Hot spiced drinks have a history stretching back nearly 1,000 years with wassailing. This noisy English practice takes place in an orchard – people sing, shout and bang pots and pans to scare away bad spirits and bless the fruitful harvest.
Mulled ‘Wine’
500 ml/17 oz. non-alcoholic red wine
15 ml/1/2 oz. red wine vinegar
1 orange, sliced
5–10 cloves
1 cinnamon stick
10 g/1⁄3 oz. ginger root, sliced
50 ml/11/2 oz. Vanilla Syrup
cinnamon sticks, to garnish
Serves 2
In a saucepan, combine all the ingredients and bring to a gentle simmer. Ladle into heatproof glasses and garnish each serving with a cinnamon stick.
Mulled ‘cider’
500 ml/17 oz. cloudy apple juice
15 ml/1/2 oz. apple cider vinegar
1 apple, cored and sliced
3 tablespoons brown sugar
2 teaspoons sweet ground cinnamon
20 ml/3/4 oz. Vanilla Syrup
dried apple slices, to garnish
SERVES 2
In a saucepan, combine the ingredients and bring to a gentle simmer. Ladle into heatproof glasses and garnish each serving with a dried apple slice.
These recipes are from The Mocktail Hour by David T. Smith & Keli Rivers. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.