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Swedish Christmas Glogg


"Glogg is warm served during the Christmas holidays in Sweden and other Scandinavian countries, as it is sweet, spicy, and warming. This is the adult version of the drink, so don't serve it to the kids! Garnish drinks with raisins and slivered almonds. Serve warm with gingerbread cookies."
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20 m servings
Serving size has been adjusted!
Original recipe yields 15 servings

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  1. Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
  2. Mix the raisins and almonds together in a bowl.
  3. To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

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Read all reviews 10
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I agree, add cardamon seed 1T. This is the greatest drink in the world on a cold, snowy night! The house will smell AMAZING!!!!! Put away the air freshener, put on a great holiday movie and snug...

With the addition of cardamom this is the exact recipe Mom & I made year in and out. Great memories now with every sip.

This recipe, along with the addition of cardemom, is almost identical to the one my great aunt made every Christmas. It was her Swedish mother's recipe and made the house smell so good!! (She ev...

I made this recipe for a Christmas party and it was quite good. I would comment that I followed the directions to a tee and it was overpowering with the wine and spices used. In the attempt to t...

My grandmother make this every christmas along with many other swedish dishes and this was always my favorite i tried this one to make at home i personally perferr her recipie but shes been maki...

I remember this from growing up with a Swedish grandfather! Many happy Christmas memories! Tack sa mychat!!

Yum. Made with a sweet/dry wine so left out port. Added the Cardamon as suggested. Made the rest of the recipe as is. Oh so good. Just the thing during a snow storm to warm us up.


This is a delicious recipe as is. I actually prefer to use red table wine in place of the port because port + all of that sugar is just too sweet for me. In fact, I typically use red table win...