Glögg

Hot · Served hot in a Mug

A Scandinavian tradition dating to the 16th century, served during the Christmas season. Swedish, Danish, Norwegian, and Finnish versions each vary slightly.

Ingredients

Method

1.The night before: combine red wine, port, and all spices in a pot. Cover and let infuse overnight (or at least 4 hours).
2.When ready to serve, gently heat the spiced wine until steaming — never boil.
3.Add sugar and stir until dissolved.
4.Add aquavit or vodka and stir.
5.Place raisins and almonds in serving cups. Ladle the hot glögg over them.

Notes

Cardamom is the defining spice that separates glögg from standard mulled wine.
The overnight infusion is not optional — it's what gives glögg its deep, complex spice profile.
This makes about 5-6 servings. The raisins and almonds in the cup are eaten as you drink.

Batch scaling

Common batch sizes for the Glögg. Want a different number? Open the calculator.

Ingredient	×1	×2	×4	×8	×16
Red Wine	750 ml	1500 ml	3000 ml	6000 ml	12000 ml
Aquavit or Vodka	4 oz	8 oz	16 oz	32 oz	64 oz
Port Wine	2 oz	4 oz	8 oz	16 oz	32 oz
Cardamom Pods	8 each	16 each	32 each	64 each	128 each
Whole Cloves	6 each	12 each	24 each	48 each	96 each
Cinnamon Sticks	2 each	4 each	8 each	16 each	32 each
Star Anise	2 each	4 each	8 each	16 each	32 each
Fresh Ginger	1 oz	2 oz	4 oz	8 oz	16 oz
Sugar	100 grams	200 grams	400 grams	800 grams	1600 grams
Raisins	50 grams	100 grams	200 grams	400 grams	800 grams
Blanched Almonds	50 grams	100 grams	200 grams	400 grams	800 grams

Scale to any batch size — instantly

Open the calculator to scale the Glögg by servings, bottle fill, or container volume. Unit conversion built in.

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