Michelin Star Glögg

Serves 10-12

Full transparency: I don’t have a Michelin Star. But this Glögg was inspired by the exact recipe I had at a Michelin-starred restaurant, so the name stands.

Served by the Swedish chef after dinner, this mulled wine was a standout of the meal, and I’ve loved it ever since. A popular Scandinavian beverage during winter and Christmastime, Glögg is similar to mulled wine but elevated with dried fruits, nuts, and an optional finish of rum, vodka, aquavit, or brandy. In other words, it’s even better. Warming and cozy, it’s exactly the drink you’d want after dinner by the fire.

WHAT YOU’LL NEED

INGREDIENTS

  • ½ cup slivered almonds

  • 2 cinnamon sticks

  • 5 cardamom pods, cracked

  • 6 whole cloves

  • 1 whole star anise

  • 1 tsp black peppercorns

  • 2 bottles red wine, fruity and not too tannic (like Pinot Noir or Merlot)

  • 500 ml Ruby Port (a little over 2 cups)

  • 1 whole orange peel

  • ½ cup dark raisins

  • ½ cup brandy

  • ⅔ - 1 cup granulated sugar to taste

DIRECTIONS

  1. In a stockpot or Dutch oven over medium heat, toast the almonds, cinnamon sticks, cardamom pods, cloves, star anise, and peppercorns. Stir frequently, until the almonds are lightly browned and the spices are fragrant, about 2–3 minutes.

  2. Reduce the heat and add the red wine, port, orange peel, and raisins. Keep the mixture just below a simmer, and steep over low-to-medium heat for 45 minutes to 1 hour.

  3. Add the brandy and granulated sugar (to taste), and stir to combine. Remove from heat and strain the wine into a large pot, removing the solids. If desired, reserve the almonds and raisins to serve at the bottom of the drink (it’s traditional to serve it this way with a spoon).

  4. Serve hot, garnished with an orange wedge, if desired.

RECIPE NOTES & TIPS

  • To store: Cool to room temperature, then transfer to a tightly sealed container and refrigerate for 3–4 days.

  • Finishing the drink with brandy is optional but recommended. It enhances the flavor and reintroduces alcohol after cooking off some of the wine. You could add rum, vodka, or aquavit instead, all are common in Glögg recipes.

  • The sugar measurement is approximate, as the sweetness needed depends on the type of wine and port you use, as well as your personal taste. Start with the lower end, then taste and adjust as needed.

  • If you can only find ground spices, add them toward the end of toasting the almonds. This still allows the flavors to release without the risk of burning.