Swedish glögg from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 22) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on January 01, 2021

    I thought this would be significantly sweeter. I’m not sure why. I didn’t hate it, but I wouldn’t make this again. I’m not sure what Swedish Glögg should taste like, but I would be curious to try to see if I did something wrong. It wasn’t too difficult a recipe.

  • Yildiz100 on November 24, 2018

    Just awful, nothing like Swedish glögg, and way more difficult than necessary.

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