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Prep time:

15 minutes

Time to cook

15 minutes + resting time

Good For:


Danish Glogg

This is definitely for grown-ups. There are a lot of recipes around and many call for making an extract first. Frankly, I like this one. Nice easy and when I want Glogg, I want Glogg – not next week.


1 bottle of strong red wine, I use a good strong rioja
5 cm ginger, sliced
2 star anis
1 stick cinnamon
3 Cloves
Zest and Juice of 1 orange
2 tbsp brown sugar or to taste
1 dl aquavit- OP Anderson or brondum – soak the almonds and raisins for a few hours in the aquavit
4 tbsp dark rum
1/2 cup raisins
1/2 cup almond slices or whole almonds shelled


Step 1

Put all the ingredients in the pot over medium to high heat.

Bring to boil point and then turn down to minimum heat. leave for 15 minutes.

Step 2

Remove the cinnamon, star anis, ginger, cloves, zest and cardamon pods.

Serve very warm


You can use port instead of aquavit and rhum. Or instead of just the aquavit for a much milder drink. Then you will also need to go lighter on the brown sugar

Leave out the soaking and add the almonds and raisins after cooking and sieving that still makes a delicious Glogg and it is easier.

Like all Glogg this is even better after a few hours- so make in the morning, leave the almonds and raisins to soak directly in the glogg and serve late afternoon after your brisk walk.

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