The story of this preparation

I made this was I was exploring my Danish ancestry. I love hot drinks so I will always take an opportunity to try a new recipe.

What this moment held

What stood out

While this is consumed a lot during the holidays, I made this well after Christmas, but it still evoked coziness!

Inspired by

My Danish great grandmother (maternal)

Moment

Return to tradition

Why this version matters

First time making it

See the full dish story and other preparations for Glogg.

Prepare the Glogg

Peel the zest of the orange with a vegetable peeler. Juice the orange and add the zest and juice to a saucepan. Add the red wine, brown sugar, cinnamon, cloves, and cardamom to the pan.
Simmer the Glogg

Warm the mixture over low heat, making sure not to bring it to a boil. Stir occasionally to help dissolve the sugar.
Infuse the Glogg Flavors

Let the mixture simmer for about 15-20 minutes, or until the flavors are well-infused.
Add Extra Alcohol to the Glogg

Add extra alcohol if using and heat gently for a minute.
Add Toppings

Add a small amount of raisins and a few blanched almonds to each cup.
Strain and Serve

Strain the gløgg into the cups and serve hot.

Warm gently without boiling so the aromatics infuse and the wine stays balanced.

Adjust sweetness and spice by taste and serve with raisins and blanched almonds.