{"id":9058,"date":"2020-12-24T00:26:54","date_gmt":"2020-12-24T00:26:54","guid":{"rendered":"https:\/\/blogs.transparent.com\/swedish\/?p=9058"},"modified":"2020-12-24T00:26:54","modified_gmt":"2020-12-24T00:26:54","slug":"glogg-swedish-christmas-in-a-cup","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/swedish\/glogg-swedish-christmas-in-a-cup\/","title":{"rendered":"Gl\u00f6gg: Swedish Christmas in a Cup"},"content":{"rendered":"
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Swedish Gl\u00f6gg. Photo: Helena Wahlman \/ Image Bank Sweden<\/p><\/div>\n


\nMulled wine, <\/span>Gl\u00fchwein, gl\u00f6gg<\/em>! A cup of this warm, aromatic drink is a must around Christmas time. Swedes purchase gl\u00f6gg in a ready-made bottle or brew their own with red wine, cinnamon, ginger, and cardamom – serve with a pepparkaka, and you\u2019re all set! This week, we\u2019ll learn a bit about the history of gl\u00f6gg in Sweden, with some gl\u00f6gg-related vocab sprinkled in, and I\u2019ll even share my personal gl\u00f6gg recipe. <\/span>
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\n<\/span>One thing my Swedish American family has come to appreciate at Christmastime is <\/span>gl\u00f6gg<\/span><\/i>. A relatively new tradition for us, we started drinking it at family gatherings only after I spent time in Sweden. Now it\u2019s a request I get around the holidays, and I brew up a batch to share on both Thanksgiving and Christmas. <\/span>
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\n<\/span>Vad \u00e4r gl\u00f6gg? What is gl\u00f6gg? <\/b>
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\n<\/span>Simply put, <\/span>gl\u00f6gg<\/span><\/i> is mulled wine with spices, really similar to German <\/span>Gl\u00fchwein.<\/span><\/i> Traditionally, it\u2019s made with <\/span>r\u00f6dvin <\/span><\/i>(red wine), and warming spices like <\/span>ingef\u00e4ra<\/span><\/i> (ginger), <\/span>kanel <\/span><\/i>(cinnamon), <\/span>kardemumma<\/span><\/i> (cardamom), and <\/span>nejlika<\/span><\/i> (cloves). For a boozy punch that will clear out those sinuses, most folks add alcohol to their gl\u00f6gg<\/em> as well, typically vodka, brandy, or whisky, but really it\u2019s brewer\u2019s choice! <\/span>
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\n<\/b>Gl\u00f6ggens historia \/ The History of gl\u00f6gg<\/b>
\n<\/span>Spicing wine was common in the middle ages throughout Europe, originally as a way to cover up the taste of bad wine. A variety of <\/span>gl\u00f6gg <\/span><\/i>called <\/span>Lutendrank<\/span><\/i> showed up in 1500\u2019s Sweden and was King <\/span>Erik XIV\u2019s favorite. It contained <\/span>kryddor, mj\u00f6lk och vin<\/span><\/i> (spices, milk, and wine). Modern gl\u00f6gg<\/em>\u2019s debut in written history came in 1609 as <\/span>gl\u00f6dgat win<\/span><\/i>, derived from the verb <\/span>gl\u00f6dga<\/span><\/i>, to \u201cwarm-up.\u201d It gained popularity in the 1800\u2019s with general society and when folks started adding home-brewed <\/span>br\u00e4nnvin<\/em> to their gl\u00f6gg. Br\u00e4nnvin <\/em>is <\/span>an alcohol made from potatoes or grain, distilled with spices, similar to modern akvavit<\/em>.<\/span>
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\n<\/span>Today, around 7 million bottles of gl\u00f6gg<\/em> are sold in Sweden each year. For some insight into how the modern gl\u00f6gg<\/em> retailers like Blossa and Tindra compare <\/span>see this article from Tasteline<\/span><\/a>.<\/span>
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\n<\/span>Chelseas gl\u00f6gg recept<\/em> \/ Chelsea\u2019s gl\u00f6gg recipe<\/b>
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\n<\/span>With inspiration from both Swedish and Americanized recipes, the measurements are in cups in order to share this with my American friends and family. Euro friends, there are plenty of deciliter recipes available to google in both English and Swedish \ud83d\ude42
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\n<\/span>*Pro tips:
\nK\u00f6p inte dyrt vin<\/em> – Don\u2019t buy expensive wine<\/strong> for your gl\u00f6gg<\/em>, it’s just not necessary. K<\/em><\/strong><\/span>oka inte gl\u00f6ggen<\/em> – Don\u2019t boil the gl\u00f6gg. <\/em><\/strong>You run the risk of losing the alcohol content and also over-steeping the gl\u00f6gg,<\/em> making it bitter)<\/span>
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\nIngredienser \/ Ingredients:<\/strong><\/p>\n

<\/span>Vin och alkohol<\/em> \/ Wine and alcohol<\/b><\/p>\n