For years, I’ve been making a classic mulled wine — or Gløgg, as we Danes call it.
This year, I wanted to try a more grown-up, boozier version.

And just to be clear — please don’t drink and drive!

This recipe is strongly inspired by Timm Vladimir’s Gløgg Extract.
I used his base as a starting point but added extra spices that I normally include in my own mulled wine.

The result? A rich, aromatic Gløgg with a little more kick — perfect for cozy winter nights.

Extract:

Ingredients:

2 hvidtøl, a dark, sweet malty beer like Malta Goya
500 g sugar
35 ml port
35 ml dark rum
1 orange, sliced
1 lemon, sliced
8 whole allspice
3 whole nutmegs, cracked
3 cinnamon sticks
6 whole cloves
6 whole cardemomme, cracked
4 Tonga beans, cracked
5 whole black pepper
5 vanilla beans, splited in half
1 star anise

Directions:

Heat the base:
Pour the hvidtøl and sugar into a large pot. Bring it gently to a boil.
Be careful — this mixture foams easily and can boil over quickly.
Remove the pot from the heat and let the mixture cool completely to room temperature.

Add the aromatics:
When the mixture has cooled, add the port, dark rum, and all remaining ingredients.
Transfer everything to a clean container or large jar.
Refrigerate and let the mixture marinate for 2–3 weeks, stirring or gently shaking the container every other day to help the flavors develop evenly.

Strain and bottle:
After steeping, strain the extract through a fine sieve.
Pour the finished Gløgg extract into a sterilized bottle.
Stored in the refrigerator, it will keep for months — even years.

Serving:

To serve the Boozy Mulled Wine, combine 200-300 ml extract with a bottle of red wine, or to taste. Traditionally gløgg is served with raisons (soaked in port wine or a stronger liquor) and almond slivers.
Choose a soft, fruity red — something non-oaky and low in tannins like Merlot, Pinot Noir, or a young Tempranillo
These wines let the warm spices shine without adding bitterness.

Enjoy!