Glögg

Scandinavian Glögg

A toast to Mjölnir clearly requires something Scandinavian. It certainly needs aquavit, the essential Scandinavian spirit, but for this time of year there is nothing quite so delicious to put that in as glögg. Glögg (or gløgg if we are being properly Norse) is a ruby red mulled wine spiced with citrus, cinnamon, cardamom, ginger, allspice, and nutmeg. Swedish glögg is also accented and served with raisins and almonds.

Spiced wine has been around for millennia, with mention of it being drunk by the soldiers in the Iliad. And no wonder, since it is so delicious. From the ancient Eyptians to the Greeks and Romans, to Scandinavia in more modern times, “glödgat vin” (mulled wine) “originated” in Sweden in the 1600s and quickly spread throughout the region. This is all based on the written record, in recipe books, but it seems clear the tradition existed there well before. Many recipes exist and you may have your own tradition, but there is one instruction that remains true for all – make plenty. Skål!

Time to get hammered

Scandinavian Glögg by Emily Vikre

2 bottles medium bodied red wine (such as burgundy or pinot)

¾ oz sugar

1 whole orange

1 tbsp cracked cardamom seeds

1 tsp whole cloves

2 cinnamon sticks

2 inches fresh ginger sliced into ½ inch pieces

Aquavit or brandy

Heat the wine and seasonings in a pot until steaming hot (but do not allow to boil) then reduce heat to low and simmer for two hours. Serve in cups with raisins and almonds and spike with aquavit or brandy if desired. Garnish with a cinnamon stick and orange wedge Mjölnir.