This mulled cider is simple and delicious. The herbal tea gives a smoothness to the cider often missing in the more ‘muscular’ versions of this drink, and although an apple and ginger tea is recommended you can add them in by using separate tea bags, a combination bag, or replace it with just a ginger herbal tea; and if making this at a pinch you can replace the herbal tea with 1/2 tsp of ground ginger. The soft dark brown sugar adds a treacle note which is very pleasant and blends nicely with the dark rum.
Simple Mulled Cider
makes about 4 or 5 glasses
- 1 litres cider
- 100ml dark rum
- 250ml apple and ginger tea, (from herbal teabag)
- 50g soft dark brown sugar (muscovado)
- 1 Clementine (or 1 small orange)
- 8 cloves
- 2 cardamom pods (bruised / gently crushed)
- 2 sticks cinnamon
- 2 bay leaves
Make up the herbal tea. Pour in one third of the cider and the herbal tea into a saucepan. Add the sugar and place the saucepan over a low heat to dissolve. Slice the Clementine into half, then quarters, and stick a clove into each segment, then add them to the pan with the cinnamon sticks, bay leaves and bruised cardamom pods. Heat the saucepan until the mixture is almost a syrup. Turn the heat down and add the rest of the cider and all of the rum. Gently heat through for five minutes. To serve, ladle the mulled cider (with a segment of Clementine) into heatproof glasses with handles.