Warming Glogg

Christmas Recipes: Swedish Glogg

Food has always been an excuse for friends, old and new, to gather together. Never is this more so than at Christmas.

One of the great joys of travelling is being able to try a traditional recipe from the region – and at Christmas, we pull out all the stops to impress with seasonal favourites. It’s a celebration of regional idiosyncrasies and specialities and a part of what makes us who we are.

Here we share one of our favourite and not-too-tricky Christmas treats from Europe: glogg. Variants on glogg (or gluhwein in Germany or mulled wine for the British) appear all over Europe, but the one we've included is a traditional Swedish version. This warm, spiced alcoholic drink was first served as a soothing, warming pick-me-up for travellers coming in from the cold of the harsh yet beautiful Scandinavian winter. It's best served with something sweet - the traditional pairing for Swedes is either gingerbread or lussebulle, which are sweet saffron buns curled into a pretty s-shape and decorated with raisins. Glogg and lussebulle are served on St Lucia's Day, December 13th.  

We’ve included the recipe too, so you can bring a little taste of adventure into your own home this festive season.

Nordic Glogg

Nordic Glogg Recipe

On a cold winter’s night, Scandinavians like nothing better to keep out the chills than a steaming cup of glogg. This mulled red wine is infused with whole spices and orange zest and served warm, with a slug of vodka added at the end. It’s the perfect drink to serve at a gathering.

Ingredients

1 bottle of red wine
2 sticks of cinnamon
Small knob of root ginger
12 whole cloves
1 star anise
The peel of one orange, fresh or dried
75g caster sugar
2tbsp raisins
Vodka to taste – or tolerance!

Method

Pour the wine into a large saucepan and add all the spices and orange peel.

Add the sugar and heat until bubbles appear on the surface of the wine, being careful not to let it boil (you’ll drive off the alcohol). Remove from the heat and leave the wine to infuse for at least one hour.

Before serving, reheat the wine slowly until just below boiling. Divide the raisons between serving mugs and poor the hot wine through a sieve, straining out the spices as you go.

Add vodka to taste, or decorative orange peel to serve.

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