Danish Gløgg is a warm, spiced and fabulous drink to make during the chilly winter months. If you like mulled wine, then you’ll love this fruity and nutty version from Denmark.
About this Danish Gløgg Recipe
I know what you’re probably thinking — raisins in mulled wine? But trust me on this, it’s a Danish creation that is so yummy! In fact, raisins are the key ingredient in this Danish gløgg recipe.
This Danish gløgg is a new favorite of mine. My sister married a Danish-German guy and I am so lucky he and his family have shared some of the most fun, authentic Danish and German recipes with us!
Danish gløgg is essentially the Danish version of what we’d call mulled wine here in the U.S. The spices used are very similar, but the Danish add slivered almonds and raisins, making a unique and special holiday beverage!
Just about every country has a version of mulled wine. In Germany, it’s called Glühwein! There are so many fun holiday drinks around the world! You can find some really fun recipes to make this holiday season. But let’s start with this delicious Danish gløgg!
More spiced holiday drinks: Homemade Apple Cider • Spiked Apple Cider • Christmas Ale Shandy
Why you’ll love this recipe
This amazing Danish glogg is so easy to love:
- This warming cocktail is the best way to beat the cold! You can enjoy it whenever the weather gets chilly.
- It is actually really easy to make Danish gløgg. Just dump all of the ingredients in a pot, let it simmer, and then serve!
- Diversify your cocktails with international favorites like Danish gløgg. It’s a great way to try flavors from all around the world!
What is Gløgg?
Gløgg is a traditional mulled wine drink enjoyed in Scandinavian countries. Gløgg is the name for it in Denmark and Norway, but it goes by other names in other countries. Sweden calls it glögg, and Finland and Estonia call it glögi.
Each country has their on spin on it. The Danish version is made with red wine, mulling spices, raisins and almonds. Some people even choose to add spirits like brandy or rum for an extra punch! It is served warm, making it perfect to drive away the cold during winter time.
Tools & equipment
To make this Danish mulled wine, you’ll need a dutch oven or large pot that everything can simmer in. You’ll also need a citrus juicer to make fresh lemon juice, as well as a way to peel the lemon, like a bartender’s knife or vegetable peeler. Make sure you have a mixing spoon and some measuring cups and spoons.
For serving, you’ll need your favorite mugs or double walled glass cups. Serving at a party? Keep this warm in a crock pot on the keep warm setting!
party essentials
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Grab these ingredients to make your traditional Danish gløgg:
- water
- sugar
- whole cloves
- cinnamon sticks
- slivered almonds
- raisins
- lemons
- red wine, such as Merlot or Cabernet Sauvignon
Substitutions & variations
Different wines: You want to use red wine here, not white. I recommend using Merlot or Cabernet Sauvignon for this recipe, but you can use a Red Zinfandel or a sweet red blend too. Something fruity is always best!
Make it boozier: To make your Danish gløgg even more boozy, add a bit or rum or brandy. Aquavit works too!
Don’t have lemon on hand? You can achieve a similar flavor by peeling and juicing an orange.
Mulled mocktail: Make a non-alcoholic version of this recipe with some grape juice and/or cranberry juice.
Instructions
Follow these step-by-step instructions to make this incredible Danish mulled wine:
In a large pot or dutch oven over medium-high heat, stir together water, sugar, cloves cinnamon sticks and lemon peel. Bring the mixture to a boil.
Add the fresh-squeezed lemon juice and red wine, then reduce heat to medium.
Add the almonds and raisins next. Continue to heat the wine mixture to 180°F (80°C), about 5-10 minutes. Above that temperature, the alcohol will begin to cook out. We simply want to warm it. Reduce heat to low and let the flavors infuse for 15 minutes more. Remove from heat.
When ready to serve, warm on low heat. Serve in mugs or insulated glasses. Garnish with an orange wedge and/or a cinnamon stick.
Storing mulled wine
Store cooled mulled wine in an airtight container in the refrigerator for up to 2 weeks. Be sure to remove the fruits and spices, especially the lemon peel, which can add bitterness. Re-warm it on the stove in a dutch oven or in a slow cooker on the “warm” setting.
Tips & tricks
Check out these few tips for the best Danish gløgg:
- Don’t let the pot of wine hit a rolling boil. A small simmer is all you need to meld the warm spices and delicious red wine together. Use a candy thermometer to monitor the temperature!
- Serving this mulled wine at a party? Be sure that you give it a quick stir every so often to keep everything well mixed together. Keep the heat on low and a lid on the pot so it doesn’t evaporate away. You can also transfer it to a slow cooker and keep on the “warm” setting.
- Don’t use ground spices in place of whole spices. They will settle at the bottom and create a grainy texture in your drink.
Food pairings
You can pair this mulled wine with both sweet and savory treats! For dinner, enjoy this winter dish from Denmark called stegt flæsk of fried pork belly, potatoes and parsley sauce. Cranberry brie bites and Frikadeller (Danish meatballs) would be a great appetizer too.
For sweet pairings, make some classic treats like Danish butter cookies. Another idea is Danish klejner, a traditional Christmas cookie. My spiced rum balls are also based on an old Danish recipe. And cardamom buns were our favorite treats we tried when we visited Denmark for my sister’s wedding!
FAQ
Gløgg is a type of mulled wine, but it is not the exact same as traditional mulled wine that we make here in the U.S. There are many types of mulled wine all over the world, and gløgg is the Danish creation!
Yes! You can make this recipe with some fruit juices or even use non-alcoholic wine to make this recipe without alcohol.
More holiday cocktails
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Danish Gløgg
ingredients
instructions
- In a large pot or dutch oven over medium-high heat, stir together water, sugar, cloves cinnamon sticks, almonds, raisins and lemon peel. Bring to a boil.
- Add lemon juice and red wine. Reduce heat to medium. Heat the wine mixture to 180°F (80°C), about 5-10 minutes. (Above that temperature, the alcohol will begin to cook out. We simply want to warm it.)
- Reduce heat to low and let flavors infuse for 15 minutes more. Remove from heat.
- When ready to serve, warm on low heat. Serve in mugs or insulated glasses. Garnish with an orange wedge and/or a cinnamon stick.
- Store in an airtight container in the refrigerator for up to 2 weeks. Be sure to remove the fruits and spices, especially the lemon peel, which can add bitterness.
notes
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