With Christmas and winter comes the continued love of mulled drinks.   There must be millions of litres drunk each year of mulled something. You could probably drink a different version of mulled wine each day in December. This week, we are taking inspiration from our recent trip to Copenhagen and this week’s cocktail of the week is Gløgg.

Gløgg in Denmark is a staple winter drink. As the borders through the Nordic countries moved regularly over the centuries, it is impossible to say whether it is a Danish started drink, a Swedish drink or German variation of Glühwein imported to Denmark. However it arrived, the Danes have made it theirs! There appear to be as many different versions of the drink as there are Danes! It is traditionally drunk with a Danish winter treat called Æbleskiver, a doughnut/pancake type dessert that is served many ways. We were told the traditional way is with strawberry jam and a sprinkling of icing sugar.

To make this week’s cocktail you will need;

• Bottle red wine
• Almonds slivered
• 1 cup raisins
• Your own version of mulling spices

To start, heat the wine, but don’t let it boil. Add the spices and allow the flavours to infuse for a short while before serving. You can buy premade versions of the spices and as there are many versions, any type of mulled spices will recreate the drink. To serve, pour the wine into a suitable glass or mug using a sieve to remove the spices if using your own. Add the raisins and slivered almonds to the drink and stir. If you are so inclined, you can add a shot of rum, brandy or any other spirit of your choice.

Gløgg is a great way to keep warm whilst taking a short break from the sightseeing across Copenhagen. The only tip we can give is that it is best to serve Gløgg with a teaspoon to get to the good stuff of the warmed raisins and almonds.