Glogg is part of the Christmas season in Finnish families – after all, it warms up nicely after a long winter day.


Glogg arrived in Finland from Sweden, and originally it was the drink of the noble, mainly because of the expensive ingredients. It soon became a holiday drink among the common folk as well, and now it is served at holiday parties, when people visit around Christmas time, and it warms you up nicely after playing in the snow all day.


Glogg selection in Finland is enormous and often it’s a struggle to decide which one to pick: white, traditional red, non-alcohol version, or the spiked one. In the US you can find non-alcohol glogg from Ikea and Glunz Family Winery makes a really tasty red wine based glogg, which can be found in the major liqueur and grocery stores.


Glogg is definitely part of the holiday festivities and luckily, it is pretty easy to make yourself too. When making your own the best part is, you get to test all different versions and adjust your own recipe over the years. You’ll find my adjusted “traditional” glogg recipe below and I welcome your tweaks and tips to be shared with all the readers.


Traditional Glogg Recipe:

1 bottle of red wine

3 cinnamon sticks

5-10 cloves

1 teaspoon of cardamom

2 teaspoons of ginger

10 oz of white sugar


Add vodka to spike it up

Raisins and blanched almonds to taste



Add all spices into a small spice bag. Pour the wine into a kettle and add the spice bag. Heat the wine slowly but do not boil. Add sugar and mix until completely dissolved. Remove from heat and let the mixture to cool down preferably 2 hours to get infused with all the flavors. Once you are ready to serve, add vodka and heat up (do not boil). Remove the spice bag before serving and add the raisins and almonds to your liking. Serve with traditional gingerbread cookies. Cheers!