Do you like mulled wine? This spicy Nordic drink is the holiday warmer you need

Glögg, as it is written in Sweden and Iceland, is a hot mulled wine made from sugar, spices, sometimes wine, and more. It is a winter favorite in much of Scandinavia and the Nordic region, where its lovely scent wafts through Christmas markets and also lingers inside many snow-covered homes. In Norway, Denmark and the Faroe Islands, it is spelled slightly differently as glog, while Finland knows it as gloggi, but the root is the same: “heat” or “mul” (in Swedish, it is ” Glodga”). It describes the basic practice of soaking a piece of sugar in alcohol, suspending it over the wine, and lighting it on fire. As it burns, the sugar melts and drips into the wine, sweetening and warming it.

according to The Oxford Companion to Spirits and CocktailsThe earliest iterations of glögg can be traced to 17th century Scandinavia. Today, glögg is made more simply by dissolving sugar directly into wine along with spices and flavorings. Cinnamon, ginger, cloves, cardamom, and orange are all classic ingredients. To get the most out of the spices, I first roast them in a dry pan, a process which enhances their complex flavorsSome glögg recipes heat all the ingredients together in a single pot and let it steep. In other such recipes, only sugar, water, and spices are boiled to create a delicious simple syrup before adding the remaining components. In this latter method the higher heat rapidly extracts the flavor from the spices, causing the glögg to develop more quickly.

Dry red wines are best because glögg is sweetened with sugar and sometimes blended with port, a dessert wine, which adds depth in addition to sweetness. I like the richness that port contributes and I prefer ruby ​​(which has a fruitier flavor) to dark brown (which is more nutty). This recipe has a mild sweetness, so feel free to add more sugar after the final boil if you wish.

For another alternative kick, Glog Can be mixed with vodka, brandy, rum, or AquavitScandinavia’s national spirit made from potatoes or grains, cumin or dill, and other delicious spices and herbs. Many Nordic countries have their own unique blends that taste different.

Glögg is traditionally garnished with raisins and almonds. Some people add these when serving, but I prefer to add them to the pot first, where they add a subtle nuttiness and sweetness to the glögg. Since they’re less of an obstacle when sipping, I move toward chopped almonds instead of whole ones.

You can serve glögg straight from the stovetop, where it can easily be kept warm. When serving glögg, the spices are usually left behind. I find the easiest way to do this is to wrap the spices in a spice bag or cheesecloth, which makes it easier for them to escape when pouring the glug into the mug, while allowing the spices to retain their flavor over time.

As simple and easy as glögg is, there’s no better way to capture the holidays than in a cup. That’s an impressive feat in my book.

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