recipe: Swedish glögg

This recipe is adapted from one shared by my good friend Chef Nils Noren.

recipe: Swedish glögg

Recipe by Chef Annette Tomei

This traditional Swedish mulled wine recipe is adapted from one from a good friend and amazing chef, Nils Noren. This recipe serves 4 and is easily scaled to the number needed. Make a couple spice sachets in advance and have them ready for making additions (for longer parties) or for another batch another day.


  • Spice Mixture
  • 30 Cardamom pods

  • 3 Cinnamon sticks

  • 2 Bay leaves

  • 30 Allspice berries, whole

  • 4 Tangerine (or Clementine) peels

  • 4-inch piece of fresh ginger, peeled and cut into slices

  • Wine & Spirit
  • 750 ml Medium-full bodied red wine

  • 375 ml Port wine (ruby)

  • 1 cup spirit: Vodka or whiskey, Optional

  • Garnish: Traditional
  • equal parts raisins and sliced almonds, mixed and stirred in

  • Garnish: Conventional
  • Cinnamon sticks, star anise, orange rounds or peels


  • Combine all spice mixture ingredients in a cheesecloth sachet. Using a long piece of cotton cooking twine, tie closed with one end and tie the other end to the side handle of the cooking pot for easy retrieval. Although not necessary, this will eliminate the possible need to strain later. 
  • Combine the spice sachet with the wine and port in a heavy pot or crock pot (slow cooker). Bring to a simmer and hold at low simmer until the desired level of spice flavor is infused.
  • Prior to serving, strain the spices, add the spirit and garnish and simmer for an additional few minutes to soften the raisins. Adjust flavor as necessary.


  • If you have leftovers, cool them completely and store in and airtight container in the refrigerator for up to a week (or more).
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