Traditional Swedish Glögg

Traditional Glögg Recipe
The Spruce
Prep: 5 mins
Cook: 60 mins
Total: 65 mins
Servings: 4 to 6 servings
Yield: 4 to 6 cups
Nutrition Facts (per serving)
314 Calories
2g Fat
27g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 314
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 5%
Total Sugars 21g
Protein 1g
Vitamin C 10mg 49%
Calcium 37mg 3%
Iron 1mg 6%
Potassium 258mg 5%
*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.)

Sweet, warm, and spicy, glögg (pronounced "glue-gh") is Sweden's seasonal gift to chilly souls around the globe. Often enjoyed as a Christmas holiday drink, glögg means "glowing ember" and this mulled wine carries the classic connotations and merry musings of its Old Norse origins. Promising good cheer in a steamy cup, this punch charms with high-octane aromas, super spice, and the warm glow of good wine. 

Perhaps you've seen glögg for sale at Ikea, and wondered what it was about. Many European countries have their own tasty versions of mulled wine. The Swedish take tends to turn things up a notch with a generous splash of bourbon or vodka and the added aromatics of cardamom pods. Keeping with many of the belly-warming spice themes found in Germany's glühwein, Swedish glögg traditionally strains out the spices prior to serving. It also includes raisins and blanched, slivered almonds to the final mug.

This easy-to-make, even easier-to-drink, traditional glögg recipe by Mattias Borrman is not limited to yuletide happenings. It's also perfect for festive winter gatherings or as a quick warmer on snowy days.


  • 1 bottle red wine

  • 1 1/2 cups bourbon, or vodka

  • 1/2 cup sugar

  • 2 tablespoons orange zest

  • 2 tablespoons raisins, plus 1 teaspoon for serving

  • 1 tablespoon green cardamom pods

  • 2 tablespoons sliced ginger root

  • 1 stick cinnamon

  • 8 whole cloves

  • 2 tablespoons almonds, blanched and slivered

  • Orange slices, for garnish

Steps to Make It

  1. Gather the ingredients.

    Traditional Glögg recipe ingredients
    The Spruce
  2. Combine the wine, bourbon or vodka (if using), sugar, orange zest, raisins, cardamom pods, ginger root, cinnamon stick, and cloves into a 2- to 3-quart pot. Heat to 175 F (77 C) and let simmer for 2 minutes.

    Traditional Glögg in a saucepan with spices
    The Spruce
  3. Remove from the heat and let stand and steep for 1 hour.

    Traditional glögg steeping off the heat
    The Spruce
  4. Strain to remove the fruit and spices and gently reheat the punch.

    Spices and fruits drained from glögg
    The Spruce
  5. Add a few almonds and raisins to each serving glass and garnish with a slice of orange. 

    Glass of glögg garnished with orange wedge
    The Spruce
  6. Serve and enjoy.


  • Red wine blends tend to work best in this recipe. It doesn't have to be a great wine because this drink is filled with so many flavors. Fortunately, many of the blended wines are inexpensive and they're very easy to find.
  • Make the glögg ahead of time, strain it, then store it in the refrigerator. When it's time for the party, warm it up quickly on the stove and serve.

Recipe Variations

  • Like any mulled wine, there are many variations of glögg. In one recipe variation, for instance, nutmeg and vanilla extract are added, brandy or spiced rum is used along with vodka, and brown sugar gives it a darker sweetness.
  • Don't reserve glögg for winter! You can also serve it well-chilled, over ice in summer for a Swedish-styled sangria.
  • For a nonalcoholic version, replace the wine and bourbon with 4 cups of juices combined together such as grape, cranberry, and/or apple. 

How to Store Glögg

Should you have any leftover glögg, it will keep in the fridge for up to three days. Just gently reheat it in a saucepan on the stove.