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traditional swedish glogg

(1 rating)
NurseJen avatar
Recipe by
Jennifer Chaiken
@NurseJen
Jobstown, NJ

I grew up associating the smell of this with the Holidays - my mother is Swedish and always made this for the grownups. When I was 10 she let me taste, and when I was in my teens I was allowed 1 very small demi-tasse on Christmas Eve. Sweeten to your own tastes, garnish as you like. We always had slivered almonds and dried currants in ours. It works well in the slow-cooker, as well.

►
(1 rating)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For traditional swedish glogg

  • 1 c
    good burgundy
  • 1 c
    port (tawny for a drier flavor, ruby for sweeter)
  • 1/2 c
    brandy
  • 1/4 c
    angostura bitters
  • 2
    cinnamon sticks and a few cardamom pods (3? 4?)
  • 1/4 to 1/2 c
    sugar, to taste
  • for garnish: dried currants or raisins, almond slivers

How To Make traditional swedish glogg

  • 1
    Mix all liquid ingredients in a 2qt saucepan. Turn on heat to low.
  • 2
    Add cinnamon and cardamom, heat just long enough to bring steam to rise.
  • 3
    Add sugar to taste, stir until dissolved. If using a slow-cooker, you can just leave it on warm at this point with a ladle ready to serve.
  • 4
    To serve, put a few currants or raisins, a couple of almonds in the bottom of demi-tasse cups (espresso cups). Ladle the punch over the garnish. Drink up!
  • 5
    A note of warning: This tastes very mild and innocent, and you're drinking from these little, tiny cups. Be very mindful of how much you're drinking - it packs a wallop!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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