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.
Here’s a quick recipe for a dessert perfect for cooling down in the Summer sun. The flavours also give a taste of the exotic, so even if you’re stuck at home, you can feel like you’re on holiday
- 4 peaches ( I used doughnut peaches as they are in season)
- zest of 1/2 lemon
- juice of 1/2 lemon
- 1 shot of lemon vodka (optional)
- 2tbs sesame seeds, toasted
- 1/2 tub of vegan crème fraîche/ yogurt ( I used Oatly fraîche)
- 2tbs icing sugar, sifted
- 2 apricots, chopped finely
- 1tbs ground cardamom
- Zest of 1/2 lemon
- Squeeze of lemon juice
Start by making the fraîche. Add all of the ingredients in a bowl and mix throughly. You can either then place it in the fridge to firm or do as I did and use the freezer. It will start to create a slightly frozen texture, like a semi-freddo.
Whilst it’s in the fridge/freezer you can prep the peaches. Cut them in half and de-stone. This is usually a messy job, so I tried to keep it intact by poking the stone through the other side. once this is done, heat up a pan on a medium heat. Place the peach halves in the pan, flesh down. cook until they begin to colour. Flip and cook for a few minutes. Squeeze the lemon juice over them and sprinkle them with the lemon zest. Take them out of the pan and place them into the serving bowls. This in an optional step, but I like pouring a shot of lemon vodka on them too! Take the fraîche out and dollop it on top. Finish with a sprinkle of toasted sesame seeds. I’d recommend you pair it with a Tokaji wine.
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!
This morning I woke up feeling like absolute death – blocked nose, scratchy throat and phlegm’d up to my eyeballs (sorry!). Deciding to take the matters into my own hands and show it who’s boss, I made up a fiery concoction that will help de-congest, clear your sinuses and help you feel a little less rubbish on those long February days when work, kids and your immune system have got the better of you.
To make, you’ll need:
- 500ml water
- Thumb size piece of ginger, grated,
- A pinch of chilli flakes,
- A crack of black pepper,
- 2 Tbs agave nectar,
- 1 tsp cayenne pepper,
- Zest & juice of 1 lemon,
- Handful of coriander leaves,
- 2 shots of vodka ( I used ABSOLUT CITRON – because, you know, Scandi!)
The recipe could not be simpler. It’s exactly the kick you need when all you want to do is hide under the duvet and hypnotise yourself with films all day (just me?).
Start by putting the water on the hob, on a medium heat until it starts to simmer. Then, add the agave and stir. When it’s dissolved, add the grated ginger, black pepper, cayenne and chilli flakes. Next add the lemon juice & zest and give it a stir (the heat from the chilli should already begin to tingle your nose). Simmer for 8 minutes. Then, add in the coriander leaves and simmer for a further 2 minutes. Take off the heat and strain into your mug/glass of choice. Leave to cool a few minutes, then add in the vodka. With a final stir of a spoon, it should be done.
Easy and you should be feeling less bunged up in no time!
I’d recommend you sip it though, as it will blow your head off!
Enjoy & Get well soon x