Glogg Nog
Indulge in the festive fusion of traditional Scandinavian glögg and creamy eggnog with this decadent Glogg Nog recipe. Rich and velvety, this unique holiday drink combines a spiced red wine blend featuring ruby port, cognac, cloves, cardamom, and orange zest with a luscious eggnog base made from whole milk, heavy cream, and egg yolks. The result is a perfectly balanced winter warmer, boasting notes of cinnamon, nutmeg, and citrus with a boozy kick. Ideal for holiday gatherings or cozy nights by the fire, this Glogg Nog is best served warm in mugs, garnished with a dusting of nutmeg or a cinnamon stick for an extra touch of cheer. Celebrate the season with this gourmet twist on festive beverages that’s sure to impress your guests!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 6 large Egg yolks
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cinnamon
- 1 cup Red wine (dry, such as Cabernet Sauvignon)
- 0.5 cup Ruby port
- 0.25 cup Cognac or brandy
- 4 whole Cloves
- 4 cracked Cardamom pods
- 1 large Cinnamon stick
- 1 strip Orange zest
- 2 tablespoons Raisins
- 2 tablespoons Almonds (blanched and slivered)
Instructions
In a medium saucepan, combine the red wine, ruby port, cognac, cloves, cardamom pods, cinnamon stick, orange zest, raisins, and almonds. Heat over low heat, stirring occasionally, until the mixture is warm but not boiling. Allow the spices to steep for 10 minutes. Remove from heat and set aside.
In a separate saucepan, combine the milk, heavy cream, nutmeg, and cinnamon. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
In a medium bowl, whisk the egg yolks and sugar together until the mixture is pale and creamy. Gradually add the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Return the tempered egg mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon. Do not allow it to boil. Remove from heat and stir in the vanilla extract.
Using a fine-mesh strainer, strain the spiced wine mixture to remove the solids. Slowly whisk the strained wine mixture into the eggnog base until well combined.
Serve the Glogg Nog warm in mugs or glasses, garnished with a sprinkle of nutmeg or a cinnamon stick, if desired.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 36.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 141 mg | 11% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
