How to Make Authentic Norwegian Gløgg, a Mulled Wine Treat

While many cultures have a tradition of heating spiced wine to stay warm throughout the winter, savory aquavit sets apart the Norwegian version of this Scandinavian staple.
Classic Norwegian Gløgg / Photo by Meg Baggott, styling by Dylan Garret

Recipe courtesy Visit Norway

Though the first culture to heat up sweetened wine before spiking it with spirits and spices were the Romans in the 2nd century, it’s hard to argue that the Nordic countries have become known for perfecting it. Mulled wine in Norway, locally known as gløgg, is a matter of particular regional of pride. What sets apart authentic Norwegian gløgg is the use of the country’s national spirit, aquavit, to spike the base.

Harald Hansen, public information manager at Visit Norway, says of aquavit, “It’s a potato-based spirit commonly flavored with savory herbs like dill, fennel or coriander.” He lends us his recipe for Norwegian gløgg, telling us, “This is the way my family in Norway serves it, and most of my friends.”

Make sure to take a look at our guide to aquavit for more information about this regional favorite and recommended bottles you can pick up stateside. Already familiar? Try tracking down one of these special-edition Christmas aquavits for a bold new taste.

Ingredients
  • 1 bottle of red wine
  • 1 teaspoon cardamom
  • 5 whole cloves
  • 1 large sliced cinnamon stick
  • 1 2-inch piece of ginger, chopped
  • 12 ounces white sugar
  • ½ 750-ml bottle of aquavit (or substitute vodka or Cognac)
  • 3½ ounces raisins
  • 3½ ounces sliced almonds
Directions

Heat the red wine slowly in a saucepot over medium-high heat. Put the cardamom, cloves, cinnamon and ginger in a spice bag and add to the pot. Stir in the sugar until it dissolves.

Remove the pan from heat and let cool, approximately 2 hours. Add the aquavit to the pan and place over medium-high heat. Heat until just before mixture reaches a boil. Add raisins and almonds. Transfer mixture to a punchbowl, remove the spice bag and ladle into large glass cups with little spoons, scooping up raisins and almonds. Serves 8.

Published on December 21, 2017


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