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There are many heated beverages I enjoy throughout the cold winter months, but my favorites incorporate fruit to remind me that spring and summer are soon approaching. I enjoy the mulled varieties, in particular, because the herbs and spices provide more depth of flavor. Mulled wine and ciders have been made since the medieval times and were often served medicinally. Several versions, whether Wassail, Glog, or Taso, are still served internationally.
Here are a few of my favorites. Enjoy and stay warm!
Hot Ginger Lemonade
6 cups water
2 tablespoons honey
1 cup freshly-squeezed lemon juice
½ teaspoon ginger chopped crystallized ginger
In a medium-size saucepan, bring water to a boil. Remove from heat. Add honey, juice, and ginger and stir gently for several minutes. Pour into mugs and serve immediately.
Serves 4
Mulled Orange Juice
4 cups orange juice
2 cinnamon sticks
4 whole cloves
¼ cup Triple Sec liquor (optional)
Add all ingredients to a medium-size saucepan, and simmer on low heat for 15 minutes. Remove cinnamon sticks and cloves before serving.
Serves 4
Mulled Apple Cider
1 large navel orange
1 lemon
Three 3-inch cinnamon sticks
1 tablespoon allspice berries
1 tablespoon whole cloves
2 tablespoons chopped crystallized ginger
1 quart pure apple cider
¼ cup (packed) light brown sugar
Orange slices, for garnish
Using a vegetable peeler, remove the zest from the orange and lemon, then squeeze the juice and reserve. Wrap the lemon zest, orange zest, cinnamon, allspice, cloves, and ginger in a piece of rinsed cheesecloth and tie into a packet.
Combine the apple cider, orange juice, lemon juice, brown sugar, and spice packet in a medium nonreactive saucepan. Bring to a simmer over medium heat. Reduce the heat to low and simmer for 5 minutes.
Ladle into cups and garnish with the orange slices. Serve hot.
Serves 4
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