Glogg
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Glogg (Swedish: Glögg, Norwegian: Gløgg, Danish: Gløgg, Finnish: Glögi), also known as mulled wine, is the Scandinavian version of vin chaud. It is a mixture of sweet red wine, cinnamon and other herbs that is heated but not allowed to boil. Glögg is generally served with raisins and almonds, and it is popular during the Christmas season.
David Petersson's receipe for home-made Glögg is：
Heat the following ingredients and let simmer for 30 minuntes in a large pot a few days ahead.
33 cl Beer，66 cl Water，4 slices of Ginger， 1 small Orange Peel， 4 Cinnamon sticks，20 Cloves， 30 Cloves， 2-3 teaspoons of Cardamom kernels
When the time comes, filter away the above spices and heat up the base to around 80-90 C with:
2-3 bottles of cheap wine， 2-3 dl sugar
In a serving cup, add the following according to your own taste:
Glögg， Vodka，Raisins， Peeled and cut Almond
Use a spoon to scoop up the almonds and raising, Repeat the last step until there is no more Glögg.
In Denmark gløgg is traditionally served during the Christmas season with æbleskiver (apple dumplings) sprinkled with powdered sugar and accompanied with strawberry marmalade.
See also: Swedish cuisine, Finnish cuisine, Norwegian cuisine, Cuisine of Denmark