This post might have affiliate links. For full details please see my disclosure policy.

This is the best gløgg (Norwegian mulled wine) made with red wine, bourbon, cardamom, dried fruit, and almonds. It’s my favorite winter cocktail for a holiday party or family dinner! This cocktail is cozy, warm, so simple, make-ahead, and tastes just like Christmas!

A side image of a woman's hand pouring gløgg from a white pot into a mug on a wood board next to another mug of gløgg, pine branches, halved oranges, and a roll of white twine with a white wall in the background.

It’s almost Christmas, so let’s make some mulled wine about it! As the proud granddaughter of some very Norwegian Midwesterners, I find it hard to believe that we have not discussed this cocktail yet. We’ve already discussed my love for potato lefse and buttery Norwegian pancakes, so so jeez Sara, it’s about damn time. But I digress. This year, we’re heating our wine. We’re adding cardamom. There is bourbon! It’s Norwegian! It’s basically me in drink form.

And if warm wine sounds a little weird to you, let me ease your mind. Do you like sangria? Then you are also going to like it when it’s heated up! Mulled wine is the coziest cocktail and tastes like actual Christmas. I love serving it at parties because it just sits on the stove all cozy and happy while your guests mingle about, sipping warm drinks out of mugs.

It’s best enjoyed by a roaring fire, but it also goes swimmingly with cold-weather activities like Christmas tree hunting or skiing. (But maybe save it as an apres-ski situation because not going to lie, it’s pretty boozy).

Dry red wine

White bowls of almonds, sugar, spices, and dried cranberries on a grey counter next to an orange, ginger, and bottles of alcohol.

Although traditional recipes typically use ingredients like port wine, aquavit, and vodka, there are so many different ways to make this mulled wine! I personally like to use a dry, bold red wine since we’re adding granulated sugar to the mix. You’ll also need some cinnamon sticks, cardamom pods, cloves, ginger, orange peel, bourbon, vanilla extract, dried cranberries or raisins, and sliced almonds.

Don’t spend a ton of money on wine since it’ll be mixed up with spices & sugar. Get something drinkable but affordable!

Make on the stove

Cheese cloth with orange peels and spices in the center.
Combine the cinnamon, cardamom, ginger, cloves, and orange peel in a piece of cheesecloth or a spice bag. Tie it with kitchen twine.
A pot of red wine with a satchel of spices in the center.
Mix the wine, bourbon, sugar, vanilla, spice bag, nuts, and dried fruit in a pot. Gently heat for 10 minutes, cover, & steep for at least 1 hour.

Heat the wine gently or you’ll cook off the alcohol in the wine and liquor. Additionally, bringing the wine to a boil or simmer will cook down the wine making it too syrupy. Keep it under 170°F to prevent the alcohol from burning off.

Slow cooker instructions

If you want to make this for a party, the slow cooker method is the way to go! Just combine all the ingredients in a slow cooker and set it to LOW. Once the mixture is hot, turn off the slow cooker, and let it steep for at least 1 hour. About 30-60 minutes before you want to serve the mulled wine, set the heat to WARM & serve.

    A side image of two glasses of gløgg on a wood board on a white counter next to a metal pot with pine branches, a halved orange, a pair of scissors, and a white linen.

    How to store leftovers

    If you have leftover mulled wine, it’s a great cocktail to store and enjoy later! Just pour the leftovers into an airtight container & refrigerate for up to 3 days.

    Keep in mind that if you make this drink in advance, the nuts will soften over time. If you want to keep them crunchy, leave the nuts out, and just add them right before you reheat the wine!

    Reheat gently

    When you’re ready to reheat leftovers, place it back on the stove over low heat until it’s steaming. You can also microwave individual mugs for 30-60 seconds.

    A side image of two glasses of gløgg garnished with cinnamon sticks and orange slices on a wood board with a white background next to pine branches, halved oranges, a white roll of twine, and a white linen.

    If you make this recipe, I would love if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

    A closeup image of two mugs of glogg on a wood board next pine branches.
    5 from 3 votes

    The Best Gløgg (Norwegian Mulled Wine)

    Yield: 6 servings
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Steeping Time: 1 hour
    Total Time: 1 hour 20 minutes
    This gløgg is one of my favorite cocktails to make for holiday parties and family dinners! It's cozy, warm, spiced, and great for serving a crowd. With bourbon, red wine, cardamom, dried fruit, and nuts, it's so easy and basically tastes like Christmas!
    Print Recipe Pin Recipe Leave a Review

    Ingredients

    • 2 cinnamon sticks, lightly crushed
    • 12 green cardamom pods, lightly crushed
    • 8 whole cloves
    • 1 inch piece of ginger, thinly sliced
    • 1 orange, peeled
    • 750 milliliters dry red wine (1 bottle)
    • 1 cup bourbon or vodka
    • 1/2 cup sugar, plus more to taste
    • 1 Tablespoon vanilla extract
    • 1/2 cup blanched almonds, sliced
    • 1/2 cup dried cranberries or raisins

    Instructions 

    • Place the cinnamon sticks, cardamom pods, cloves, ginger, and orange peel in a spice bag or the center of a square of cheesecloth. Tie up with kitchen twine, if necessary.
    • In a large saucepan, mix the red wine, bourbon or vodka, sugar, and vanilla. Add the spice bag, nuts, and raisins or cranberries. Heat the mixture over medium heat until the sugar is dissolved and the mixture is steaming. Cook for 10 minutes, stirring occasionally. (Do not let it come to a simmer or boil). Taste and add more sugar 2 Tablespoons at a time, if needed.
    • Remove from heat, cover the pot with a lid, and let it steep for at least 1 hour and up to 3-4 hours.
    • Gently reheat the gløgg on the stove right before serving. Keep warm on very low heat. Ladle the wine into mugs with little spoons for snacking on the nuts and fruit.

    Notes

    Avoid adding too many spices to the gløgg or it will overpower the wine. While we want to add some warmth to the gløgg, we still want the flavors of the wine and bourbon to shine through.
    Heat the wine gently or you’ll cook off the alcohol in the wine and liquor. Additionally, bringing the wine to a boil or simmer will cook down the wine making it too syrupy. Keep it under 170°F to prevent the alcohol from burning off.
    Let the gløgg steep for at least an hour. Like tea, the flavor needs to steep into the wine for the best results. You can even let it sit for up to a few hours if you want to!
    This recipe can be doubled or tripled for a party or get together. It’s very forgiving and so great for holiday parties, family dinners, and snow days.
    Cuisine: Norwegian
    Course: Drinks
    Author: Sara Lynn Hunt Broka
    Serving: 1serving, Calories: 247kcal, Carbohydrates: 6.4g, Protein: 1.9g, Fat: 4g, Saturated Fat: 0.3g, Sodium: 7mg, Potassium: 205mg, Fiber: 1.3g, Sugar: 1.8g, Calcium: 33mg, Iron: 1mg
    Did you make this recipe?Tag @sundaytable.co on Instagram!