Glögg

Smorgas chefs glogg recipe

The Spruce / Teena Agnel

Prep: 60 mins
Cook: 0 mins
Total: 60 mins
Servings: 10 servings
Yield: 1/2 gallon
Nutritional Guidelines (per serving)
249 Calories
2g Fat
21g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 10
Amount per serving
Calories 249
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 36mg 2%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 7%
Total Sugars 15g
Protein 1g
Vitamin C 2mg 9%
Calcium 57mg 4%
Iron 1mg 6%
Potassium 208mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Glögg is a traditional Christmas punch in Scandinavian countries. It's a lot like mulled wine, but it packs on the flavor and uses more alcohol than normal. This recipe by Morten Sohlberg from New York City's Smörgas Chef is a slight adaptation on tradition and is the perfect warm punch to serve at any holiday party.

There are just a few additions in this recipe from an easier glögg recipe, but they really do not create much more work. The ginger, vanilla, nutmeg, and brown sugar give the warm drink a spectacular touch of spice. Also, Sohlberg uses both vodka and either brandy or spiced rum to accent the red wine base, so it has a little more of a punch. The spiced rum is an excellent suggestion because it works nicely against the other spices.

The recipe produces a big batch, making it perfect for an intimate gathering.

Ingredients

  • 1 cup brandy, or spiced rum

  • 4 cups water

  • 10 cardamom pods

  • 4 cinnamon sticks

  • 2 tablespoons orange peel strips, from 1 large orange

  • 1 (1/2-inch) piece fresh ginger, peeled and slightly crushed

  • 2 tablespoons whole cloves

  • 2 teaspoons pure vanilla extract

  • 1/2 teaspoon freshly grated nutmeg

  • 1 (750-milliliter) bottle dry red wine

  • 1 cup vodka

  • 2/3 cup packed brown sugar

  • Raisins, for garnish

  • Almonds, for garnish

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients for glogg
    The Spruce / Teena Agnel
  2. In a large pot, heat the brandy, water, cardamom, cinnamon, orange peel, ginger, cloves, vanilla extract, and nutmeg. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.

    Heat water and spices
    The Spruce / Teena Agnel
  3. Stir in the wine, vodka, and sugar, and simmer for 1 minute.

    Stir in wine and vodka
    The Spruce / Teena Agnel
  4. Strain out the cloves and orange peel and decant the glögg, leaving the other spices behind.

    Strain out cloves
    The Spruce / Teena Agnel
  5. Garnish each glass with almonds and raisons. Serve and enjoy.

    Add raisins
    The Spruce / Teena Agnel

Tips

  • Decanting means to pour wine into a decanter, a long-necked glass vessel with a wide base that looks a lot like a fancy flower vase. The movement helps the wine "breathe" and it's often used for red wines.
  • You do not need a special decanter to enjoy this glögg. Simply pour the beverage into any serving pitcher that can handle a little heat. If you're afraid of the glass (or your serving glasses) breaking, allow your glögg to cool slightly before pouring it.
  • There are many great dry red wines to choose from. In general, Bordeaux, Cabernet Sauvignon, Malbec, Pinot Noir, Syrah, and Zinfandel are among the driest styles, though you will find some slightly sweeter wines within those.
  • Don't worry too much about finding the "perfect" dry red, though! There's so much going on in this punch that you will barely be able to tell the difference.

How Strong Is Smorgas Chef's Glögg?

It's very interesting to do the math on this recipe because the glögg's alcohol content is the same as the wine that goes into it. That's because the water offsets the potency of the liquors. For example, if you pour a 12 percent ABV wine, you can expect the punch to be similar in strength.