All the countries in the northern hemisphere drink mulled wine and all of them have their own recipes. Glogg is, traditionally, drunk in Danish homes at Christmas because it’s freezing outside and the glogg warms the very bones. It’s regularly made in  Scandinavian homes  on St. Lucia’s Day on the 13th of December or around Christmas. The word glogg itself is of Swedish origin and is derived from the verb “glodga” meaning “to burn or mull”  which is why glogg is always hot. Why not try this spicy, red wine punch this Christmas to heat things up a bit?

Ingredients

• 1 cinnamon stick
• 5 whole cloves
• 4 whole allspice
 berries
• 4 cardamom pods
• 1 knob of fresh ginger, grated
• 500 ml water
• 2 Oranges, zest only
• 2 lemons, zest only
• 1 generous handful of raisins
• 1 bottle red wine
• 2 tablespoons slivered almonds, lightly dry-roasted

Method

• Allow all the spices to simmer in a pot with only the water for 1 hour.
• Take off the heat and add orange and lemon zest as well as the raisins.
• Cover and set aside overnight.
• Let mixture sit overnight..
• As soon as you are ready to serve, pour a bottle of red wine into the water mixture that has rested overnight and allow it to come to a slow simmer.
• Put a few slivered almonds into the bottom of  red wine glasses and fill up with the Glogg.
• You could strain the liquid through a sieve if you are particularly fussy.