In English the term is “mulled wine”, but at the Ministry (as in the Nordic countries) it is “Glögg” – sometimes it is misspelled in English as ‘glog’ or ‘glug’ – be adviced, use the proper spelling ;). It is Glögg in Swedish and Icelandic, in Norwegian and Danish: Gløgg, Estonian and Finnish: Glögi). At this time a year alcoholic or non-alcoholic glögg can be bought ready-made just about everywhere. I’m sure some of the gas-stations are selling it too (non-alcoholic). Even if glögg spice extract and ready-mixed spices can be purchased in grocery stores, the real Man makes his own Glögg. And the main classic ingredients are usually red wine, sugar and spices; such as cinnamon, cardamom, ginger, cloves and bitter orange. Optionally also stronger spirits such as vodka, akvavit or brandy are used when making your own glögg during Yule-tide. To prepare glögg, spices and/or spice extract are mixed into the wine, which is then heated to 60-70 °C (140-158 °F). The temperature should not be allowed to rise above 78.4 °C (173.12 °F) – in order to avoid evaporation of the alcohol (which actually is regarded as alcohol abuse). When preparing home-made glögg using spices, the hot mixture is allowed to infuse for at least an hour, often longer, and then reheated before serving. In Sweden, ready-made wine glögg is normally sold at “Systembolaget” (Goverment owned monopoly liquer-stores across Sweden) ready to heat and serve. Concentrate and extract form is sold everywhere else to be mixed with spirits to taste. Glögg is generally served with raisins, blanched almonds and Ginger biscuits (Ginger Snaps).In Sweden, ginger bread and “lussebullar” (also called “lussekatter”) – a type of sweet bun with saffron and raisins, are typically served with the Glögg. At the Ministry scientific experimenting has also releaved that chocolate is extremely tasty on the side. It is also traditionally served at “Julbord” – the Christmas buffet. In Denmark, gløgg parties typically include æbleskiver sprinkled with powdered sugar and accompanied with strawberry marmalade. In Norway, gløgg parties with gløgg and rice pudding (Norwegian: riskrem) are common. In such cases, the word graut-/grøtfest is more precise, taking the name from the rice pudding which is served as a course. Typically, the gløgg is drunk before eating the rice pudding, which is often served with cold, red cordial (saus). These type of traditions is also found in Sweden and at the Ministry.Glögg recipes vary widely; and some families guard their secret recipies like gold-treasures. Variations with white wine or sweet wines such as Madeira, or spirits such as brandy are also popular, and during the last years lot’s of different picant alternatives are coming and going. Glögg can also be made alcohol-free by replacing the wine with fruit or berry juices (often blackcurrant) or by boiling the glögg to evaporate the alcohol – but that is not for the average true Glögg-drinker!