Glogg is a traditional Scandinavian mulled wine, deeply connected to Christmas, winter gatherings, and the concept of hygge. Long before Christmas markets, fairy lights, and festive mugs became part of modern celebrations, people in Northern Europe warmed wine with spices as a way to stay warm during the long, dark winter months.
The roots of glogg can be traced back to medieval Europe, where spiced wines were common both for warmth and for perceived medicinal benefits. Spices like cinnamon, cloves, and citrus were expensive and special, making spiced wine something reserved for celebrations and holidays. Over time, each region developed its own version. In Denmark, Sweden, and Norway, this became what we now lovingly call glogg.
Glogg is traditionally served throughout December — at Advent gatherings, Christmas parties, cozy evenings at home, and festive outdoor events. It’s often enjoyed with raisins and chopped almonds, spooned up from the bottom of the mug, adding texture and sweetness.
But glogg is more than a drink. It’s a feeling.
It represents slowing down, warming up, and being present. It’s the quiet conversations, the candles flickering on the table, the sound of laughter from the kitchen, and the comfort of familiar traditions. This is where Christmas hygge truly lives — not in perfection, but in simplicity and togetherness.
In many Scandinavian homes, glogg isn’t made the same day it’s served. Instead, a glogg syrup is prepared ahead of time, allowed to rest and deepen in flavor, and then gently warmed with wine when guests arrive. This slower approach fits perfectly with the hygge mindset: prepare ahead, reduce stress, and make room for connection.
This recipe is exactly that — a homemade Danish glogg syrup, made slowly, stored easily, and ready whenever a cozy moment calls for it.
What Is Glogg Syrup
Glogg syrup (also called glogg essence) is a concentrated base made from water, sugar, spices, citrus, and alcohol. nstead of simmering everything together each time you want glogg, the syrup is prepared once, left to mature, and thenmixed with red wine when serving.
In this particular recipe, the syrup is reduced longer than most, creating a rich, syrupy concentrate with deep flavor. Because of this, it’s bold, warming, and distinctly Scandinavian.
Why Make Glogg Syrup Instead of Traditional Mulled Wine?
- You can make it ahead of time
- The flavor improves as it rests
- It’s easy to adjust sweetness and strength
- It stores well for months
- It makes entertaining stress-free
In other words: less last-minute work, more hygge.
Homemade Danish Glogg Syrup Recipe
(Makes about 3 small jars of concentrated syrup)
2 cups water
1 cup coconut sugar or cane sugar
4 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice
1 organic orange, thinly sliced
½ organic lemon, thinly sliced
1 cup dark rum
Note: Traditionally, glogg uses a mix of port and rum. This version uses rum only, creating a warm, deep, less sweet flavor.
Step-by-Step Instructions
1. Simmer the base
In a medium saucepan, combine:
Water, sugar, cinnamon sticks, cloves and allspice
Heat over medium-low heat, stirring gently until the sugar is completely dissolved.
2. Reduce the syrup
Lower the heat and let the mixture simmer uncovered to about half. (you start with about 2 cups and ends up with 1 cup
This takes about 30–50 minutes, depending on heat.
The finished syrup should be:
Thick but pourable, glossy, deeply aromatic, and gently bubbling, never boiling hard
3. Prepare the jars
Divide the sliced orange and lemon evenly between 3 clean mason jars.
(Optional: add one cinnamon stick to each jar for extra depth.)
4. Pour the syrup
Carefully pour the hot or warm reduced syrup over the citrus in the jars. Let the jars cool completely to room temperature.
5. Add the rum
Once fully cooled, either add 1 cup of rum and make one jar, or divide 1 cup dark rum evenly between the jars. Seal the jars tightly, and store them in the fridge at least 5 days before using it.
The syrup will continue to develop flavor over time. You can strain out the citrus and spices after 1–2 weeks for a cleaner taste, or leave them in for a bolder, more complex syrup.
How to Serve Glogg Using the Syrup
Serves 6–8
In a large saucepan, gently heat (make sure it is not boiling)
- 1 bottle (750 ml) dry red wine
- 1 jar of glogg syrup
Serve the glogg warm in mugs, and remember to add 1 tsp of raisins and 1 tsp of shopped blanched almonds to each mug before pouring in the warm glogg.
Also, is often served with appleskiver, a traditional Danish pancake balls — light, fluffy, and served warm with powdered sugar and jam. Get the recipe here
Adjusting to Taste
Too strong? Add more red wine or a splash of water.
Too mild? Add more syrup.
Prefer sweeter? Add a little honey or maple syrup.
Prefer less sweet? Choose a drier red wine.
Glogg is meant to be adjusted — there is no single “right” way.
Refrigerated: 3–6 months, (because this glogg syrup contains alcohol, sugar, and spices, it stores very wel)l.
Vacuum-sealed and refrigerated: 6–9 months
A Final Note on Christmas Hygge
Glogg is not about perfection. It’s about warmth, presence, and creating small moments that matter.
Make it ahead. Let it rest. Share it with people you love. Light a candle. Sit a little longer.
That’s Christmas hygge.
