Make a Big Batch of Glögg to Last You Through the Winter.
Winter nights invite you into the warm embrace of a hot mug of something. If you’re cold enough, almost anything will do – hot chocolate, tea and even a cup of chicken soup is a good nightcap, but the most enjoyable drink is glögg. You can make it for a group, but the real boss is making yourself a big batch and sipping it slowly all winter long. Here’s how to make a batch to stash away until spring.
What is glögg?
Glögg (also spelled glögg) is a liqueur-laced wine in which warming spices, sugar, nuts and fruit are mixed and infused. It is heated until it steams and served with booze-infused fruits and nuts to enjoy at the end of the drink. Some people equate this to mulled wine, but for me it’s more complicated. Is it served hot and infused with spices? Yes, but in my experience, mulled wine doesn’t flow into the booze as much and doesn’t develop the same round, strong, and deep flavor. I think part of it depends on the quality of the ingredients you choose. (I recommend investing in the liqueur component.)
Glögg is eaten in Scandinavian countries such as Sweden, Norway, Denmark and Finland, especially around Christmas, but really all winter. Not only because it can keep you warm and potentially knock you off your feet, but because it’s a drinking accessory for cozying up. Socializing, or simply taking time for yourself to prioritize your state of comfort and overall well-being, is well known through the Danish concept of hygge and the Swedish practice of taking a fika break throughout the day to simply enjoy life. While you can do this with or without tea, I find glögg a warm reminder of how to enjoy winter, even if it’s shaky outside.
Most Important Components
I use the glögg recipe from the book Fika: The Art of the Swedish Coffee Break , which was sent to me by a friend of Swedish descent. I make this recipe every year for my Christmas party and it is always sensational. It is extremely important (since this is the main component) to use a wine that you will enjoy on its own. My palate is fortunate to enjoy many wines, but for this one I use a rich, fruity Cabernet Sauvignon called Apothic Cab . As you can see, the price of around $11 isn’t what anyone would call “boujee” nor does it ruin my financial stability.
However, the liquor component is just as important as the wine, and where you should rush for a bottle, you usually don’t. You can use many types of spirits—some use vodka or aquavit—but this recipe calls for rum, whiskey, or cognac. Most recently I’ve been using Diplomatico Reserva Rum , which is marketed as a drinking rum and I’m sure rum lovers will swoon when they read this. To them I say: it was worth it. My glögg pops.
My Gogg kit:
How to make a big batch of glögg
1. Insist on drinking
To make this recipe, start by infusing the liqueur in the morning or even the night before. Add dried fruits, citrus zest, and whole dried spices to a jar that holds 12 fluid ounces or larger. Pour in the liqueur of your choice and let it sit for at least four hours or overnight.
2. Mix all ingredients together.
When you’re ready, decide whether you want a cup today or not. If you are preparing glog for the future, there is no need to reheat it today. Pour the liqueur through a sieve to remove the remaining ingredients. If desired, reserve the figs and raisins and store them separately in a small container. Add all other ingredients to a large pop-top bottle. Turn the bottle upside down and repeat this several times over the next hour to mix the ingredients and dissolve the sugar.
If you want some today, it’s time to heat it up. Pour the spiced liqueur through a sieve to remove the remaining ingredients. I pour it through a sieve and straight into the slow cooker if I’m serving a crowd, but you can also do this in a medium saucepan on the stove. Reserve the figs and raisins and add a few to the mug. Add all ingredients to a saucepan or slow cooker and heat gently over low heat, covered. Stir occasionally. When the sugar has dissolved and the glögg begins to smoke slightly, turn off the heat. Fill a mug with a ladle or turkey baster . Add a couple of blanched almonds and enjoy.
If there is any left, let the mixture cool completely and pour it into a large bottle. Seal it and store at room temperature or in the refrigerator if you prefer.
How to heat one cup
When the cold weather sets in, it’s time to enjoy a warm cup of glögg. Tilt the bottle a couple of times to re-mix the ingredients and pour a 5-ounce serving into the mug. Microwave this for about 30 seconds, stir and microwave for another 10-30 seconds, depending on how hot you want it. Add a few cloves of dried figs or liqueur-soaked raisins and a couple of blanched almonds.
If you are heating multiple cups, pour the same number of servings into a small saucepan and heat over low heat, covering. Add fruit and nuts to each mug before filling it with a warm winter drink.
Glögg recipe
(adapted from Fika: The Art of the Swedish Coffee Break)
Ingredients:
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5-7 dried figs, quartered
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1 tablespoon raisins
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1 tablespoon candied orange zest (or 3 2-inch strips fresh)
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1 1-inch piece ginger root, peeled and quartered.
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2 or 3 cinnamon sticks
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2 teaspoons whole cloves
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3 dried whole anise pods (you can use green cardamom pods)
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¾ glass of rum, whiskey or cognac
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1 bottle full-bodied red wine
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½ cup brown sugar, packed
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Blanched almonds for garnish
1. This recipe makes about four cups (32 ounces) and can be doubled if you have the space to store it. Add figs, raisins, orange zest, ginger, cinnamon, cloves, star anise and liqueur to the jar. Use a jar that will keep all ingredients submerged in liquid. Let sit for 4 hours or up to overnight.
2. Strain the alcohol into a saucepan or slow cooker to keep it warm so you can sip it slowly. If you are using a slow cooker, set it to warm. Leave the figs and raisins from the strainer in the container for garnish. Add brown sugar and the entire bottle of wine to the liqueur. Stir the mixture over low heat. You simply dissolve the sugar and heat it until it smokes slightly and is ready to drink. Don’t bring it to a boil.
3. Add some figs, raisins and almonds to the mug. Scoop some glögg into a mug and drink. Enjoy the wine-soaked fruits and nuts with a spoon. Store the remainder in a large bottle after cooling to room temperature. If necessary, heat individual cups in the microwave or in a small saucepan on the stove.