Ok so what exactly is glogg? Well, one thing is for sure, glogg is much more than the sum of its many parts. This unique Swedish drink looks a lot like mulled wine. However, the permutations of glogg are too numerous to count. Discover the history of glogg here …
Glogg: a brief history
The first recorded evidence of glogg is found in Sweden, around the 17th century. It has probably been around much longer than that. A very popular drink in Scandinavian countries like Sweden, Norway and Denmark, glogg is a big hit in the traditional Christmas season of December and early January.
The term itself comes from the German word “gluwein”, which loosely translated means spiced wine. It is unique to almost any other wine beverage in that it is typically served hot. Swedes, Danes and Norwegians enjoy a cup during the cold winter months to this day.
Like most things in Europe, glogg eventually became popular in the United States as well, particularly within many Swedish communities in larger cities like Chicago and Minneapolis. The popularity of the drink has never wavered and is still a huge part of Christmas celebrations.
What’s in Glogg?
Although the main ingredient is red wine, you will find as many variations of the ingredients as you could find with any standard recipe. The drink can be tailored to your personal taste, but for the purposes of this discussion, let’s look at the more or less standard ingredients.
Typically these are red wine, cinnamon sticks, cracked cardamom pods, sugar, water, and ground cloves. Sometimes raisins and blanched almonds are added to the mix and then strained before serving. Raisins and almonds are served on the side as a snack or discarded.
Other types of fruit are often added or substituted. It is not unusual to see recipes that call for prunes, apricots, orange peel, or orange juice. We can better compare the rotating ingredients with a chili recipe. Everyone has their favorites!
How is Glogg made?
The process of making a batch can take anywhere from a few hours to overnight, depending on the “chef” and the recipe. Bottled red wine is used, typically a standard red, although sometimes a burgundy or port. Typically, the spices are soaked in water in a large pot on the stove.
After a period of reflection, usually an hour or two, the red wine is added. The mixture is heated until it is lukewarm, but never until it boils. Various ingredients can be added or removed during this process, but the most common procedure is to filter the spices and bulk fruit before serving.
Glogg is usually served hot in a glass or coffee mug. Traditionalists serve gingerbread or citrus cookies on the side, along with raisins and almonds from the batch. For the most part, it’s an after-dinner drink because it’s sweet.
As mentioned, there are many variations of traditional recipes. White wine versions are now seen, along with a combination of wines to impart a specific flavor. Some prefer sweeter versions, while others prefer a slightly dry fruity flavor.
Finally, glogg is now branching out from its reputation as a cold weather drink. Now it looks served as a kind of summer punch, much like a wine cooler. Usually you see a summer version served in a tall glass over crushed ice and garnished with a cinnamon stick and fruit.
Summary
Glogg is a traditional Swedish drink that is experiencing a resurgence in popularity. It is relatively easy to prepare, with ample room to experiment with specific palates. Typically a winter drink, it is now often seen served during the warm summer months as a wine cooler type drink.
