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Pour the wine into a saucepan and add the sugar and all the spices. Heat until the mixture is hot but not boiling (around 80º C- anything above and the alcohol will start to evaporate). Turn off the heat and leave to infuse for an hour or more.
Strain the spices - and your glögg mulled wine is ready. Serve in small cups, warm, with a teaspoon of flaked almond and raisins added.
A dash of cognac or rum can be added to the finished product for extra warmth.