Winter nights beckon in the warm embrace of a hot mug of something. Almost anything will do if you’re cold enough — hot chocolate, tea, even a cup of chicken stock sounds like a nice nightcap — but the coziest drink to sip on is glögg. You can make it for a crowd, but the real boss move is to make a big batch for yourself and sip on it slowly all winter long. Here’s how to make a batch to stash away until spring.

Glögg (also spelled "gløgg") is a liqueured wine in which warming spices, sugar, nuts, and fruits mingle and infuse. It is heated until it steams and served with the liquor-infused fruits and nuts that are enjoyed at the end of your drink. Some compare it to mulled wine, but I find it more complex. Is it served warm and infused with spices? Yes, but in my experience mulled wine doesn't rely as heavily on the liquor or develop the same round, robust depth of flavor. I think it also depends partly on the quality of the ingredients you choose. (I recommend spending a bit more on the liqueur component.)

Glögg is consumed in Scandinavian countries such as Sweden, Norway, Denmark and Finland, especially during the Christmas season, but actually all winter long. Not only because it can warm you up and possibly knock your socks off, but also because it is the drinkable accessory for cozy relaxation. Socializing or simply taking some time for yourself to prioritize a state of comfort and general well-being is known through the Danish concept of hygge and the Swedish custom of taking a fika break during the day to simply enjoy life. While you can do this with tea or nothing at all, I consider glögg a warm reminder to enjoy winter, even when it sucks outside.

I'm using a glögg recipe from the book Fika: The Art of The Swedish Coffee Break that my friend of Swedish descent sent me. I make this recipe every year for a Christmas party and it's always sensational. It's crucial (because it's the main ingredient) to use a wine that you would enjoy on its own. My taste buds have been blessed with the enjoyment of many wines, but for this I use a full-bodied, fruity cabernet sauvignon called Apothic Cab. As you can see, at around $11, it's not what anyone would call "bougie" and it's not destroying my financial stability either.