The Danish version of Nordic mulled wine: red wine and port warmed with cardamom, cinnamon and cloves, fortified with a shot of aquavit and served steaming over raisins and blanched almonds. It is the warming heart of a Danish Christmas.
Gløgg is the Danish form of glögg, a spiced, often fortified mulled wine of Scandinavian origin and a traditional Nordic winter and Christmas drink, in Denmark famously enjoyed alongside æbleskiver.
The first sip is warm and rounded, sweet with red wine and deepened by port, while cardamom and clove fill the nose. The plumped raisins and softened almonds at the bottom are a chewy, fragrant reward to spoon up at the end.
Gentle heating below boiling extracts the volatile aromatic oils from the whole spices into the wine while preserving its alcohol, and the dried fruit and nuts rehydrate, absorbing the spiced wine as they sit.
Variations
Made non-alcoholic with grape and apple juice, spiked instead with vodka or brandy, or with added fresh ginger for extra heat.
On the Palate
Where Gløgg Danish sits in the Danish flavor cloud
Ingredients
Serves 6
How it's made
8 steps · 20 min active · 30 min waiting
- 14 min
Lightly crush a few cardamom pods and combine with cinnamon sticks, whole cloves and a strip of orange peel.
- 26 min
Put the spices in a pot with a little water and sugar and simmer briefly to make a fragrant spice base.
- 32 min
Pour in a bottle of red wine and a generous splash of port.
- 45 min
Warm gently over low heat without ever letting it boil, so the alcohol and aromas are preserved.
- 530 min
Stir in sugar to taste and let the mixture infuse off the heat for about 30 minutes, then gently rewarm.
- 65 min
Add raisins and blanched, slivered almonds to soak and warm through.
- 72 min
Just before serving, stir in a shot of aquavit or dark rum for extra warmth.
- 83 min
Ladle into glasses or mugs, making sure each gets some raisins and almonds to spoon out and eat.
