With only a week to go, it's time to get into the Christmas spirit! Here's a recipe for Glögg from our second-favourite Scandinavian cafe in London, the Nordic Bakery.
200ml Nordic Bakery blackcurrant cordial
500ml water
30g caster sugar
2 pieces of bitter orange peel
3 cinnamon sticks
2 pieces (approx. 1.5cm long) dried ginger
10 pods of cardamom
10 pods of clove
handful of raisins
raisins and almonds to serve
Put the cordial and water into a pan and bring to boil. Add all spices and raisins and let simmer for 1 minute. Take off heat and set aside for minimum 2 hours, preferably overnight. Pour through a sieve to remove all spices and raisins before serving. Heat the liquid up close to boiling. Add a couple of raisins and almonds into each glass and pour the glögg on top and serve immediately. For an alcoholic version pour 3cl vodka into each glass before adding the glögg.
Cheers!
200ml Nordic Bakery blackcurrant cordial
500ml water
30g caster sugar
2 pieces of bitter orange peel
3 cinnamon sticks
2 pieces (approx. 1.5cm long) dried ginger
10 pods of cardamom
10 pods of clove
handful of raisins
raisins and almonds to serve
Put the cordial and water into a pan and bring to boil. Add all spices and raisins and let simmer for 1 minute. Take off heat and set aside for minimum 2 hours, preferably overnight. Pour through a sieve to remove all spices and raisins before serving. Heat the liquid up close to boiling. Add a couple of raisins and almonds into each glass and pour the glögg on top and serve immediately. For an alcoholic version pour 3cl vodka into each glass before adding the glögg.
Cheers!
Comments