Glogg

Name: Glogg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 quart akvavit; 2 750-milliliter bottles dry red wine; 1 750-milliliter bottle ruby Port; 5 tablespoons sugar; 4 cardamom pods; 12 whole cloves; 12 allspice berries; 1 cinnamon stick; 1 cup blanched, slivered almonds; 1 cup raisins

Eats Now Editorial Team · General

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Glogg – a delicious recipe with akvavit, red wine, sugar, cardamom pods, cloves, berries. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 quart akvavit
2 750-milliliter bottles dry red wine
1 750-milliliter bottle ruby Port
5 tablespoons sugar
4 cardamom pods
12 whole cloves
12 allspice berries
1 cinnamon stick
1 cup blanched, slivered almonds
1 cup raisins

1
Combine the akvavit, wine and Port with the sugar in a stainless-steel pot.
2
Add the cardamom, cloves, allspice and cinnamon stick.
3
Cook over low heat until it begins to steam, stirring to dissolve the sugar, about 10 minutes.
4
To serve, place a few almonds and raisins in individual mugs and pour in the hot glogg.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart akvavit, 2 750-milliliter bottles dry red wine, 1 750-milliliter bottle ruby Port, 5 tablespoons sugar, and more.

Yes, Glogg falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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