In this era of Wikileaks and disclosure I thought I ought to tell you the greatest secret of serving drinks during the dead of winter. Obviously you have to promise to only tell those people who you can really trust...
So, my thousands of readers, here it is -
Mulled Cider is much, much nicer than Mulled Wine. Its true! The Germans can keep their wine with glue, the French can keep their Alpine "Hot wine" we Brits should be drinking a warm goblet of the West Country's finest. So your task for today is to buy a couple of 2 ltr plastic bottles of cider (I use Strongbow) and hide them under the stairs. These can be brought out when required (unexpected guests, carol singers, etc) and turned into a mull in a very short period of time.
The advantages of Cider over wine are -
Its cheaper
It has less alcohol (so less bitterness)
You don't need to add any fruit.
Mulled Cider
2ltr Dry cider
Spices (Cinnamon, cloves, sliced root ginger, or even star anise)
250mls water
Sugar to taste (try a dark muscavado or demmarera for some richness)
Add all the ingredients to a large pan and bring up to the boil without allowing it to bubble. Keep the liquid just below the boil for 20 minutes to allow the spices to work their magic. Serve in goblets, punch glasses or even mugs.
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