Mulled mead – Hot, sweet, and spicy
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).