Gløgg / by Nathan Webster

It’s getting cold outside and, in the spirit of the upcoming holidays, and our It’s Not Cracker at UMOCA, and the hopes that the world may continue to exist beyond November 8, 2016 – we thought we’d share a Gløgg recipe.  

A what you say? Gløgg [gluhg, gloo g] is essentially a Scandinavian version of mulled wine that will make your home smell oh so right, and with enough kick to keep Thor and Freyja warm on long winter nights.

Not that we would ever encourage it but, you don’t need to wait until Christmas… and we will make a variation in a big ol’ cauldron on Dec 16/17 to share.  Recipe below Thor's Battle Against the Jötnar (1872) by Mårten Eskil Winge.



In the weeks leading up to Christmas there are many “get togethers” at work, in town, schools, clubs, friends and family stopping by to say hello. You can serve just about anything for your guests, really, or you could serve the traditional warm drink Gløgg…

Gløgg was imported to Denmark from our neighbors in Sweden and it started to take hold on the Danes in the years around WWII. There are many variations of Gløgg recipes out there and no one correct way to make it. Some contain brandy, cognac, port wine, vodka or snaps but the base is always red wine, although there are also some white wine versions as well as children’s versions. Back in the old days it was also thought to have some healing effects for winter depression - at least for a short while.


1 bottle red wine
1 cup white port wine
1 tablespoon Cardamom pods
1 stick Cinnamon
8 whole Cloves
4 pieces crystalized ginger
1 1/2 deciliter dark brown sugar (1/2 cup) 
1 cup raisins
slivered almonds


Place the cardamom pods, cinnamon stick, cloves, crystalized ginger and sugar in the port and red wine overnight or at least 1-2 hours before serving. Before serving, gently heat the liquid on the stove but do not allow to boil. Run the wine through a sieve to remove the spices, then add the raisins and almonds to the wine and serve warm.

Glædelig Jul... Now be safe out there.