Both -- we have a good recipe but it takes time and is a large batch.
Do it when we entertain. It is better but are lazy at time and use a
pre-mix from our local liqueur store. It is good but easy and a minute
in the microwave.
Happy to hear that glögg is can be found in other parts of the world! But pre-mix sounds a bit strange, and if it takes time you might need another recipe. It is not that hard. So if you, or anyone else, is interested; here is the glögg recipe I use. It it very easy to make, but you need to start the day before you plan to serve it.
Add the spices to a jar. 5 pieces of cinnamon, broken into smaller pieces, 20 whole cloves, 1 teaspoon of lightly crushed cardamom seeds, a piece of dried ginger (2 cm or so) and a piece of dried bitter orange peel. Pour 100 ml of unflavoured alcohol over the spices. If you want to be authentic, use brännvin, but vodka will do fine. I don't think anyone will be able to tell the difference. Let the spices and alcohol rest at least overnight, but they will be fine for up to 2 weeks if you want to prepare it in advance.
In a saucepan, add one bottle of red wine (750 ml) and the alcohol (without the spices). Turn on the heat and and add 300 ml sugar while stirring to make sure it dissolves. As soon as the sugar has dissolved, heat the glögg to the prefered temperature and serve. Preferably with a couple of almonds and raisins in each mug.
If you want you can use a funnel and pour the glögg back in the wine bottle. Now you have ready made glögg for those times when you just want to pour a mug and put in the microwave.