Glogg (Swedish:
Glögg,
Norwegian: Gløgg,
Danish: Gløg,
Finnish: Glögi) is the
Scandinavian version of vin chaud
or mulled wine. The main ingredients are
(usually red)
wine, spices such as cinnamon and cloves, and optionally
also stronger spirits such as vodka, akvavit or even cognac.
The mixture is prepared by heating, but it is not allowed to
boil in order for the alcohol not to evaporate. Glögg is
generally served with raisins and almonds, and is a popular warm drink during the
Christmas season.
In Denmark gløgg is traditionally served during the Christmas season with æbleskiver (apple dumplings) sprinkled with powdered sugar and accompanied with strawberry marmalade.
Glogg recipes vary widely, and variations with sweet wines such as Madeira or spirits such as Cognac, Armagnac or Brandy are also very popular. Glogg can also be made alcohol-free by using juices (usually blackcurrant) or by boiling the Glogg for a few minutes to evaporate the alcohol.
External links
- Swedish Glögg Recipe in U.S. units
- Swedish Glögg Recipe with serving tips
- Danish gløgg recipe in English with U.S. measures from Andrea Fisker's "A Northwoman´s cookbook"
- Danish Christmas Gløgg from Diana's Desserts
Categories: Christmas food