds of 2 or 3 clementines (or 1 large orange)
6-10 whole cardamom seeds
6-10 cinnamon sticks
6-10 pieces of all spice (whole)
6-10 pieces of cloves (whole)
1 medium size package of raisins
about 1-2 cups of almonds with the skin on
about a cup of sugar

**I have made a double batch this year, splitting all ingredients between two pots. Use half the ingredients for only one pot***

First, pour in the port wine and sugar, and heat on low until the sugar has dissolved

Second, pour in the additional red wine, and Everclear or vodka

Third, all the spices, orange rinds, 1/2 a cup of almonds and 1/2 a cup of raisins

Fourth, time to let it simmer! At this point I turn the heat up to medium, and let it mildly simmer (do not boil) for about half an hour. I am aware that some of the alcohol cooks off by doing so, however it stays very strong so I dont personally mind. 

At this point, your glogg is ready to serve. I always taste test mine to make sure its sweet enough or that nothing funky has happened to it. I always serve with a few raisins or almonds in the bottom of the cup, but if you have guests over, its customary to let them put their own raisins or almonds in their drink. 

I just moved so I haven't uncovered my glogg cups yet (mini mugs) so in the mean time, I'm using my Bodum cup and only filling it a quarter of the way. 

The true test of whether or not you made your glogg right (according to the old swedes in my family) is whether or not you can get it up to your nose without coughing. Hint, I always hold my breath when I take a sip to avoid coughing into my glogg and spilling it. :)

Tastes good with cardamom bread, pepparkakor, or pretty much any other Svensk Jul time goodie. (Well maybe not polka grisar)


God Jul, 

Thank you, Kate!! I wish we lived closer to we could have a glogg party! 

Come back tomorrow to hear from Ryan!


  1. Whew! That sound like pretty powerful stuff!! And festive! Oh my goodness and delicious. Thank you Kate.

  2. Love the true test anecdote. Thank you for sharing your recipe!

  3. I LOVE Glogg!! Thanks for the recipe. I used to sneak sips of i when I was around 10 years old :)

  4. Glogg is ruling my Christmas this year! I even got myself a special glogg pot to keep it warm on the table.
    Never tried a mulled wine with a hint of cardamon - here's another idea to give it a go to. thanks.

  5. Another recipe to try for next year; thanks!