Glögg (pronounced [glʌg], like glug) is a Scandinavian drink, also known as mulled wine or spiced wine that is frequently juiced up with additional alcohol. Sometimes it’s misspelled glog or glug and is also known as Gløgg or Glögi in other Nordic countries, and as Gluhwein in Germany. Some people might mistake it for Wassail or mulled cider, but the Swedes know it as a traditional winter drink which is often served at Julbord or with Lussekatt (also known as Lussekatter or Lucia buns). Read on to learn how to make both at home….
How to Make GLÖGG
Making your own glogg is easy and doesn’t require a lot of equipment, time or effort. It’s so easy a drunken Swede can do it!
It’s also actually quite versatile, so that if you don’t have, say…cardamom seeds on hand, you can simply leave them out. Add some sweet dried fruits like raisins or figs, or leave them out. You can use non-alcoholic GLÖGG from IKEA’s Swedeshop to make a virgin drink, add some additional alcohol in the form of vodka, aquavit or (my favorite) brandy, or don’t – you get the idea.
Oh, and here’s a word to the wise: When someone says ‘Smaklig Måltid,’ don’t smack them – this means ‘Enjoy!’ in Swedish!
Here’s a basic recipe for GLOGG with some options to make it your own.
Glogg Recipe Ingredients
- 1 750ml bottle of red wine or non-alcoholic GLÖGG from IKEA’s Swedeshop
- 10 cardamom pods
- 1 cinnamon stick broken into chunks
- 1 Tb crystallized ginger or 1 tsp ground ginger
- 5 cloves
- zest of 1/2 an orange
- Sugar for serving: 2 cups of either granulated or cubed sugar
Optional Glogg Ingredients
- Optional: 1 500ml bottle of brandy, aquavit or vodka and/or 1 750ml bottle of port or sherry
- Optional: cloves, vanilla bean, dried figs, raisins, almonds
Glogg Recipe Instructions
In a non-reactive saucepan, warm the wine and brandy or vodka if using over medium heat. Add spices, fruit, and nuts in a boiling insert like the STABIL shown left, or add directly to the liquid and strain through cheesecloth at the end. Over medium heat, simmer for an hour – don’t let it boil or you’ll lose the alcohol!
Pour steaming Glogg over sugar lumps or granulated sugar into mugs. If you like, add some raisins, figs or almonds to the mugs. Add more alcohol to increase the cheer!
Lussekatt or Saint Lucia Rolls
The ”lussekatt” pastry is strongly connected to the Lucia Day celebrations on the 13th of December. They are a form of wheat buns, distinctly yellow from the saffron contents. A lussekatt can come in many different shapes. The most popular is the s-shaped lussekatt with rolled-up ends and a raisin in the centre of each rolled-up end. It’s also common to arrange two s-shaped lussekatts, either as a cross or next to each other. The shapes derive from ancient patterns, traceable all the way back to the Bronze Age (1700-500 BC), which were popular for jewelry etc.
Lussekatt Recipe Ingredients
150 g butter (3 tablespoons)
5 dl milk (2 1/4 cups)
50 g yeast (2 teaspoons)
1 g saffron
2 ml salt (1/2 teaspoon)
1,5 dl sugar (1/2 cup)
17 dl white flour (6 cups)
Egg and raisins for garnishing
Lussekatt Recipe Instructions
Preheat the oven to 225°C (450°F). In a saucepan, melt the butter. Add milk and warm to lukewarm (37°C/98°F). Pour some of the milk into a bowl and add yeast. Disolve the saffron in the rest of the milk/butter combination. In a separate bowl, whisk the eggs.
Mix both milk mixtures, along with salt, sugar and the whisked eggs (and raisins if used) with 5 1/2 cups of the flour. Work the dough until it lets go of the bowl, adding more flour if necessary. Spread some flour over the dough and cover it with a clean towel. Put in a warm draft-free location and leave it to rise until doubled in size.
Knead the dough lightly on a floured surface. It should be a light, pliable and rather loose dough. Gently form it into the desired shapes, for example, wreaths or the traditional S-shapes. Place on parchment paper on an oven tray and let rise for 30-40 minutes. Brush with whisked egg and garnish with raisins on the rolled-up ends. Bake in the oven for 5-10 minutes or until golden brown.
Making Glögg: Video
Watch as IKEA Chef Jørn warms IKEA’s GLOGG and makes Rice Pudding with Almonds and Raisins.