Originally "glögg" or, without the diacriticals, "glogg", was the same beverage as the Central European "glühwein". The old Swedish name "glödgat vin" also has the same literal meaning as the Continental expression, i.e. "mulled wine".

The old type of "glögg" was rather low in alcohol. Gustava Björklund's recipie from around 1880 calls for one bottle of red wine to be mixed with half that amount of water, three crushed cloves, a few pieces of cinnamon and some sugar, and to be boiled for a while before serving.

Continental "glühwein" is still made in a similar fashion, although sugar is often substituted by honey and some nutmeg and orange or lemon peels might be added.

However, the Swedish "glögg" gradually became stronger. One reason might have been the discovery that caramelised sugar would improve the taste, and that the best way of caramelising the sugar was to place it on a mesh above the "glögg", ignite the "glögg" vapours and let the burning alcohol do the job.

This, however, requires the alcohol content of the "glögg" to be at least comparable to that of fortified wines (about 20 % by volume or 40 proof). Since the vapourisation and subsequent burning roughly halves the alcohol content, the caramelisation was soon considered a wasteful process and it is not used in modern recipies.

During this step deep brown high polymers are formed together with aroma constituents. Such products are frequently used elsewhere as food cosmetics, e.g. in soy bean sauce imitations and in darkly coloured beers.

At the same time as the alcohol content increased also more spices were added. Thus, present-day "glögg" has little in common with the last century "glühwein".

Several recipies for "glögg" are available on the Web.

This article was provided by http://santesson.com/christ/glogg.htm

This is a recipe provided by Titania, queen of elves:

• 25 g/1 oz of stick cinnamon
• 60 cloves
• 10 g/3,5 oz of dried ginger root
• 3 full teaspoons of cardamom seeds
• 1 1/2 dried skin Seville/bitter/sour orange

Break cinnamon in pieces, cut up ginger. Crush cardamom seeds in mortar. All spices are poured into 37 cl (half a bottle) of schnapps or vodka. Let spices soak in liquid at least for 12 hrs, but not more than 24 hrs, in a glass jar with lid.

Next day, strain away spices. Add 3 bottles of red wine (cheap wine will do, the spices covering the taste) and 6 dl granulated sugar and 3 big teaspoons of vanilla sugar. Stir well until the sugar is dissolved. Pour into bottles

Glögg is served hot, together with raisins and sweet almonds.

My advice is that you buy the red wine in half bottles if possible. That way you will have several bottles suitable in size to make a very personal Christmas gift. 'Made it myself, you know, Swedish recipe...'