Mattias Hagglund’s Glögg

Website Glogg Image
Photo by Nicole Lang

recipe heading-plus-icon


15-20 servings

  • 1 750 ml bottle fruity red wine
  • 1 750 ml bottle spicy but not super tannic red
  • Zest of 2 oranges
  • Zest of 2 blood oranges
  • Zest of 1 lemon
  • 12 cinnamon sticks toasted
  • 20 whole cloves toasted
  • Seeds of 12-15 cardamom pods lightly toasted
  • Turbinado sugar to taste
  • ½ bottle (375 ml) vodka
  • ½ bottle (375 ml) Aalborg aquavit
  • Almonds for garnish
  • Raisins for garnish
  1. Combine wine and toasted spices in a pot. Add zest and set over medium heat.
  2. Simmer 7-10 minutes, then let sit until spice level fits your taste.
  3. Add sugar to taste and when dissolved take off heat and strain through cheesecloth.
  4. Mix in vodka and aquavit.
  5. Pour into heat-safe glasses with almonds and raisins at bottom.
  • from Mattias Hagglund of Heritage, Richmond, VA

Leave a Reply

Be the first to comment.

The Local Palate Marketplace Ad: I'm Just Here for the Snacks

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.