Glogg (Spiced Wine)

Kitchen Tested
  • Yield 8 servings

The perfect late evening warm-up for a cold, holiday winter evening.

Mark Boughton Photography / styling: Teresa Blackburn

Use a deep, fruity red wine such as a syrah or merlot, and for the port, opt for a ruby.


3 1/2 cups red wine
1 3/4 cups port
1 cup sugar
Peel from 2 oranges
2 cinnamon stick
10 fresh cardamom pods, cracked slightly
1 cup brandy, aquavit, vodka or cognac
8 tablespoons raisins
8 tablespoons slivered or whole blanched almonds


  1. Warm wine and port with sugar in a pot over medium heat. Tie orange peel and spices in a cheesecloth bag and add to wine. Simmer 20 minutes.
  2. Add brandy and simmer 5 minutes longer. Remove spices.
  3. Place 1 tablespoon each of raisins and almonds in mugs and add hot wine.

Recipe by Brett Jocelyn Epstein.



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