Mulled Mead Recipes

HOT MULLED WINE

Steps:

• Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring mixture to a boil and cook until flavors combine, about 10 minutes. Strain and return water mixture to the saucepan; discard lemon, cloves, and cinnamon stick.
• Stir claret wine into water mixture; heat until hot but not boiling, 5 to 10 minutes. Serve flecked with nutmeg.

MULLED WINE

Steps:

• Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

TOASTED MULLED CIDER MARGARITA

Steps:

• Chill 4 large rocks glasses.
• Bring the cider, peppercorns, star anise and cinnamon stick to a simmer in a saucepan. Cook for 5 minutes, then allow to steep for 30 minutes. Strain and allow to cool.
• Combine the sugar, allspice and ground cinnamon on a small plate. Use the lime wedge to moisten the rim of the glasses, then dip in the spiced sugar mixture.
• Working in 2 batches, in a shaker, combine half of the mezcal, lime juice, orange liqueur and egg white and 1 1/2 ounces of the chilled cider. Shake vigorously. Add ice and shake again. Strain into the rimmed glasses. Garnish each with a lime wheel and a dusting of ground cinnamon. Repeat with the second batch.

SPICED ORANGE MULLED MEAD (ADULT)

Steps:

• Put all ingredients in a medium sacepan with a tight-fitting lid. Heat and bring to a simmer; reduce and don't allow to boil. Let warm with the lid on for 10-20 minutes to allow the flavours to combine. Serve warm. .

KEN'S QUICK MEAD

Steps:

• Procedure: Combine honey, water, quartered orange, grated ginger in brew pot and bring to boil. Skim froth from surface. Remove orange and ginger with a sanitized strainer after 30 minutes. Cool and pour into fermenter. Pitch yeast when must is 70-75 degrees F. Rack the mead when fermentation slows (after about 1 week) to secondary. Additional rackings may be necessary. Note Honey has an SG of about 1.2 so 1 US gallon weighs 12 pounds or 3 pound per quart. Comments: The mead is drinkable when cleared, but improves with aging. Total time till drinkable is about 2.5 months, hence the name Quick Mead) This is an champagne strength mead that is just fine for a medieval feast or for whooping it up on St. Paddy's Day or Lammas. You can also ferment this one with a wine yeast or Mead yeast if you choose. I have found that it is fairly dry and gingery. Quite tasty in fact.

MULLED MEAD

Steps:

• Pour the mead (or cider) into a saucepan and add the brandy, apple juice, lemon peel, cloves, cinnamon stick and ginger. Gently warm through until simmering then remove the spices and lemon zest with tongs or strain through a sieve before serving.