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Glögg


This spiced, aromatic delight is not only a staple of wintry Scandinavian nights but also incredibly easy to make, especially with the help of a slow cooker. Glögg, with its rich history dating back to the 16th century in Sweden, is the epitome of holiday warmth and cheer. And the best part? Your slow cooker does most of the work, making it effortlessly simple to bring this festive treat to life.


Allowing my slow-cooker does all the work...


When selecting a wine for your Glögg, opt for a full-bodied dry red like Cabernet Sauvignon, Merlot, or Shiraz. These varieties have the depth and bold flavors that marry well with the traditional spices and citrus notes in Glögg. Just combine the wine with spices like cloves, cardamom, and cinnamon, add a splash of white rum and bourbon, and let your slow cooker gently infuse all the flavors.



This method ensures that the wine is heated slowly and evenly, allowing the spices and citrus to release their full aroma and taste without boiling off the alcohol. It’s perfect for those who want to enjoy the festive spirit without spending hours in the kitchen. Imagine coming home to the inviting aromas of mulled wine, ready to pour and enjoy with your loved ones. That's the joy of Glögg – it's as easy to make as it is delightful to drink.


 

Ingredients:

(Serve 4)

  • Dry Red Wine, 750ml

  • White Rum / Vodka, 150ml

  • Bourbon / Brandy / Dark Rum, 150ml

  • Granulated Sugar, 30g

  • Orange Coarsely Sliced, 1

  • Lemon Coarsely Sliced, 1

  • Cloves, 4

  • Green Cardamoms Crushed, 3

  • Cinnamon Stick, 1 + More For Serving

  • Raisins, 85g

  • Almonds Slivered, 30g

 

Equipment:

  • Slow-Cooker

  • Blowtorch

 

Directions:

  1. Add wine, rum and bourbon in a slow-cooker.

  2. Turn the heat to low and cook for 1 hr.

  3. *Do not be tempted to use high heat.*

  4. Lit the wine mixture with a blowtorch.

  5. While the wine mixture is flambé, add in the sugar.

  6. Stir to combine well and until the sugar has dissolved.

  7. Add in orange, lemon, cloves, cardamoms, cinnamon, raisins and almonds.

  8. Stir until well combined.

  9. Cover and cook for 1 hr.

  10. Strain. Reserve the raisins, almonds, orange and lemon.

  11. You can store the wine in any of those empty wine or liqueur bottles.

  12. It can be kept chilled in the fridge for 3 days. Warm the wine when about to serve.

  13. Add a spoonful of that reserved raisins and almonds with a slice of lemon or orange to a serving glass.

  14. Serve warm with a cinnamon stick.


Cheers!

 

Recipe Video:



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