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!
The main classic ingredients are (usually) red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves and orange peel. Optionally, stronger spirits such as vodka, rum or brandy can be added.
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 is traditionally served with raisins, blanched almonds, gingerbread and lemon cookies.
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!
Glogg can also be made alcohol-free by replacing the wine with fruit or dark berry juices (often blackcurrant) or by boiling the glogg for a few minutes to evaporate the alcohol.
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).