Hot Mulled Wine, or Glogg

Glogg, or a Scandinavian style hot mulled wine, is a great drink for winter gatherings. It lends itself to large quantities, and caramelizing the sugar with the flaming alcohol is an entertaining show. It is easy to adjust the recipe below to your tastes by adding or removing spices as you please.

Time: 2 hours

Yield: 16-20 servings


3 liters Dry Red wine  (4 standard bottles)
1.5 liters Ruby port
1 cup Bacardi 151
Zest of two oranges
24 oz raw organic sugar
1.5 cups raisins
1.5 cups almonds
1 tablespoon cinnamon
36 whole cloves
1 teaspoon cardamom

1) Dump the port and wine into a large soup pot and bring to a simmer.

2) Add orange zest, almonds, raisins, and spices. Cover. After
10-15 minutes, ease temperature up to medium heat. Stir occasionally.

3) Gradually bring temperature up to just below boiling but DO NOT
boil. After the wine and port has been mulling for about an hour, and
its just below boiling, take it off of the stove.

4) Pour the Bacardi 151 slowly into the pot. Do not stir. Put a metal
sieve over part of the pot, and set the sugar in a block on top.

5) Take a ladle of the wine mixture and light it on fire with a match.
Watch out! The flames can go really high. Ladle the flaming liquid
over the sugar, until it all dissolves. There is plenty of alcohol in
the pot, so you can let it burn for several minutes.  When the sugar
is dissolved, put the lid on the pot to put out the flames.

6) Let the Glogg cool, and serve while warm.


One response to this post.

  1. My favorite glögg story might be this one over at The Atlantic‘s Food Channel blog. Also, the recipe involves aquavit, which is badass. In the sense that it is terrifying.


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