Traditional Swedish Glogg Recipe

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Traditional Swedish Glogg

Jennifer Chaiken


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.

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10 Min


15 Min


Stove Top


1 c
good burgundy
1 c
port (tawny for a drier flavor, ruby for sweeter)
1/2 c
1/4 c
angostura bitters
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

Directions Step-By-Step

Mix all liquid ingredients in a 2qt saucepan. Turn on heat to low.
Add cinnamon and cardamom, heat just long enough to bring steam to rise.
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.
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!
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!

About this Recipe

Course/Dish: Hot Drinks, Punches
Main Ingredient: Alcohol
Regional Style: Scandinavian
Hashtags: #holiday, #wine, #brandy