Glögg (Swedish Mulled Wine)

This recipe is everything. Can’t overstate how delicious it is if you let it steep overnight. Just… go ahead and make a double batch. It’s for the best.

If you see steam as you’re heating the mixture, cover it up at least partially. Alcohol burns off before water does, and we can’t have that, now can we?


Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


For the Glögg:

2 cinnamon sticks, broken into pieces

2-inch piece ginger, peeled and sliced

1 orange, zested (zest cut into 1-inch strips) and juiced (juice reserved)

6 whole cloves

¼ cup red raisins

2 tablespoons light brown sugar

1 teaspoon cardamom pods

1 vanilla bean, seeds scraped and pod reserved

One 750-milliliter bottle dry red wine, divided

1 cup port

½ cup vodka

For the Almond-Raisin Mixture:

½ cup blanched almonds

½ cup dark raisins

2 tablespoons light brown sugar

1 tablespoon unsalted butter


1. Make the glögg: In a medium saucepan, combine the cinnamon, ginger, orange zest, cloves, raisins, light brown sugar, cardamom, vanilla bean and pod, and 1 cup of the red wine. Place over medium-high heat and cook until the wine is reduced by half, 7 to 10 minutes. Add the remaining wine, orange juice, port and vodka, and continue to cook until bubbles form around the edges, 3 to 5 minutes. Remove from the heat and let cool to room temperature. Chill in the fridge, covered, overnight and up to 2 days.

2. Make the almond-raisin mixture: In a large sauté pan, toast the almonds, raisins and brown sugar over medium heat until fragrant and toasted, 10 to 12 minutes. Add the butter and continue to cook until golden brown, 5 minutes, then transfer to a paper towel-lined plate.

3. Strain the chilled glögg into a medium pot, discarding the solids, and bring to a simmer over medium heat. Do not boil. Ladel the glögg into mugs and garnish each with a spoonful of the almond-raisin mixture. And serve.