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Scandinavian gløgg

by Sarah Randell

Serves: 4

I currently have an addiction for all things Scandi and, since my recent trip to Copenhagen, it's grown even stronger. I've been hassling the Nordic Bakery in Soho for their gløgg recipe, and they've agreed to share it. Gløgg is a fruity blackcurrant and vodka concoction – the most delicious way to warm up on a cold day. It's just as good without the alcohol though – ideal for the party-goers who are driving home.

Do you have a favourite mulled tipple or hot toddy recipe to share? Get in touch in the comments box below.


  • 200ml blackcurrant cordial
  • 40g caster sugar
  • 2 pieces orange peel
  • 3 cinnamon sticks
  • a few slices of root ginger (the bakery use dried ginger, but it isn’t so easy to find)
  • 10 cardamom pods, lightly bruised
  • 10 cloves
  • a fistful of raisins
  • raisins and chopped almonds
  • vodka


  1. Pour the cordial and 500ml cold water into a pan and bring to the boil.
  2. Add all the other ingredients and simmer for 1 minute.
  3. Remove from the heat and set aside for at least 2 hours, preferably overnight.
  4. Sieve the liquid into a pan and discard the flavourings. Heat the liquid to simmering point.
  5. Add a few raisins, a scattering of chopped almonds and a generous splash of vodka to each glass. Pour over the gløgg and drink hot.


You can make up to the end of step 3 a few days ahead

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