Recipe for Glogg Wine: Spiced Holiday Warmth in a Mug

This traditional Scandinavian beverage transforms an ordinary winter evening into a cozy celebration. The warm blend of red wine, spices, and citrus creates a comforting aroma that fills your home with holiday spirit.

I’ve perfected this recipe to balance the bold flavors of cinnamon, cloves, and orange, ensuring every sip delivers spiced holiday warmth in a mug. Simple to prepare and impossible to resist.

Ingredients for Recipe for Glogg Wine

Warm spices and bold wine create this cozy Scandinavian tradition in every mug.

The wine is everything here. Cabernet Sauvignon or Merlot hold up best to the spices—avoid anything too light or sweet. I grab mine from Trader Joe’s or Total Wine when I’m stocking up for the holidays. For the spices, whole is non-negotiable. Pre-ground stuff just doesn’t infuse the same way. Hit up the bulk section at Whole Foods for cardamom and cloves if your regular store doesn’t carry them.

No red wine? Cranberry juice with a splash of apple cider vinegar gets surprisingly close. Missing cardamom? Extra cinnamon plus a pinch of nutmeg works in a pinch. The almonds can be hazelnuts or pecans—whatever you’ve got. Brandy haters can skip it, but if you’re using it, any smooth brand does the trick. Skip the star anise if you can’t find it (it’s polarizing anyway).

This keeps beautifully in the fridge for up to 5 days. The flavors actually deepen overnight. Reheat gently on the stove—don’t boil or the alcohol burns off. I make a double batch for parties (it disappears fast). Leftovers? Pour into a thermos for a cozy afternoon.

Step-by-Step Instructions for Glogg Wine

Here’s how I make this festive drink that fills the kitchen with holiday spice.

Step 1: Infuse the Wine with Whole Spices

In a large saucepan, combine the 1 bottle dry red wine, 1 whole orange (sliced with peel on), 2 cinnamon sticks, 10 whole cloves, 5 cardamom pods, and 2 star anise pods. I lightly crush the cardamom pods first to release their aroma.

Bring the mixture to a gentle simmer over medium heat. You’ll see tiny bubbles forming at the edges—this is ideal. Let it simmer for 10-12 minutes to allow the spices to infuse deeply into the wine. Don’t let it boil; you want to preserve the wine’s body and the delicate spice notes.

Step 2: Sweeten and Deepen the Flavor

After the spices have infused, stir in the 0.25 cup granulated sugar until fully dissolved. Taste and adjust sweetness if needed—some prefer it sweeter, especially if using a very dry wine.

Next, add the 0.25 cup raisins and 0.25 cup brandy. The raisins plump up beautifully as they absorb the spiced wine, adding a subtle fruitiness. The brandy enhances the warmth and complexity. Simmer for another 5 minutes so the flavors meld.

Step 3: Add Water and Finish the Infusion

Pour in the 1 cup water to mellow the mixture slightly and ensure it doesn’t become overly potent. This also helps balance the sweetness and spice. Simmer for an additional 5 minutes on low heat.

The glogg is ready when the aroma is rich and inviting, and the spices have turned the wine a deep, ruby hue. The raisins should be soft and the orange slices will have released their citrus oils into the mix.

Step 4: Strain and Serve with Garnishes

Remove the saucepan from heat and let it sit for 2 minutes to cool slightly. Then, strain the glogg through a fine-mesh sieve into a heatproof pitcher or directly into mugs to remove the whole spices and orange slices.

Ladle the warm glogg into serving mugs and garnish each with a sprinkle of 0.25 cup sliced almonds. The almonds add a satisfying crunch and nutty contrast to the warm, spiced liquid. Serve immediately while hot for the full holiday experience.

Pro Cooking Tips for Great recipe for glogg wine

Spice Infusion Tips

Never skip crushing the cardamom pods—it releases their aromatic oils, which is key for that authentic Scandinavian depth. I use the flat side of my Wüsthof chef’s knife for a quick, controlled crush. 💡

Heat Control

Maintain a gentle simmer, never a boil. If you see large bubbles, reduce to low heat immediately. Boiling burns off the alcohol and can make the spices bitter. A candy thermometer helps monitor the 160-180°F sweet spot.

Brandy Integration

Add the ¼ cup brandy off-heat to preserve its subtle flavors. I recommend E&J VSOP—it’s smooth and complements the spices without overpowering. Stir it in just before serving for maximum warmth.

Sweetness Balance

Start with ¼ cup sugar, then taste after the spices infuse. Dry wines like Cabernet Sauvignon often need the full amount, while fruitier wines may require less. Dissolve sugar completely before adding other ingredients.

Straining Technique

Use a fine-mesh sieve lined with cheesecloth for ultra-clear glogg. Press the orange slices gently to extract their oils, but avoid squeezing the spices—they can release bitter compounds.

Serving Temperature

Serve at 160-170°F—hot enough to warm you but not scalding. I keep a thermos handy for refills during gatherings. The almond garnish stays crunchy if added just before serving.

Frequently Asked Questions