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Traditional Glogg

Siri Daly's Glogg
Siri Daly's GloggMike Smith / TODAY
Cook Time:
45 mins
Prep Time:
5 mins

Chef notes

There's nothing better on a crisp, fall day — particularly Thanksgiving — than a warm, cozy drink. Most people turn to ciders or hot toddies, but this is a fun and festive change from the norm that might just become a new holiday favorite!

Technique tip: Letting the glogg sit for 30 minutes (or an hour) will really help the flavors develop.

Swap option: For a nonalcoholic version, replace the wine and bourbon with 2 cups of grape juice and 2 cups of apple juice.


  • 1 bottle dry red wine (cabernet sauvignon or a blend works best)
  • 1/2 cup sugar
  • 1 orange, zested and juiced
  • 1 cinnamon stick
  • 1/4 teaspoon cloves
  • 1 tablespoon cardamom
  • 1/4 cup raisins
  • 1/4 cup blanched, slivered almonds
  • 1 cup bourbon (optional)
  • Orange slices, for garnish



Combine all ingredients, except the orange slices, in a large pot. Bring to a boil and then let simmer for about 10 minutes.


Remove from the heat and let sit for another 30 minutes.


Strain the wine into a bowl to remove the spices, almonds and raisins. Then pour wine back into the pot to gently reheat.


Pour into glasses, and garnish with orange slices.