Ingredients for the preparation of non-alcoholic grog
- Water 4 cups
- Black leaf tea (without flavoring) 3 table. spoons
- Honey 2 table. spoons
- Allspice Peas 4 Peas
- Cloves 4 buds
- Cinnamon 2 tea spoons
- Lemon 1 pc.
- Main IngredientsTea
- Serving 4 servings
Inventory:Knife, Cutting board, Stove, Teapot, Tablespoon, Measuring cup, Saucepan, Gauze or strainer, Cups
Cooking non-alcoholic grog:
Step 1: Prepare the ingredients.Grog can be prepared on strong brewed black tea or just boiling water. Here we look at the grog recipe for tea, because it is more fragrant and, in my opinion, tastier. Boil the indicated amount of water in a kettle or pot. While the water is boiling, pour the leaves of black tea into the hot teapot, and then fill them with half boiling water. We insist tea for about 7 minutes, during which time you need to thoroughly rinse the lemon and cut it in half, together with the zest.
Step 2: Cooking Non-Alcoholic Grog.In a pot in which boiling water remained, pour strong tea filtered through a strainer, add the indicated spices and turn on the stove. Boil the grog over low heat for about 3-4 minutes, so that the tea absorbs the aroma of spices. Then add half the lemon to the pan, you can squeeze the juice a little. We stop the grog and turn off the fire. Put a lid on the pan and let it brew about half an hour. Then heat the grog to make it hotter, add a couple of tablespoons of honey and stir to dissolve it. Before serving, the grog must be filtered to get rid of the remnants of spices and lemon.
Step 3: Serve a non-alcoholic grog.Pour the finished drink into cups and serve immediately. You need to drink it hot, very small sips, you can through a straw. Sweets to grog should not be served, as this is a medicinal drink. Enjoy your meal!
- - Instead of black tea, you can use red tea-karkade. However, remember that taking carcade increases the acidity of the gastric juice, so it should not be used by people suffering from peptic ulcer and gastritis.
- - Honey can be replaced with sugar, and lemon with orange.
- - Star anise, which gives the drink flavor notes of star anise, is also great as a spice for grog. You can add a little ginger - the root, grated on a fine grater or ready ground.
- - Brew tea is best in earthenware - it has excellent heat capacity. Glass or porcelain are also suitable, but the tea leaves "do not breathe" in them. Serving grog is also better in clay cups - so it will retain heat longer.
- - Remember, honey should be added last, in an already hot drink, you cannot boil it, otherwise all useful properties are lost.