Sunset

There’s no better way to kick off a holiday party (or a cold afternoon at our offices) than with a pot of mead mulling on the stove.  The spicy fragrance wafting through the air can get anyone in a festive spirit.  Consider adding this body- and soul-warming elixir to your holiday menu.

Hot Mulled Mead

2 cinnamon sticks5 whole allspice5 black peppercorns5 cardamom seeds7 whole cloves3 one-inch pieces of candied or fresh ginger1 orange sliced2 liters meadHoney to tasteAmaretto (optional, but recommended)6 inch square of cheeseclothKitchen twinehttp://picasaweb.google.com/s/c/bin/slideshow.swfMake a spice bag by wrapping the spices in a piece of cheesecloth and securing with twine.  Combine the mead, spice bag, and sliced orange in a pot and bring to a boil; reduce heat to a simmer.  Let the mead and spices mull for at least 30 minutes.  Discard the orange and spice bag, then add honey to taste.  Serve hot in a glass with a shot of amaretto, and garnish with an orange twist or a cinnamon stick.

*If it does not taste good, you have clearly not added enough amaretto (wink, wink).

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