A pot of spiced wine simmering on the stove, releasing its fragrant spices into the air. The flickering glow of candles, a crackling fireplace. It’s hard to imagine a more cozy setting in which to celebrate the holiday season or perhaps to welcome friends in from the cold. This is, for me, the easiest time of year to actively practice the art of hospitality that I grew up experiencing from the Norwegians in my life. these days, one of my favorite ways to do it is with a pot of gløgg.
Essentially a mulled wine, gløgg—spelled glögg in Swedish—conjures up that Scandinavian idea of hygge, or coziness, that Americans are beginning to catch on to. Even an ordinary bottle of red wine becomes something special when it’s combined with warm spices like cinnamon, cardamom, and cloves. Add a bit of orange peel, a generous pour of aquavit, a dash of sugar, and a handful of almonds and raisins, and you have a drink that’s as festive as can be.
I have been wondering lately if the antidote to the hustle and bustle of the holiday season might be found in a handful of Scandinavian recipes. What if, by creaming sticks of butter into sugar to make cookies and mixing up pots of spiced wine, we could somehow infuse the essence of hygge into our own lives? That’s certainly what I’m trying to do.
Hygge—the Danish term for a cozy, warm lifestyle and an emphasis on wellbeing—is embraced throughout Scandinavia, and it seems like it might be just what we need to dampen the stress and frenzy that so often accompany the holiday season.
We can hygge with the typical cozy things like warm, fuzzy blankets and fragrant candles glowing on shelves. We can pull on our softest sweaters and cradle portable mugs of steaming beverages between mitten-covered hands, then tuck into buttery cookies upon returning indoors. But we’d be missing the point if we didn’t pair it with community and relationship, those parts of life that are so essential.
This holiday season it’s a goal of mine to pour a bottle of wine into spice-infused aquavit anytime I’m anticipating visitors. I have the wine already purchased, the spices waiting in the pantry. Gløgg is simple to prepare, only requiring a little bit of advance planning. And the result? Well, who wouldn’t feel instantly welcomed when walking into a warm home filled with the aromas of wine and spices? Paired with the company of good friends and loved ones, this is as hygge as it gets.
Gløgg (Scandinavian Mulled Wine)
There are multiple ways to make gløgg. Around here, we steep the spices in the aquavit, ideally overnight. But on the occasions when we don’t plan ahead, we simply let the spices mingle in the aquavit over a low heat for a couple of hours, keeping the pot covered to minimize evaporation. I first shared my recipe for gløgg in The Norwegian American a year ago. Each time we make it, we do it a little differently, but the idea is the same. If you don’t have aquavit, go ahead and use vodka or even whiskey. I’ve added dried figs to the traditional mix of raisins and almonds, a tip I learned from Anna Brones, coauthor of Fika: The Art of the Swedish Coffee Break, at a baking class last year. No matter how you make it, be sure to enjoy the company. Oh, and if your guests are new to gløgg, be sure to warn them that it’s stronger than it tastes. Taking care of them in this way is just another way to extend your hospitality.
1 1/2 cups aquavit (or vodka or whiskey)
1/2 cup raisins
8 dried figs, quartered
3 cinnamon sticks
10 green cardamom pods
2 teaspoons whole cloves
1 star anise
2-inch piece of orange peel
1 (750 ml) bottle red wine, such as cabernet sauvignon
2 Tablespoons sugar
1/4 cup blanched almonds
The day before you’re going to serve the gløgg, pour aquavit into a jar along with raisins, figs, cinnamon sticks, cardamom pods, cloves, star anise, and orange peel. Cover and let steep overnight, swirling it occasionally. After about 12 hours, strain the mixture, reserving the spices and fruit. You can make it ahead up to this point or proceed immediately to the next steps (in which case you need not strain the aquavit).
When ready to heat the gløgg, combine the spice-infused aquavit, wine, sugar, and the reserved spices and raisins in a medium saucepan with the almonds over low heat. Cover and let it slowly warm up for about half an hour or so, stirring occasionally and giving it a taste now and then to check the flavors. (There’s a moment, which is somewhat magical, in which the gløgg goes from good to amazing—it’s hard to describe until you’ve tasted it, but once you have you’ll know what I mean.) Be patient and keep a gentle heat—you don’t want it to boil, or even really simmer . When the gløgg is hot and the flavors have developed to your liking, ladle the gløgg into mugs, ideally something clear and heatproof, adding raisins, figs, and almonds to each. Garnish with a cinnamon stick and slice of orange, if you wish.
Note: The longer the spices stay in the gløgg, the stronger they will become. If you’re going to keep the gløgg on the stove for a while, you might want to remove the cloves, and maybe the cardamom and orange peel too, when it develops its proper flavor. If you have leftovers, strain into a jar, reserving the raisins figs and almonds. Reheat on the stove, with the reserved raisins, figs, and almonds, when ready to serve again.