The Interlude

By the time February comes around, it feels like winter is never going to end. The holidays are long gone, but the days are still short and dark. The snow keeps coming, but it doesn’t feel magical anymore, just cold and mean. This is when it’s time to turn to glögg.

Denmark has hygge. Norway has friluftsliv. But in my opinion, the best of all the Scandinavian lifestyle hacks to cope with winter is Sweden’s tradition of drinking glögg, a spiced wine drink fortified with vodka and served hot. Glögg is often compared to mulled wine, but this has never made sense to me. Glögg is traditionally made with fiery Swedish aquavit and many other recipes call for high proof rum. The glögg I know is a recipe passed down through old Swedish cookbooks from my great grandmother to my nana to my mom. It has such a high alcohol content that it often catches on fire if not watched carefully on the stove. It stings my eyes when I sip it hot and the tiny copper mugs burn my lips, but drinking glögg warms me better than a heated blanket.

Glögg is typically enjoyed during the Christmas season, which normally means a month’s worth of glögg parties. But not this year. My family still made glögg by the liter, but this year the bottles were dropped off to family and friends’ doorsteps instead of being enjoyed together. But the good thing about glögg is that it’s strong enough to dull the sadness of missing out on a year’s worth of holidays. Glögg still feels special by yourself in the depths of winter because of the hunt for all the special dried fruits and spices and the warm, sweet smell that fills your kitchen as you heat it.

Some glögg recipes simplify the mix of dried fruits, nuts, and spices, but it’s worth it to use as many of them as you can get your hands on. If you’re feeling adventurous and want to try my family’s special “Christmas strength” glögg, use 100 proof vodka and Bacardi 151 rum. But with more alcohol comes more responsibility — pay VERY close attention while the glögg heats to avoid any fire incidents.

Swedish Glögg

Ingredients

Spice Mix

• 3 sticks cinnamon
• ¼ cup raisins
• ¼ cup prunes, chopped
• ¼ cup almonds
• ¼ cup dried apricots, chopped
• 6 cardamom pods
• 1 Tbsp. candied citron, chopped
• Orange peel from 1 orange
• 1 tsp. whole cloves

Glögg

• 1 ½ cups vodka
• ½ cup sugar
• 6 cups port wine
• 1 cup white rum

Preparation

1. Put the spice mix in a medium pot. Add enough water to cover the spices and then add the vodka. Using the bottom of the wine bottle (or any kitchen item that you can crush things with), gently mash the spice mix to help release the flavors. Transfer to the stove and bring to a slow simmer.
2. Add the sugar, port, and rum. Heat until the sugar is dissolved. DO NOT let the liquid come to a boil. Only keep on the heat long enough to warm the drink through.
3. Pour into mugs and serve hot.