For our January issue, New York cooking instructor Anna Harrington warmed friends with a feast based on her Swedish mother’s recipes. The only exception? Her friend (and cultural attache at the Swedish consulate) Nik Arnegren’s glögg recipe — which headlines “glöggfest,” his most popular party of the year.
“Many people shy away from glögg because it tends to be too sweet, so my secret is to go easy on the sugar and instead add some extra liquor for a bracing kick,” says Nik (pictured above with friend Starrett Zenko Ringbom). “Some people use orange peel, but I stick with whole cloves, sliced almonds, and raisins. The infusion has to sit for a week before you make the actual glögg and it makes for a lovely smell that permeates your whole home.”
Nik’s tip: Make sure the glögg simmers without boiling so it stays hot without the alcohol evaporating.