Glogg: Explore the History, Tradition, and Delicious Recipes
I've been making glogg for over 20 years now - you might call me a "glogg enthusiast". Probably the best way to define this divine beverage is that glogg is the term for a mulled or spiced wine in the Nordic countries. Traditionally glogg is a winter warmer served around the holiday season.
One of the fun things about glogg is that it brings people together - the process of making it, sampling it, and possibly bottling it to share with friends and relatives. It's a festive & potent drink with a rich history.
Glogg seems to be enjoying a resurgence of popularity in recent years. I'm thrilled that new generations are taking an interest and enjoying this tasty and provocative beverage.
History of Glogg
Do You Know Where Glogg Originated?
Glogg (pronounced "glugg" or "gloog") has been around at least since the 17th century and is derived from the German term "gluhwein". It is particularly popular in Europe but is enjoyed all over the world.
Sweden, Norway, and Denmark are three of the countries where glogg is most popular and a big part of holiday celebrations. Numerous Swedish communities in the United States have carried on the tradition of glogg and the drink is particularly popular during the Christmas season.
I'd say glogg is served warm probably 99% of the time. That's not to say you can't enjoy it cold - it's actually quite good during the warmer months too served over crushed ice, or spooned over vanilla ice cream.
There is no definitive recipe for glogg...and that's a big part of the fun and allure of this captivating beverage. It's enjoyable to try different variations and experiment with ingredients according to your tastes.
To learn more about this enchanting beverage, click here: The Definitive Guide To Glogg
"Make Glogg, Not War: The Definitive Guide To Glogg"
Our New E-book Is Now Available!
We are very pleased and proud to announce our brand new ebook, "Make Glogg, Not War: The Definitive Guide To Glogg" is now available!
The book, written by Jim Hofman and Bill McCartney of Naperville IL, is the only book about glogg available anywhere. It's packed with all kinds of glogg recipes, tips for making glogg, and an in depth look at glogg ingredients and their effect on a batch of glogg.
You can get your very own copy at: Glogg Recipes.com
at the special introductory price of just $8.95.
It's perfect for anyone interested in glogg or a cocktail-centric person who enjoys learning about (and making!) classic cocktails and winter warmers ...
Click on the book cover to be taken to our site!
How To Make Glogg
Here are some of the basic guidelines...
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. As a rule of thumb, I allow four hours minimum from start to tasting. You don't want to rush it for optimum flavor and enjoyment.
One of the most important steps is to plan ahead. We recommend using a 4 - 6 gallon stainless steel pot so you have enough room for all of the ingredients. Have all of the spices, liquor, fruit..etc. handy and make sure you have enough space to work.
Half the fun of glogg is experimenting with new recipes, which is the inspiration for our site GloggRecipes.com. You'll find all sorts of interesting recipes, including some winter warmer drinks that are great for parties!
You Can't Mess Up Glogg
One of the best aspects of making a batch of glogg is that you truly can't mess it up!
Since there's no "set recipe", you can add whatever ingredients you like. A lot of the fun is comparing batch to batch and making alterations to your recipe. Have a little fun and make a batch for yourself, then come back here and tell us how it turned out!
Glogg Recipe - Easy Starter Batch
2 cups water or orange juice
1 (3-inch) piece orange rind
1 (1-inch) piece fresh ginger, peeled and sliced
2 cinnamon sticks
6 whole cloves
5 whole allspice
2 cardamom pods, bruised
1 vanilla bean, split lengthwise
1 (750-ml) bottle red wine (such as Burgundy - cheap wine works well for glogg)
1/2 cup sugar
Combine first 9 ingredients in a pot over medium heat. Bring mixture to a simmer, being careful not to boil (you don't want to boil off the alcohol). Reduce heat to low; cover and simmer for 15 minutes. Remove from heat, and stir in sugar. Stir until sugar dissolves. Strain mixture, and serve immediately, or gently reheat before serving. (If you prefer a stronger flavor, steep spices longer before straining.) You can garnish with fruit and cinnamon sticks for a festive touch.
Glogg Recipe - With Rum
This is one of our all-time favorites!
This recipe is about as close to a Swedish glogg recipe as it gets. This will make about 3 quarts.
- 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! (makes a great holiday gift)
Warm Weather Glogg?
Glogg Slushies and More ...
While glogg is traditionally a winter and cold weather drink served warm, there's no reason why you can't enjoy glogg in the warmer months!
