Glogg Recipe

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Thea Pappalardo


This recipe comes from my friend's Swedish grandmother. I am told that this is how the fisherman warm themselves after fishing during the cold winter months. It is drunk hot and the fumes will clear your sinuses better than Nyquil could ever hope to. Caution-very tasty and very potent!


★★★★★ 1 vote

Stove Top


  • 1 1/2 l
    ruby port
  • 20 oz
    rye whiskey
  • 1/2 c
  • 12
    whole cloves
  • 3
    cinnamon sticks
  • 1/2 ts tsp
    cardomom (or 2 pods, emptied and seeds ground)
  • 2
    pieces cracked ginger
  • 1 oz
  • 1 Tbsp
  • 2 Tbsp
    sliced almonds

How to Make Glogg


  1. Divide almonds into pretty storage bottles.
  2. In a heavy pot or dutch oven, combine water, sugar, raisins and spices. Cook for a minute or two. Add port and heat over medium flame until almost boiling. Add rye and heat again until almost boiling. DO NOT BOIL!
  3. Allow to cool and strain into prepared bottles. Add one of the cinnamon sticks and some of the raisins to each bottle. Allow to sit for a day or two.
  4. Serve hot.

Printable Recipe Card

About Glogg

Course/Dish: Hot Drinks
Main Ingredient: Alcohol
Regional Style: Scandinavian

Show 17 Comments & Reviews

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