📝 About This Recipe
Transport yourself to a snow-dusted Stockholm Christmas market with this deeply aromatic, spiced mulled wine. This traditional Swedish recipe balances the robust body of red wine with the warming heat of ginger, cardamom, and a potent splash of brandy. Infused overnight for maximum depth, it is the ultimate centerpiece for any 'fika' or holiday gathering, offering a complex profile that is far superior to store-bought versions.
🥗 Ingredients
The Spice Infusion
- 1 cup Brandy or Cognac (unflavored, high quality)
- 3 pieces Cinnamon Sticks (broken in half)
- 12-15 pieces Whole Cloves
- 10 pieces Green Cardamom Pods (lightly crushed to release seeds)
- 2 inch piece Fresh Ginger (peeled and sliced into rounds)
- 2-3 strips Dried Orange Peel (bitter orange/Pomerans is traditional)
The Wine Base
- 1 bottle (750ml) Dry Red Wine (use a fruity Cabernet or Merlot)
- 1 cup Port Wine (Tawny or Ruby port adds richness)
- 3/4 cup Granulated Sugar (adjust to taste)
- 1 tablespoon Vanilla Sugar (or 1 tsp vanilla extract)
Traditional Serving Garnish
- 1/2 cup Blanched Almonds (whole or slivered)
- 1/2 cup Raisins (dark or golden)
👨🍳 Instructions
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1
Begin the spice infusion by placing the brandy, cinnamon sticks, cloves, crushed cardamom pods, ginger slices, and dried orange peel into a glass jar with a tight-fitting lid.
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2
Seal the jar and let the spices macerate at room temperature for at least 12 hours, though 24 hours is ideal for a truly potent flavor profile.
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3
When ready to brew, strain the infused brandy through a fine-mesh sieve into a large non-reactive pot (stainless steel or enameled cast iron), discarding the solids.
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4
Add the bottle of red wine and the cup of port to the pot, stirring gently to combine with the spiced brandy.
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5
Stir in the granulated sugar and vanilla sugar. Place the pot over medium-low heat.
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6
Heat the mixture slowly, stirring occasionally to ensure the sugar dissolves completely. Do not let the liquid reach a boil, as this will evaporate the alcohol and dull the spice notes.
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7
Once the glögg is steaming (roughly 170°F or 75°C), reduce the heat to the lowest setting and let it 'mull' for 15-20 minutes.
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8
Taste the glögg. If you prefer it sweeter, add more sugar one tablespoon at a time. If you want more kick, add an extra splash of brandy.
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9
While the wine is mulling, prepare your serving glasses (traditional small glass mugs) by placing a few raisins and 2-3 almonds at the bottom of each.
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10
Ladle the hot glögg into the prepared mugs, ensuring the liquid covers the raisins and almonds.
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11
Provide small spoons with each mug so guests can eat the booze-soaked treats at the bottom once the drink is finished.
💡 Chef's Tips
Never let the glögg boil; high heat destroys the delicate nuances of the wine and spices. For a deeper flavor, use 'Pomerans' (dried bitter orange peel) found in specialty Scandinavian shops. If you are short on time, you can simmer the spices directly in the wine for 45 minutes, but the overnight brandy soak is the secret to professional-grade glögg. Leftover glögg keeps beautifully in the fridge for up to a week; simply reheat gently on the stove. Use a wine you would actually enjoy drinking on its own—avoid 'cooking wines' which are often too salty or thin.
🍽️ Serving Suggestions
Serve with traditional Swedish 'Pepparkakor' (thin ginger snaps) and a wedge of blue cheese. Pair with 'Lussekatter' (Saffron buns) for a classic Lucia Day celebration. Offer a bowl of extra almonds and raisins on the side so guests can customize their crunch. Serve in small 4-6 oz glass mugs to keep the drink hot and manageable. Accompany with a plate of aged sharp cheddar or Vesterhavsost for a savory contrast.