Mulled chai cider
- February 2020
- Serves 6
- Hands-on time 15 min
Cuddle up on a cosy winter’s evening with a glass of our hot mulled chai cider. Want to make it non-alcoholic? Swap the cider for apple juice, instead.
- 0.1g (trace saturated)
- 22.3g (22.3g sugars)
- 2 litres medium-dry cider (see food team’s tip)
- 125ml apple liqueur (optional)
- 8-10 chai teabags
- 2-4 tbsp soft brown sugar
- Thinly pared zest 1 orange
- Thinly pared zest 1 lemon
- 1 apple, quartered, cored and thinly sliced
- Put the cider, apple liqueur (if using), teabags, 2 tbsp of the brown sugar and half the pared orange and lemon zest in a saucepan. Bring slowly to the boil, stirring, then simmer very gently for 2 minutes.
- Remove the pan from the heat and leave to cool for 15 minutes (see Make Ahead). Taste and add more sugar if you like a sweeter taste, then serve in heatproof glasses (or mugs) garnished with apple slices and the remaining zests.
For a hot drink that’s not boozy, this is equally good made with apple juice.
Mull the cider and cool a day ahead, then gently reheat to serve.
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