Those of us in the know (read: scandinavians) have been powering back the glogg for centuries. The rest of you heathens probably call it something boring like “spiced wine” or “mulled wine” or something blah like that. Say it with me (and try not to chuckle): Glögg. Mmm. Sweet, hot, boozy goodness.

Here’s what you need:

2 cups red wine
2 cups port
4oz. brandy
Mulling spices
2 Cinnamon sticks

Optional:
Aquavit / Grain alcohol
Slivered almonds
White raisins

Combine the wine & port together in a saucepan. Put the cinnamon sticks and about a palmful of mulling spices In a cheesecloth, tea ball or other such spice restraint in the saucepan with the wine mixture. (Mulling spices can be purchased as a mix, and is typically a mix of sweet and aromatic spices like cardamom, clove, allspice, orange peel, maybe some peppercorn, so on.)

Being careful not to get the mixture too hot – above about 175 degrees F will kill the alcohol – heat the wine to a temperature above warm but not yet hot. Let it heat long enough to let the spices open up – you’ll smell them. Shouldn’t be longer than a half hour, but let your nose tell you.

Remove spices & cinnamon sticks and add your brandy, as well as the aquavit if you have it/choose to use it. Serve in an Irish coffee mug with slivered almonds and white raisins at the bottom. After you finish the glögg, the wine-sloshed remains are a nice treat.

Tags: cinnamon, glögg, grain alcohol, spices, wine