Glogg

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*Facts at a glance*
Glogg
Type:	Mixed drink
Primary alcohol by volume:	Fermented fruits
Served:	Hot
Standard garnish:	raisins, almonds or gingerbread
Standard drinkware:	Mug
Commonly used ingredients:	Pre-mixed fruit extract Spices or herbs Spirits to taste (vodka, cognac, akvavit etc)
Preparation:	Add to water, add spices and spirits to taste, and heat. Do not allow to boil. Serve hot.

It has been suggested that this article or section be merged into mulled wine. (Discuss)

Glogg (sometimes misspelled glog or glug) (Swedish: Glögg, Norwegian: Gløgg, Danish: Gløgg, Finnish: Glögi, Estonian: Glögi) is the Scandinavian version of mulled wine. Glögg is also often served without alcohol. Bottles of ready-made glogg extract are often purchased, containing fruit extract and spices, and mixed into water and then heated to 60-70 degrees (C). In Sweden the ready-made glogg is normally not sold in extract form and water is not added. The main ingredients are (usually red) wine, spices such as cinnamon and cloves, and optionally also stronger spirits such as vodka, akvavit or even cognac. The mixture is prepared by heating, but it is not allowed to boil in order for the alcohol not to evaporate. Glögg is generally served with raisins, almonds, and gingerbread, and is a popular warm drink during the Christmas season.

In Denmark gløgg is traditionally served during the Christmas season with æbleskiver sprinkled with powdered sugar and accompanied with strawberry marmalade.

Glogg recipes vary widely, and variations with sweet wines such as madeira or spirits such as cognac, armagnac or brandy are also very popular. Glogg can also be made alcohol-free by using juices (usually blackcurrant) or by boiling the glogg for a few minutes to evaporate the alcohol.

In Sweden there are often glogg parties in the month before Christmas. Typically, ginger bread and lussebullar, a type of sweet bun with saffron and raisins, are served.