You will need...
- 200ml blackcurrant juice (full-sugar Ribena works best)
- 75ml lemon juice
- 20 cloves
- 10 cardamom pods, lightly crushed
- 2 x 5-6cm cinnamon sticks
- 200g caster sugar
- 300ml water
- 3 tsp of H.R. Higgins Masala Chai Tea
Method...
1. Place all ingredients into a saucepan, cover, and bring to a boil, stirring to help dissolve the sugar.
2. Once boiling, reduce the heat and simmer for 30 minutes, allowing the flavours to meld together.
3. Strain the mixture through a nylon sieve or muslin cloth to remove the tea leaves and spices.
4. Discard the spices and tea leaves, then pour the liquid into sterilised 250ml bottles.
5. Seal and label with love.
Storage: Store in a cool, dark place. The extract will keep for several months.
To Serve: Mix 1 part Glogg extract with 3 parts red wine (or a non-alcoholic wine alternative) and gently heat. I personally like to add a few slices of orange at this point. Serve warm, garnished with yellow raisins, and almonds if desired.
