This week in Sweden it was kladdkakans dag, which is a day for the unctuously good gooey chocolate cake, called a kladdkaka (sticky cake), like a Swedish brownie. I wanted to do a vegan version, but instead of just re-creating the cake, I’ve used it as inspiration for a cocktail.
To make you’ll need:
- Handful of lightly burned oats, soaking in 100ml water
- 100ml of leftover coffee, I like to use what’s leftover in my French-Press, (so for this I used Coaltown Coffee’s Black Gold No.3)
- 400ml oat milk, I used Oatly
- 1tbs cocoa, sifted
- 50g good quality chocolate (at least 70%), melted, I used Svenska Kakaobolaget
- 3 shots of Vodka, I used Stoli
- 1tbs vanilla sugar
- Vegan whipped cream
- Pinch of cocoa
Start by placing your oats in a pan and toasting them on low. Rather than letting them go golden brown, you need to take it just a bit further so they start to burn, not too much however. You need the nutty-bitterness that will be imbued in the liquid. Take off the heat, place into a bowl and pour in the water. Let the oats soak until they make the water a golden hue. like the picture below:
After this, leave it to cool. When ready, strain the liquid through a sieve and place the golden liquid in a separate bowl. Now, take your melted chocolate and whisk that into the liquid, before adding in the cocoa, whisking thoroughly. Then add in the vanilla sugar.
In your cocktail shaker, place the chocolatey mixture, along with the cold coffee, oat milk and your 3 shots of vodka over the ice. Shake vigorously and serve in a tall glass. Top with some vegan whipped cream and a sifting of cacao.
After visiting Möllan market on Monday, I came home with more than a surplus of limes for only 10kr (like 94p!) thus, limes were on the menu. I’ve made homemade lemonade in my time, why not limeade? Well, with this simple recipe, you can make a tasty, zingy drink that will refresh & tingle your tastebuds. To make, you’ll need:
- 7-8 limes, juiced
- Handful of frozen raspberries, thawed
- 200-300g raw sugar
- 1 litre of water
Start by cutting the limes in half and juice them into a mixing bowl or a jug. Once this is done, add in the raspberries that have being thawing for roughly 10-15 minutes, they should be a lot softer now and exude their crimson juice. Mash them with a fork or muddler into the lime juice until it all turns bright red. Add the sugar and stir until dissolved (the acid in the juice should do this fairly quickly). Once it’s all dissolved into the juice, add the water, stir again. Strain the mixture into a second mixing bowl/ jug, leaving the pulp and seeds behind. Finally, pour into a bottle and place into the fridge to chill for a couple of hours. When ready it will be a zingy, tangy, yet sweet and fruity for you to enjoy! Good on its own, but try it with a bit of white rum for an amazing long drink!
Currently I have a little obsession with anything beetroot flavoured. After absolutely hating it as a child I can’t seem to get enough of the stuff now, it’s funny how our tastebuds change. Here is an interesting Nordic inspired cocktail that will give you some pep in your step, or rather beet on your feet.
You’ll need (per person):
- 2 Shots of Vodka (I used REYKA Vodka, a smallbatch vodka from Iceland)
- 1 Shot of Dry Vermouth
- 10ml Beetroot juice (I used James White organic beetroot juice)
- Dash of sugar syrup
- 1tsp caraway seeds
Combine all into a jug/pitcher and leave the caraway infuse the puce mixture for atleast five minutes to gain its aromats. When ready, strain into a martini glass and garnish with a slice of pickled beetroot on a cocktail stick. The earthiness will be quite beguiling, but it’s a definite to match with my vegan smørrebrød.
Here’s a great recipe for fettisdagen (the Swedish Mardi Gras). It has all the flavours of semla buns, but none of the time-consuming process of proving and kneading. However, if you’re game for all that, then by all means this cocktail would be amazing paired with the decadent buns! You can omit the custard if you want, but it gives another dimension to the cocktail and hey, it is for Fat Tuesday, after all!
To make, you’ll need:
- 1 Whole carton of Oatly milk/ unsweetened unroasted almond milk
- 2 Scoops of Swedish Glace (Tofu Line) vanilla Ice cream
- 3 Shots of Amaretto
- 2 Shots of vanilla vodka (I used ABSOLUT, naturally)
- 1⁄2 tsp Ground cardamom
- 2tbs Oatly custard
To make, put all the ingredients in a blender and whizz up until they make a sweet, aromatic cardamom laced cocktail. Get your glasses, in my case a vintage milk bottle, and fill with the mix. Top with some soy whipped cream, but be wary that it doesn’t sink, as it doesn’t behave exactly the way dairy cream does, it’s also a bit heavier.
Garnish with cake crumbs, vegan in my case, left over from a delicious Naturally Kind Food slice and you’re done!
After discovering the amazingness that is the FRUGO ‘Ultra Black’ , Polish juice drink, in the world foods isle at my local Tesco I was inspired to make this tasty lil’ drink . With the tasty flavours of grape, dragonfruit and chokeberry, it perfectly compliments the flavours of Nordic salty liquorice. Which had me thinking, I could concoct a cocktail using the Finnish Salmiakki Koskenkorva that I brought back from holiday.
- 2 Shots of Salmiakki Koskenkorva (if you cant find it, black Sambucca can be used)
- 1 Shot of Dry Vermouth
- 10ml FRUGO ‘Ultra Black’
- Dash of blueberry syrup (I got mine from IKEA)
Combine all into a cocktail shaker and shake until all have thoroughly mixed. Strain into a martini glass and garnish with a handful of frozen blueberries.
Perfect for those classy eternal Goths out there (like myself 😉 ) or those who love liquorice!
FRUGO ‘Ultra Black’
Here’s an amazing decadent milkshake recipe using one of my fridge essentials, Oatly Chocolate milk. With the flavours of espresso, chocolate and Oreo cookie- this is one grown up shake for the inner kid in all of us!
To make you’ll need:
- 200ml Oatly chocolate oat drink
- 2 scoops of espresso/coffee ice cream – I used my homemade espresso gelato, recipe here
- 1 shot Tia Maria
- 3/4 packet of Oreo cookies.
For the decoration:
- Some vegan whipped cream- I used Whiptop Whipped Cream
- 2 Oreo cookies
The recipe couldn’t be simple enough!
Start by pouring the chocolate milk into a blender, along with the scoops of espresso ice cream. Then, add the Oreo cookies, crushing them in your hands as you place them in. Pour the shot of Tia Maria in and blend until smooth and creamy.
Get two sundae or soda glasses and fill them with the shake mix. To finish, top with the whipped cream, a couple of straws and a couple of Oreo cookies.
n celebration of Beyoncé’s sixth studio album ‘Lemonade’ and her extravaganza last night on HBO, I Made a little cocktail,with the flavours of WATERMELUN & cayenne, this is one Creole punch that truly Slays!
To make, you’ll need:
- 3 lemons, juiced
- 300g watermelon, cut into chunks
- 200ml water
- 2 shots simple syrup
- 1tsp cayenne pepper
- 2 shots lemon vodka ( I used ABSOLUT CITRON)
- A few sprigs of mint
- 1/2 a lemon, sliced thinly
First, in a big jar make a Traditional lemonade by combining the lemon juice, water and simple syrup together. Stir thoroughly, and taste. Add more simple syrup if necessary. Next, add (in a separate jug) the cayenne pepper, watermelon chunks and a dash of the lemonade and blitz. Add this in to the lemonade, along with the shots of vodka and a few sprigs of mint. I also sliced up some lemon and added in to the jug, this is optional.
Stir and serve!
Put the album on and Enjoy the Lemonade with Queen Bey!