Cinnamon and cardamom and cloves ...
Two ways to do it:
1) put 1-2 shortish sticks of cinnamon (true or cassia), half a dozen cardamom pods (the small green ones), 4-6 cloves, a couple smallish (perhaps 2 cm wide and 1-2 mm thick) bits of dried ginger, and half a vanilla pod into a tiny glass jar, cover with brandy, and let sit for 3-4 days.
Pour 1-2 liters of red wine into a kettle, add your spiced brandy (spices and all), and heat it up (don't boil it though). Add sugar to taste. Serve with almonds and raisins.
2) pour wine into a kettle, add spices, add sugar to taste, heat things up (don't boil it!), serve with almonds and raisins.
And the alcohol-free variant:
3) pour black-currant juice into a kettle, add water, add spices, add sugar to taste, heat it up (to a simmer if you so wish), serve with almonds and raisins.
And that, kids, is "glögg", "glögi", and "Glühwein", in a couple foreign (to you) languages.