recipe for glogg wine

The Best recipe for glogg wine

Swedish Glogg Wine

4.9 from 1788 votes

A festive, spiced wine cocktail infused with citrus, herbs, and warm spices, perfect for winter gatherings. Traditionally served with smoked fish or as a festive drink.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time1 hour

Resting Time0 mins

Total Time1 hour 20 mins

Servings: 6Cuisine: InternationalCalories: 120 kcal (per serving, excluding ice)

🥘Ingredients

For the Wine Base

• 4 cups dry red wine (e.g., Grenache or Zinfandel)
• 1 cup dry white wine (e.g., Riesling)
• 1 cup apple cider vinegar

For the Citrus & Herbs

• 1 orange (peeled, seeds removed)
• 1 lemon (peeled, seeds removed)
• 1 small bunch fresh thyme
• 1 small bunch fresh rosemary
• 1 small bunch fresh parsley

For the Spices

• 2 cinnamon sticks
• 4 whole cloves
• 1 star anise pod
• 1 tsp ground allspice
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp ground cloves
• 1 bay leaf

For the Smoked Flavor (Optional)

• 1 smoked paprika
• 1 tsp smoked salt

👨‍🍳Directions

1. 1
   In a large pot, combine red wine, white wine, and apple cider vinegar. Bring to a gentle simmer over medium heat.
2. 2
   Add the peeled citrus (orange and lemon), whole spices (cinnamon sticks, cloves, star anise, allspice, coriander, ginger, cloves, and bay leaf). Simmer for 20 minutes, allowing the flavors to infuse.
3. 3
   Remove the pot from heat and let it steep for another 15 minutes. Strain the mixture through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove solids.
4. 4
   Discard the citrus peels and spices. If using smoked flavor, stir in smoked paprika and smoked salt. Let the mixture cool to room temperature.
5. 5
   Once cooled, transfer the glogg to glass jars or bottles for storage. It can be kept refrigerated for up to 2 weeks or frozen for up to 3 months.
6. 6
   To serve, strain the glogg again if frozen, and pour into glasses over ice. Garnish with a sprig of fresh rosemary or a twist of citrus peel.

🔧Equipment

• Large pot or saucepan
• Fine-mesh strainer
• Cheesecloth or coffee filter
• Glass jars or bottles (for storage)
• Citrus peeler
• Wooden spoon
• Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 0.5💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 50🌾Total Carbs: 12🥦Dietary Fiber: 1🍬Sugars: 8🥩Protein: 0.5

📝Notes

• Adjust spice levels to taste—add more if you prefer a bolder flavor.
• If using frozen glogg, thaw it before serving to ensure proper dilution with ice.

❓ Frequently Asked Questions About Swedish Glogg Wine

What is the traditional ratio of spices used in classic glogg wine, and why do they create such a warm, aromatic flavor?

In a traditional glogg wine recipe, the spices are balanced with 1 cinnamon stick, 1 whole clove, 2 star anise pods, 1 tsp whole allspice berries, and 1 tsp ground ginger (or 1 star anise + 1 whole nutmeg). These spices—especially cinnamon and cloves—release aromatic oils when heated, creating a deep, spiced warmth. Allspice and ginger add a subtle sweetness and warmth, while star anise contributes a licorice-like depth. The combination is rooted in Swedish and Scandinavian traditions, where glogg was a festive winter drink to ward off cold.

—

How long should I simmer the glogg wine base before adding the alcohol, and what happens if I skip this step?

Simmer the apple cider, honey, and spices for 30–45 minutes to allow the flavors to meld deeply. Skipping this step risks a flat or underdeveloped taste—simmering concentrates the natural sugars and extracts the spices’ oils, enhancing the wine’s aromatic complexity. If you’re short on time, steep the spices cold for at least 4 hours in the cider instead.

—

Can I substitute white wine for red wine in the glogg recipe, and what adjustments should I make?

Yes, you can use white wine (like Riesling or Gewürztraminer) for a lighter, fruitier glogg. Since white wine is often drier, add 1 extra tablespoon of honey to balance sweetness. Avoid sweet red wines (like Zinfandel) to prevent muddiness. If using a drier red (e.g., Pinot Noir), reduce honey slightly to ~1.5 tbsp. The key is matching the wine’s natural sweetness to the honey.

—

Why does glogg wine sometimes taste too strong or bitter, and how can I refine the flavor?

Overpowering or bitter notes often come from over-simmering spices, excess honey, or using cheap alcohol. To refine it:
1. Simmer spices for 30 minutes max (they can burn at higher temps).
2. Adjust honey—start with 1 tbsp, taste, and add more if needed (glogg should be slightly sweet).
3. Use high-quality alcohol (e.g., 12–14% ABV wine or gin for a smoother base).
4. Strain well—remove whole spices after simmering to avoid bitterness.
5. Chill before serving—the cold highlights the delicate spices.

—

Is it possible to make glogg wine without alcohol, and what’s the alternative?

Traditional glogg is alcohol-based, but you can make a non-alcoholic version using:
– Apple cider + ginger beer (simmer spices with cider, then add ginger beer at the end).
– Sparkling apple juice + homemade spiced syrup (steep spices in honeyed water, mix with juice).
– Non-alcoholic gin or elderflower liqueur (for a “glogg-like” spiced drink).
For depth, use 1–2 drops of vanilla extract or a splash of elderflower syrup to mimic the aromatic profile. The result will be less complex but still festive!