Instead of the usual gløgg based on red wine, I will serving a gløgg based on white wine, which I find to be more refreshing, even when is cool down.
I have been using a selection of spices such as cinnamon, ginger, cardamon etc. Put the spices into tea bags, which is added into the non-alcoholic part of the gløgg. The non-alcoholic part is one part of elderflower cordial and one part of apple juice. The spices should be in the liquid night over. I will post the exact recipe in the coming week.
Meanwhile I will share the recipe on soft nougat (Nougat konfekt):
- 100 g soft nougat
- 50 g dark chocolate
- 50 g hazelnuts
- 40 g orange peel
Grind the orange peel and the hazelnuts together in a mini blender. The hazelnuts should be fine chopped.
Add the orange peel and hazelnuts together with the melted nougat. Mix it well together.
Afterwards pour this mass into a silicone form. Place the silicone form in the refrigerator and let is cool. When the nougat is firm again, the soft nougat can be removed from the form. Store the nougat candy cold, until you will eat it.