glögg is a variety of Swedish hot mulled wine akin to Austrian Glühwein, German Feuerzangenbowle, British negus, Dutch bisschopswijn, and French vin chaud and cousin to the ypocras of medieval physicians. See Feuerzangenbowle and Negus. In Finland and Denmark, the same concoction is glögi and gløgg, respectively. Across Scandinavia, these mulled wines are traditional accompaniments to Yuletide celebrations. Known—at least in general form—to ancient Greeks and Romans, such spiced wines have been made in Scandinavia since the seventeenth century. By the mid-1900s, consumers could purchase prepared versions to heat at their leisure.
In Nordic countries, modern retailers sell alcoholic and non-alcoholic versions. Glögg can be made with brännvin (unflavored spirits), saft (fruit juice), rödvin (red wine), and other beverages or mixtures thereof. Typical botanicals include cinnamon, cardamom, citrus peel, and ginger. It is almost always sweetened with sugar. As with Feuerzangenbowle, that sugar is sometimes perched on a rack above the surface of wine gently simmering in a fireproof bowl or pot, soaked with spirits, and set ablaze. When about half-melted, it may be stirred into the mix. Makers often include raisins and almonds; each drinker scoops a few of each into his or her cup, drink and snack all in one.
See also mulled drinks and Scandinavia.
Fredrikson, Karin. The Great Scandinavian Cook Book. New York: Crown, 1967.
Meehan, Thomas. “Yma Dream.” New Yorker, February 24, 1962.
Nilsson, Magnus. The Nordic Cookbook. New York: Phaidon, 2015.
By: Matthew Rowley