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 is more like mulled wine. However, the glogg permutations are too numerous to count. Discover the history of glogg here…
Glogg: A Brief History
The first recorded evidence of glogg is in Sweden, around the 17th century. It’s probably been around a lot longer than that. A very popular drink in Scandinavian countries like Sweden, Norway, and Denmark, glogg is a huge hit during the traditional Christmas season of December and early January.
The term itself originates from the German word “gluwein”, which loosely translated means spiced wine. It is unique to almost any other drink of wine in that it is usually served hot. Swedes, Danes and Norwegians all enjoy a cuppa during the cold winter months to this day.
Like most things European, glogg eventually caught on in the United States as well, particularly within many Swedish communities in larger cities like Chicago and Minneapolis. The drink’s popularity has never waned and it continues to be a huge part of holiday celebrations.
What’s on Glogg?
Although the main ingredient is red wine, you will find as many variations of the ingredients as in any standard recipe. The drink can be tailored to your personal taste, but for the purposes of this discussion, let’s break down the more or less standard ingredients.
They are usually red wine, cinnamon sticks, broken cardamom, sugar, water and ground cloves. Raisins and blanched almonds are sometimes added to the mixture and then strained before serving. The raisins and almonds are then served on the side as a snack or discarded.
Other types of fruits are often added or substituted. It is not unusual to see recipes that call for prunes, apricots, orange zest, or juice from oranges. We can better compare rotating ingredients to a chili recipe. Everyone has their favourites!
How is Glogg done?
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, usually a standard red, though sometimes a burgundy or port. Typically, the spices are submerged in water in a large pot on the stove.
After a grinding period, usually one to two hours, the red wine is added. The mixture is heated until lukewarm, but never until it boils. Various ingredients can be added or removed during this process, but the most common procedure is to strain the spices and bulk fruit before serving.
Glogg is usually served hot in a glass mug or coffee mug. Traditionalists serve gingerbread or citrus cookies as a 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 off its reputation as a cold-weather drink. Now it looks served as a kind of summer punch, much like a wine cooler. A summer version is usually 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’s relatively easy to prepare, with ample room to experiment with specific palates. Normally a winter drink, it is now often seen served during the warm summer months as a refreshing wine type drink.