Glühwein or heated mulled wine warms us on a winter night, it’s bloody good seasonal fun and a great party ice breaker. Until now, I’ve always used a red but when I caught up with Tom Bownie from Old Mout cider at the Good Food Wine Show in Sydney last month, he tipped me off on the idea to use cider instead. The original Old Mout mulled cider recipe uses the Scrumpy but after advice from Tom I’m liking the Old Mout Boysencider instead. (Oh it’s also great chilled at any time of year.)
1.25 litre Old Mout Boysencider or Scrumpy
2 tablespoon honey
1 tablespoon allspice
1 cinnamon stick
lemon or orange slices to serve
Pour apple cider into a large pot (a clear casserole dish for cooking in a microwave).
Add liquid honey and spices.
Heat the cider to a boil, stirring regularly. Leave the pot uncovered so that you and your family (or friends) can enjoy the warm, delicious aroma.
Once the cider boils, lower the heat and simmer for at least another 15 minutes to allow for thorough infusion of spices. Stir occasionally.
Ladle into hot mulled cider into mugs. Serve with a citrus slice and enjoy.