Mulled Cider
Mulled wine is a seasonal staple at this time of year; cider makes a lighter alternative with a bit more roll-in-the-hay charm.
| Ingredients (6 servings) | ||
|---|---|---|
| 2 | tablespoon(s) | runny honey |
| 100 | ml | brandy or rum (Calvados would be ideal) |
| 2 | small cinnamon sticks | |
| 5 | green cardamom pods, gently crushed | |
| 1 | star anise | |
| 10 | black peppercorns | |
| 1.5 | l | good dry cider (preferably cloudy, scrumpy-style cider) |
- Put all the ingredients except the cider in a small pan and heat gently until the honey has dissolved.
- Transfer to a large pan, add the cider, bring to blood temperature then test it for sweetness – you may want to add a little more honey.
- Place a lid on the pan and set it aside for at least four hours.
- Strain out the spices then re-heat very gently, making sure you don’t let it boil, and serve with lemon slices in heated glasses.