Glogg (Spiced Wine)

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings

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


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

Nutritional Info *per serving

  • Calories 340
  • Fat 5g
  • Sodium 5mg
  • Carbohydrate 32g
  • Fiber 2g
  • Protein 2g