Hot spiced wine has been offered to messengers and postmen in Norway who travelled on horseback or skis in cold weather since at least the 16th century. Glögg is a common winter drink consisting of sweet wine or grape juice mixed with syrup and some harder spirits like rum, brandy or cognac.  Glögg begins by boiling water and adding spices to it. After a few minutes of simmering, the mixture is sieved and fruit juice, wine or clear spirits are added. Other versions begin by warming up the wine, alcohol, and sugar (not boiling it) and letting the spices steep in it overnight. The most common spices in glögg are cloves, cinnamon, cardamom and ginger. Other common ingredients can include citrus peel from oranges or lemons, raisins, or almonds.

• 1 bottle red wine
• 1 cup spiced rum
• ½ cup brown sugar
• Zest of 1 orange
• 2 tsp raisins
• 1 tbsp green cardamom pods
• 2 tbsp sliced ginger root
• 2 sticks cinnamon
• 8 cloves
• 2 tbsp slivered almonds

Combine all ingredients in a saucepan and bring to a slow simmer then remove from heat.  Allow to steep at least 2 hours then serve warm.  If your glögg becomes cold, heat it with a red-hot loggerhead before serving.

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