We like to make glogg slushies or glogg smoothies, and the process is really simple ...
The first thing you'll need is a bottle of glogg sitting around. We always recommend making 1-2 bottles extra when you concoct a batch. Of course, making a batch as needed isn't that difficult, but you should know that you can safely store glogg for about a year in a cool, dark place ... a basement or closet is just fine.
To make a glogg slushie, just fill a blender about 3/4 of the way up with ice cubes. Pour in about 1/2 bottle of glogg, then crank up the blender!
When it looks like a slushie, i.e. the ice is finely crushed, it's ready to serve! Garnish with a lemon slice for a real warm weather treat ...
These are similar to glogg slushies, but this time you'll be adding vanilla ice cream (yum!) ...
With your bottle of glogg standing by, fill a blender about 1/4 to 1/2 way up with ice cubes. Now add a pint of vanilla ice cream. Fill the blender to just above the 3/4 mark or even a little higher with glogg.
Blend until all the ingredients create a smooth and creamy glogg smoothie, or glogg milkshake if you prefer. Serve in ice cream dishes and garnish with a lemon cookie or ginger snap.
The perfect summer dessert!
Swedish Gingersnap Cookie Recipe
A Perfect & Traditional Accompaniment To Glogg
3/4 cup shortening
1 cup white sugar
1/4 cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger
1.Preheat oven to 350 degrees F. Grease cookie sheets.
2.In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
3.Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack. Makes about 3 dozen cookies. Crispy and delicious!
Glogg Recipe - Famous Flaming Glogg
A tasty, celebratory version!
1 bottle red house wine
1 bottle aquavit
10 whole cardamoms
5 whole cloves
3 sticks of cinnamon
4 dried figs
1 cup dark raisins
1 cup blanched almonds
1 orange skin (dried)
1/2 lb sugar cubes
Place wine, aquavit, cardamom, cloves, cinnamon, figs, raisins, almonds and orange skin into a large pot. Simmer until almost boiling. Remove from heat. Put sugar in sieve then dip into liquid. Carefully light with match and burn until gone. Use lid cover to put out flame. Serve liquid warm, putting a few raisins and almonds into the bottom of each glass. Enjoy!
How Long Does Glogg Last?
Will It Spoil?
We were asked this question at our main glogg site and thought we'd answer it here as well ...
Glogg can be stored just like you'd store a bottle of wine. It's best to store it in a cool, dark place (a basement or closet is fine) and keep it away from temperature extremes ...
No Need To Refrigerate
Once you bottle a batch of glogg, there's no need to refrigerate it. You can even store your bottles of glogg in a wine rack, although this isn't necessary if you bottle with a screw top closure (recommended because it keeps air out).
Glogg will actually improve in character over a few months. The spice mixture will fully meld with the wine and spirits, giving your bottle a deeper, richer character.
Glogg Stays Fresh For ... ??
In general, your bottle of glogg will remain drinkable for up to 18 months. We recommend consuming it within a year from bottling date ... but there are no hard and fast rules. If you store it properly as noted above, the glogg will be just fine even a year later.
Of course, you probably want to drink your glogg as opposed to letting it "age"!
Two years ago, we bottled a few extra bottles with the expressed purpose of storing them to see how they tasted. Six months and again at the 12 month mark, they tasted great!
Don't worry about your glogg spoiling ... it won't if you drink it within a reasonable amount of time (we recommend within a year).
YouTube - Making Glogg
Say no more...
Share Your Favorite Glogg Tips & Recipes
JimHofman (author) on December 11, 2016:
Hi Teresa, your bottle of glogg should be just fine. Go ahead and enjoy. Cheers!
Teresa on November 22, 2016:
I have a bottle of non-alcoholic Glogg that says "Best by Feb 2016." Can I still use it? It has never been opened.
BebeZed on December 23, 2014:
My mother, who was Danish, first introduced me to gløgg. This year, I introduced my adult kids to the joys of gløgg - we had a great time tasting and experimenting with the recipe. We found that we like to add brandy and a bit of apple cider. Starting off with Sangria as the base wine is interesting too. The drink was so popular that I've got two gallons bottled up and will be making the third gallon tonight. I do have a bottle of Aquavit here so I might try that version! God Jul! :)
Lee Hansen from Vermont on October 23, 2013:
I do enjoy glogg during the holidays - it's better than boilo, for sure.
