Photo: Courtesy of Newman Street Tavern.
Spiced Mulled Cider
Ah, the great Christmas tradition of mulling. This year, join the fun. Thanks to Nigel Sutcliffe of the Newman Street Tavern
you can concoct a mulled cider that will truly impress your friends.
2 litre still dry cider
1 star anise
2 cinnamon sticks
1 thumb-end of fresh ginger, peeled and sliced
1 tsp of whole mace
Canale of lemon zest and juice of one lemon
One dessert spoon of English honey
Fortify with 70cl Somerset cider brandy (optional)
Warm the cider in a pot, add the spices, bring up to a simmer and allow the ingredients to mull for 20 minutes. The longer you leave it, each ingredient will increase its flavour, so if you want more heat leave in the ginger. The lemon adds a nice acidity, but it won’t improve the flavour after the first 20 minutes, so you can discard.
If you can help it, don’t use ground spices, as they exaggerate the dryness. If you must, strain the mixture before you serve.
“I like to add a little Somerset cider brandy for a bit of Christmas merriment. Not essential but jolly festive,” Nigel shared us. Who are we to argue?