Making Swedish Glögg – Mulled Spice Wine to keep you warm in the winter

Glogg Ingredients

Today we are puttin’ up Swedish Glögg, a wine based drink that will take the chill off of even the coldest night of the coldest winter.  It will warm you, and you will sleep well afterwards.  This is a drink that should be shared with friends, family, or people who you just want to warm up with.

This is approximately the recipe that my wife’s grandfather used to make, and this post is in honor of Poppy.  I make it every year and it has in the process become part of my winter tradition.  One of the things about making something like Glögg is that each person ends up making the recipe their own, adding those little touches of their own that make it your recipe.  In that spirit, I will list the ingredients needed to make a basic batch, but not the measurements because frankly I don’t measure the ingredients myself.

The video below demonstrates what you need to get it started and how to heat it the first day.  It is a multiple day process because the ingredients need to sit in the wine for a while after it has been brought up to temperature to let them a chance to really share and merge their flavors.   The ingredients are listed below the video.

Swedish Glögg Recipe (Glogg)

Ingredients by Volume

  • Dark Red Wine – 1 gallon.  I prefer a Burgundy
  • Port – 1 bottle
  • Citric fruit – oranges, lemons cut in wedges
  • Sugar
  • Prunes
  • Raisens
  • Almonds, crushed
  • Cinnamon sticks
  • Cloves
  • Cardamom
  • Your Secret ingredients or spices

Directions Day 1

  • Pour wine into a large pot
  • Add Sugar, fruit, spices
  • Bring up to hot, but not boiling (About 170 – 180 degrees F – The video shows how to tell when it is the right temperature)
  • Let sit at least one day
  • Watch this video to see how to do the rest of the recipe

Directions Day 2

  • Add Port, bring back up to temperature and let it sit.
  • Remove Fruit
  • Strain to remove spice material and clarify the Glögg
  • (optional) Add fortifying alcohol such as rum, vodka, spiced rum, moonshine, or whatever you like
  • You can serve it cold or hot, but I am not sure why anyone would drink it anything but hot.  Same temperature as preparing it, do not boil and about 170 degrees is ideal.


“Hot stuff when drunken hot.” Poppy

Insects for dinner


Let me start with this thought, eating a bug, the right bug, is no big deal.

If you haven’t looked yet, take a look, there are many articles that talk about insects being one of the foods of the future.  Humans have been eating bugs intentionally and unintentionally for as long as there have been humans.  But we have developed an irrational aversion to intentionally eating them.  But taking a lesson from Timon and Pumba, bugs can be a nutritious, and yes tasty component of our diets.

Go to YouTube and look for people eating mayflies, and you will get a couple of videos with people screaming about the act of eating a simple mayfly.  We have all heard of chocolate covered this or that insect.  But we cannot depend upon chocolate to be served covering all of our protein.  So I just wanted to set the record straight, mayflies are tasty little creatures that are packed full of protein, and they are easy to eat.

Go ahead, give it a try.  You may find you like it, you may find you don’t.  But I believe that you will find that it is not a big deal.

Time to make the Pizza

Yummy looking pizza

Making pizza is a process.  In previous posts, I have covered preparing the yeast, and making the dough.  In this post we complete the process.

This is the easy part, just roll out your dough, put it in the pans, add the sauce and the toppings and cook it.

I generally set my oven between 450 and 500, but if you are going to do a deep dish you will need a lower temperature.  The top shelf is going to be hotter on the top and cooler on the bottom, the bottom shelf is going to be hotter on the bottom and cooler on the top.  Ideally you would only cook one pie at a time in a standard oven, but who has time for that.  You just need to learn to work with your oven.


Making Pizza Dough

Yummy looking pizza

There are many ways and types of pizza dough.  This is the one that my mom taught me, and that I have adapted to use whole wheat flour.  Pizza dough isn’t hard, it just needs time and attention to the temperatures.

In my post on starting your yeast culture, I go into the details about how to get your yeast right so that your dough has the best opportunity to turn out right.  That is the first step.  The second step is the dough, I cover that in the video below.

Ingredients are simple:

Yeast Mixture:

  • Yeast – about 1/2 TBS
  • Sugar – Just a pinch to get the yeast growing
  • Water – 2 cups at between 105 and 115 degrees
  • Olive Oil – about 1/3 cup more or less

Preheat your oven for 1 minute to make it warm, then turn off the heat.  You do not want the oven hot, but you want it warm so the dough can rise.

After you have the yeast growing, then you put it in a Mixer Bowl and add:

  • 2 Cups whole Wheat Flour and mix with the dough hook until mixed well
  • About 4 cups of unbleached all purpose or bread flour – the actual amount will depend upon the way the dough mixes.

Warm a large bowl with hot water, then dry and coat with olive oil or spray.

Place the dough in the bowl, cover with plastic wrap or a damp cloth (not wet, just damp), and place it in the warm oven.  Let it sit for an hour or hour and a half until the dough has risen to twice the original size.

Take dough out and divide.  This can be used for two large pizzas with a thicker dough, two deep crust pizzas, or three thin crust pizzas.

Roll the dough out so that it will fit your pans.  Then, if you want thin crust, add toppings.  If you want thicker crust pan pizza, put it in the oven and let it rise again.  You will need to watch it to see when it has risen to the level you want.

Preheat oven to 450

Add Pizza Sauce and toppings.

Put pizza(s) in oven for 20 minutes (start checking after 15 min. just in case).  Watch the cheese, and the color of the crust to tell when it is done.  The crust will start turning brown when it is getting done.  You can put a fork under the crust to get an idea of how crispy it is.  Everyone has different preferences, so the amount of time you spend is a trial and error approach.