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Mulled Cider Spice

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Mulled Cider Spice

An original recipe of traditional flavours, ready to go in your drink of choice, or add your ingredients to this spice base for the best mulled drink ever!

 

Combining all the classics and a little more besides. Nutmeg, Cinnamon, Allspce, Cloves, Star Anise, Coriander, Cardamom and Calendula.

Add 2 Tablespoons to 1 Litre of cider or apple juice, heat in a pan to a low simmer for 5-10 minutes (don't boil). Strain into glasses, add honey to taste, a slice of apple and a stick of cinnamon.

Feel free to add any fruit or spice you feel your mulled wine requires to make it just right for you... Best of all you may find you need to practise making your mulled wine until you get it just right!

 

Mulled Cider
Medium to Dry ciders tend to work best, as do still types.  Try adding slices of apple to your brew and maybe some dried orange or fresh cranberries (prick them with a toothpick first).

Non-alcoholic
Of course, you can make a mulled juice for those who are driving/not drinking, or for those not the right age to be indulging!  Good bases include apple, grape, pomegranate, blueberry and cranberry, or try your own blend of juices.

More Kick
To intensify your Christmas Spirit a splash of your favourite tipple should do the trick. Rum works a treat with cider!

Tips
Do not allow your brew to boil, just a gentle simmer

If you are adding sugar go for something that dissolves easily, caster sugar is fine.  Honey tends to work better with cider than wine, but as with all aspects, your personal taste determines choices.

Avoid over-steeping, taste as you go, when it's right, strain off your spices.  Leaving spices in your wine, cider or juice gives the stronger flavours of clove, aniseed and ginger more time to infuse; this may not be what you want.

Try a tea strainer, coffee filter, cheese cloth or muslin when pouring from the pan to avoid fine or grainy bits in your drink.  Adding fresh cinnamon sticks, fruit slices and so on after you've strained-off.

Keep some aside, that is, if you are making a quantity of wine or cider it can be useful to have some in reserve to dilute down a strong brew.  This can also be achieved by adding warmed fruit juice.