Thomas F. Wuthrich from Michigan on October 07, 2013:
I've had hot wine, but not Glogg, per se. One would think that heating would dispel the alcohol, but as I recall, it packed a bit of punch. I'm guessing that's because hot (or very warm) alcohol passes through the stomach and into the bloodstream even faster than room temperature wine. Makes sense? Enjoyable lens!
nifwlseirff on April 18, 2013:
Delicious! I normally make spiced mulled wine in the cooler weather (which matches with Christmas now that I've moved to the northern hemisphere!) I haven't tried it with port wine, but can imagine it would be fabulous. A little with rum is perfect for recovering my voice after a long teaching session too ;-)
Dusty2 LM on March 29, 2013:
WoW! You really brought back some nostalgic memories! When I was younger I used to mix this Glogg for Christmas every year. Glogg was kinds my specialty! I especially liked my recipe when I used the grain alcohol similar to your Glogg recipe with the rum to really give the Glogg a kick. Of course, I had to make two separate mixes for those who didn't like the Glogg so strong. I really appreciate you sharing this delicious holiday drink. "Bookmarked"! I also want to Thank You for stopping by several of my lenses and giving each of them a "thumbs up" as I really appreciate that as well. Hope you enjoyed your visit and will stop by again. Have a Great Day! (^_^)
Pam Irie from Land of Aloha on March 28, 2013:
What a charming drink this must be! I will have to try this....definitely! Thank you!
MissMalaprop on March 22, 2013:
My friends would always make Glogg each year for their New Year's Eve party. I'm not a big fan of spiced drinks, especially hot spiced drinks, but I can see the appeal of it for others!
JimHofman (author) on November 02, 2012:
@indigoj: It does smell divine! Like potpourri for the whole house! The perfect cold weather drink. Thanks for stopping by my lenses.spotpig
Indigo Janson from UK on November 02, 2012:
Glogg sounds wonderful, especially with a place of ginger snaps. I bet it smells heavenly too!
anonymous on December 20, 2011:
Making Glogg with my dad with his father's Old World Swedish recipe (he immigrated here from the island of Erland in 1921). We use port wine, rum and 100 proof Old Grand Dad bourbon. Slowing simmering with mulling spices, raisins, and almonds. Before it is done we will burn off alcohol while pouring some sugar over it. Bottle and serve warmed with raisins on Christmas Eve with our traditional Swedish foods.
JimHofman (author) on October 31, 2011:
@anonymous: Amy, to prepare glogg, pour the desired amount from the bottle into a saucepan and heat it slowly on your stovetop. Heat it until it's warm, much like a cup of tea. To serve, pour or ladle it into a coffee mug. We like to serve ours with lemon wafers or gingersnap cookies on the side. Enjoy!
anonymous on October 30, 2011:
We received a bottle of glogg as a gift. How do O serve it and or prepare it?
WaynesWorld LM on September 30, 2011:
When all my older sisters were little and my sister Christi was still a baby and I was yet to exist, my mother made rhubarb wine in a big washtub in the basement. She noticed the wine level seemed to evaporate nearly overnite. After a few days of this she caught my three oldest sisters "tasting" the wine. My mother's brother Jack made a most excellent potato wine and beet wine. Great lens.
barnyardkids on February 08, 2011:
Really fun lens!
decembermorning on November 30, 2010:
Thank you for your kind comments on my "Holiday Cocktail Party Invitations, Ideas & Tips" lens! Your Glogg lens is great! I bet it smells as wonderful as it tastes :-) Merry Christmas and Happy New Year!
HorseAndPony LM on November 23, 2010:
This sounds great. I think I need to make some Glogg. Thanks for sharing.
KonaGirl from New York on November 15, 2010:
Thanks for the Glogg recipes. A bit different from the one I make, so will have to give them a try. Thanks for sharing.
julieannbrady on October 29, 2010:
What do they say when you are drinking lots of this? Glugg glugg glugg ... er glogg! ;)
irenemaria from Sweden on October 27, 2010:
You got it right! Here in Sweden they even sell alcohol free GLÃGG for those who don't drink alcohol.
Rob Hemphill from Ireland on October 20, 2010:
I love the sound of your glogg with rum, we always have some form of glogg at Christmas time.
Also many thanks for visiting my Wine Guide - greatly appreciated. 5*
Sensitive Fern on October 13, 2010:
This is a great lens. I've always wondered what Glogg was, exactly. It sounds tasty but also like something that would knock me out. :) I've featured it on my eggless eggnog lens.