Public Service Post: Glögg Recipe

Public Service Post: Glögg Recipe

Nilsson’s äkta glögg, så fint som snus.

Every winter I get lots of requests for the infamous Nilsson family glögg recipe. Here it is for your drinking pleasure. Note – I recommend wearing wear flame retardant clothing while cooking.


Nilsson's GloggAlmonds, blanched and halved – 12
Raisins – 340g (3/4 lb)
Prunes – 340g (3/4 lb)
Orange, quartered – 1
Cloves, whole – 15
Cinnamon sticks – 2
Ginger root – 1 small piece
Cardamon pods – 12
Water – 1L (1 qt)
Port Wine – 4L
Brandy – 750ml
Grain or Vodka (Aquavit is another option but I prefer vodka) – 750ml
Sugar – 150g (3/4 c)


  1. Wrap almonds, raisins, prunes, orange, cloves, cinnamon, ginger, cardamon in a cheesecloth. Place in covered pot with water and simmer for 45 minutes.
  2. Pour into a large kettle. Add port. Cover and heat to just before boiling point. Turn off heat.
  3. Add brandy and vodka/grain/aquavit. Heat to just before boiling point. Turn off heat and let cool.
  4. Light match and carefully hold over mixture.
  5. Burn eyebrows.
  6. Cover pot. Extinguish all kitchen fires and check if your hair is still burning.
  7. Add sugar.
  8. Serve warm with a few raisins & almonds in each glass.

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