GG BEVERAGE RECIPES

Steps:

• Wash the oranges and slice them.
• In a large pot, add water, orange slices, spices, and brown sugar.
• Bring to a boil and let simmer for 10 minutes with a lid on. Remove from heat and let the mixture process for about 2 hours.
• Discard all spices and orange slices and add the bottle of red wine. Optional: You can save the cinnamon sticks and orange slices as decoration when serving the gløgg in the glasses.
• Heat up the gløgg to 170 degrees Fahrenheit (80 degrees Celcius), so the alcohol doesn't evaporate.
• Add 1 tablespoon of chopped blanched almonds and 1/2 tablespoon raisins to each glass and pour in the gløgg. Serve immediately.

Steps:

• Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
• Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
• The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.