Gløgg recipe – Homemade Danish mulled wine with rum

Gløgg is warm red wine with sugar and Christmas spices, and in Denmark raisins and almonds go in the cup. Homemade gløgg tastes far more of spices than the ready-made kind in a bottle, and it is easy to make. The only thing to remember is that it must not boil.

We make ours with dark rum instead of schnapps. The rum gives the gløgg a rounder taste of caramel and vanilla, and a spiced rum such as Great Dane Christmas Rum already has cinnamon and orange in it. The recipe makes 8 glasses.

Ingredients for 8 glasses

• 75 cl red wine, a fruity and not too expensive bottle from our red wines
• 10 cl dark rum, e.g. Great Dane Christmas Rum
• 1 dl cane sugar (about 100 g)
• 1 cinnamon stick
• 8 whole cloves
• 6 cardamom pods, lightly crushed
• 2 star anise
• Peel of 1 organic orange, cut with a vegetable peeler
• 1 dl raisins
• 1 dl chopped almonds

How to make it

1. Soak the raisins in the rum while you make the rest.
2. Put red wine, cane sugar, cinnamon, cloves, cardamom, star anise and orange peel in a pot.
3. Heat the gløgg on low heat and stir until the sugar has dissolved. It should steam but must not boil.
4. Put a lid on and let it infuse for 30 minutes on low heat.
5. Strain out the spices and orange peel, and stir in the rum and raisins.
6. Put a spoonful of almonds in each glass or cup and pour the hot gløgg over.

Tip

For more spice, let the spices infuse in the wine in the fridge overnight and heat it up the next day. Add the rum last, otherwise the alcohol evaporates and the taste of rum disappears.

If you keep the gløgg warm all evening, use the lowest heat or pour it into a thermos.

Gløgg with whisky

Swap the rum for 10 cl bourbon, e.g. Maker's Mark, for a gløgg with more vanilla and oak. A Danish whisky such as Stauning RYE gives a drier and spicier gløgg. Avoid smoky whisky, as smoke does not go well with red wine and cloves.

If you want a warm drink by the glass instead of a whole pot, try a Hot Toddy, a whisky Christmas cocktail with apple juice or an Irish Coffee.

Frequently asked questions about gløgg

Why must gløgg not boil?

Alcohol evaporates at around 78 degrees, before the wine boils. If the gløgg boils, the alcohol disappears and the wine gets a cooked, bitter taste. Keep it below boiling point so it just steams.

Which red wine is best for gløgg?

A fruity, young red wine without too much tannin, e.g. from Spain. Do not use an expensive wine, as sugar and spices cover the fine details. Avoid a very cheap wine too, because the gløgg will never be better than the wine.

Rum or schnapps in gløgg?

Both are common in Denmark. Schnapps or vodka gives a clean gløgg where the spices stand alone. Dark rum makes it rounder and sweeter. It is a matter of taste.

Can you make gløgg the day before?

Yes, and it gets better for it. Make it without rum, strain out the spices and keep it in the fridge. Heat it the next day and stir in the rum just before serving.

How much gløgg per person?

Two to three 10 cl glasses per person for a Christmas lunch or Advent gathering. One bottle of wine gives about 8 glasses with rum and sugar.

How strong is homemade gløgg?

Around 14-16% alcohol with the rum. That is more than ordinary red wine, and warm alcohol goes to your head faster, so drink it slowly.

Enjoy your gløgg responsibly. Alcohol is only sold to persons over 18.