Glögg (Nordic Mulled Wine)

Glögg is the Nordic expression of mulled wine: red wine warmed slowly with whole spices, citrus peel and enough sweetness to round the edges without masking the wine. Cinnamon, cloves and cardamom give it its recognisable winter fragrance, while dried orange zest adds a clean, bitter-citrus lift. The drink should be served hot and steaming rather than boiled, which keeps the flavour smooth and aromatic. Raisins and blanched almonds in each glass are a traditional finishing touch, adding texture and a little sweetness as the spiced wine is sipped.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Nordic winter drink
Flavor profile Warm spice • Fruity red wine • Gentle sweetness
Techniques Gentle warming • Spice infusion
Key equipment Saucepan • Ladle • Heatproof glasses
Cooking style Make-ahead friendly • Crowd-friendly • Minimal cleanup
Time commitment Under 30 minutes

Why this recipe works

  • Layered spice: Cinnamon, cloves, cardamom and orange peel infuse the wine with warmth and aroma without needing a long cook time.
  • Clean sweetness: Caster sugar dissolves quickly and sweetens the wine without masking the spice or fruit character.
  • Gentle warming: Keeping the wine steaming but not boiling preserves a smoother flavour and prevents the spices from tasting harsh.

Get the most out of this recipe

Ingredient notes

  • Choose a dry red wine: A dry, fruit-forward red works best because the sugar and spices add their own sweetness. Very tannic wines can taste sharper once warmed.
  • Crush the cardamom lightly: Lightly cracking the pods before warming helps release their aroma while keeping them easy to leave behind in the pan.
  • Adjust the sweetness: Caster sugar gives a clean finish, while honey can be used for a rounder, more mellow sweetness.

Common mistakes

  • Do not boil the wine: Keep the heat low so the surface gently steams. Boiling can drive off alcohol and make the spice flavour taste rough.
  • Do not over-infuse the spices: Leaving whole cloves and cardamom in for too long can make the drink taste medicinal. Ladle carefully and leave the spices behind.

Make-ahead tips

  • Prepare ahead: The spiced wine can be made in advance, cooled, covered and refrigerated for up to 3 days.
  • Reheat gently: Warm leftovers over low heat until steaming, without boiling, then add fresh raisins and blanched almonds when serving.

Alcohol-free alternatives

  • Make a separate alcohol-free version: For anyone avoiding alcohol, prepare a separate batch with alcohol-free red wine rather than serving this wine-based version.
  • Keep the same spice profile: Use the same cinnamon, cloves, cardamom and orange peel so the alcohol-free version still tastes recognisably like glögg.

Equipment you'll need

Ladle Saucepan
Ingredients
Instructions
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  1. Pour the red wine into a saucepan and add the cinnamon sticks, cloves, cardamom pods and dried orange zest. Set over low heat and warm gently until steaming, 10 to 12 minutes, without letting it boil.
  2. Stir in the caster sugar until fully dissolved. Keep the heat low and let the spices infuse for 10 minutes; the surface should gently steam, not bubble.
  3. Divide the raisins and blanched almonds between 6 heatproof glasses. Ladle the hot glögg over the top, leaving the whole spices behind in the pan, and serve straight away.

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Recipe notes

Tips

  • Lightly crush the cardamom pods with the back of a spoon before adding them to help release their aroma.
  • Keep the wine just below a simmer; boiling drives off alcohol and can make the spices taste harsh.
  • If serving to children, pregnant people, or anyone avoiding alcohol, do not serve this drink.

Substitutions

  • Replace Red wine with Dry white wine for a lighter, more floral glögg.
  • Replace Caster sugar with Honey for a rounder sweetness.

Storage

  • Refrigerate up to 3 days
  • Cool leftovers, cover and refrigerate. Reheat gently in a saucepan over low heat until steaming, without boiling; add fresh raisins and blanched almonds when serving.

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Recipe overview

  • Servings: 6 glasses
  • Total time: 25min (10min active)
  • Difficulty: Easy
  • Cuisine: Nordic
  • Allergens:
    Almonds Tree nuts
Beginner friendly One pot
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Equipment you'll need

Ladle Saucepan
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Caster sugar

1 cup ≈ 200 g
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Raisin

1 cup ≈ 145 g
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1 cup ≈ 240 ml
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