At this time of year in the United States we celebrate the holiday season by drinking eggnog. In Denmark, ECCO’s home country, the winter tradition is to raise a glass of glogg.
Glogg is a Scandinavian yuletide wine mulled with orange peel and spices like clove and cardamom.

Mix a batch for your family and friends with this recipe. Cheers!
Annika’s Glogg
To a large pot, add:
1 750 ml. bottle medium-bodied, not-too-dry red wine
5 cinnamon sticks
1 scant tablespoon whole cloves
1 small fistful of green cardamom pods
1 large fistful of dried bitter-orange peel (fresh orange peel works fine, too)
1 chunk of peeled, fresh ginger (half grated, half sliced).
Directions:
1. Bring mixture to a boil, lower heat instantly and simmer for 30 minutes.
2. Strain liquid through a sieve into a bowl, tie solid ingredients in cheesecloth and return all to the pot.
3. Add 4 or 5 more bottles of wine, and let steep, preferably overnight. When reheating, never let the mixture come to a boil. (You can add brown sugar or vodka to taste.)
4. Garnish with blanched almonds and black raisins. They are delicious when fished out.