Old-Fashioned Swedish Glögg


Glögg is a Swedish punch made from spiced wine. My grandfather brought this recipe over from Sweden in 1921. We still use it today. "God Jul!"

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
1 hrs 10 mins
Total Time:
1 hrs 45 mins
7 750-milliliter bottles

This warm and cozy glögg recipe will warm you up from the inside out. If you've never celebrated the holiday season with Swedish glögg, it's time to remedy that ASAP!

What Is Glögg?

Glögg is Swedish infused wine. Usually served during the holiday season, it's similar to mulled wine — but it's not quite the same thing (glögg is a bit more involved). Traditionally, the drink is set on fire so the sugar granules completely dissolve.

Glögg Ingredients

These are the ingredients you'll need to make this traditional Swedish glögg recipe:

· Alcohol: This big batch Swedish glögg recipe is quite boozy. It calls for a combination of port wine (don't throw away the bottles!), bourbon whiskey, and white rum.
· Spices: The glögg gets its warm and cozy flavor from cloves, a cinnamon stick, and cardamom pods. A strip of orange peel lends fruity flavor.
· Sugar: Sweeten things up with ¾ cup white sugar.
· Raisins and almonds: Raisins and almonds lend subtle, yet welcome, flavor.

Tip: Use an ordinary port wine for this recipe, because the strong-flavored spices and other ingredients will overwhelm an expensive wine.

Old-Fashioned Swedish Glogg

How to Make Glögg

Making Swedish glögg for the first time can be intimidating, but it's actually not that hard (you just need a great recipe). You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect:

1. Heat the port wine. Add bourbon and rum, making sure the alcohol is warm but not simmering.
2. Secure the spices and orange peel strip in a cheesecloth square tied with twine.
3. Carefully light the alcohol with a long-handled match and let burn for one minute.
4. Place the lid on the pot to extinguish the flames. Let cool for 10 minutes.
5. Add the bundled spices and let cool to room temperature.
6. Strain and serve, garnishing with the reserved raisins and almonds.

How to Store Glogg

Pour strained glögg into the reserved port wine bottles, replace the caps, and keep upright in a cool dark place for up to a year. You can also refrigerate the steeped raisins and almonds in a covered bowl or jar for up to a year.

Allrecipes Community Tips and Praise

"Just like what my grandfather used to make," says Write from the Heart. "Warms the heart and the blue flames make a spectacular show that will break the ice at even the stiffest of gatherings. Sometimes I use rum instead of whiskey. Can adapt this to be non-alcoholic: one liter apple juice, one liter cranberry juice, one lemon sliced."

"I grew up in Sweden and still have family there and visit on a regular basis," according to mitoboru. "I have had and made my fair share of glögg, including my grandmother's recipe. This is by far the best one to date."

"Growing up with a Swedish family, this was a staple of Christmas," says Erinammo. "The smell is so sweet and wonderful. This is exactly how my father makes it. Be prepared though for the kick and don't expect to drink too much!"

Editorial contributions by Corey Williams


  • 5 (750 milliliter) bottles port wine

  • 1 (750 milliliter) bottle 100 proof bourbon whiskey

  • 1 (750 milliliter) bottle white rum

  • 1 (3 inch) cinnamon stick

  • 1 (3 inch) strip of orange peel

  • 4 whole cloves

  • 3 whole cardamom pods, cracked

  • 1 (8 inch) square of cheesecloth

  • ¾ cup white sugar

  • 1 (15 ounce) package dark raisins

  • 1 (6 ounce) package blanched slivered almonds


  1. Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.

  2. Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.

  3. When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.

  4. Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.

  5. Strain cooled glögg and reserve the raisins and almonds.

  6. To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.


Use an ordinary port wine for this recipe, because the strong-flavored spices and other ingredients will overwhelm an expensive wine.

To Store Leftover Glögg:

Pour strained glögg into the reserved bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.

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