Christmas grog
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A detailed recipe for this English dish with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 l of apple cider
- 60 ml dark rum
- 270 ml apple or ginger tea bag
- 45 gr. brown sugar
- 2 clementines
- 4 buds of cloves
- 1 cinnamon stick, plus 6 sticks for garnish
- 2 fresh bay leaves
- 2 cardamom fruits
- Cranberries for decoration
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Recipes with similar ingredients: apple cider, black tea, brown sugar, carnation, cinnamon, bay leaf, cardamom, cranberry, tangerines, rum
Cooking the dish according to the recipe:
- Pour the cider, rum, and herbal tea into a wide saucepan. Add the sugar and place the saucepan over low heat.
- Cut the clementines in half and stick a clove into each half. Place the clementines in a saucepan. Break the cinnamon sticks in half. Add the cinnamon, bay leaf, and cardamom pods to the saucepan as well. Heat the mixture until almost boiling. Turn off the heat as soon as the liquid begins to simmer.
To serve, pour the spiced cider into heatproof glasses with handles. Garnish with a cinnamon stick and cranberries.
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