Autumnal mulled Rich, Holmes Chapel Beer Emporium

WELCOME again to my little corner of the Villages Mag, a little place to switch off from the (sur)reality of the world today.

Great winter drinks from Rich at the Beer Emporium, Holmes Chapel

The nights are drawing in, the temps are starting to drop, so why not think about mulling some drinks for a little nightcap. It’s a good way to use up a few leftover fruits and spices, not to mention add a little palatability to that leftover Christmas bottle of unknown wine that your great uncle Clarence got you a few years back from a trip abroad.

With that in mind, why not try this autumnal take on a traditional winter mulled wine. It’s not as rich and berry-flavoured as a winter one, still giving the last of those light

er summer vibes we’re just leaving behind. You’ll need a bottle of cheap fruity white wine, a lime, 2 teaspoons of vanilla extract, 100ml of honey, 10 whole cloves, 3 bay leaves, ground cloves, and ground white pepper. If you’re feeling flush, some white port will add a bit of oomph to this warming drink. This is all done on the hob with a pan, or a campi

ng stove, and you’ll need a sieve too.

Start with peeling your lime and cutting it into small pieces, before juicing half of it. Keep the rest for your gin and tonic! To the pan, add the wine, lime juice and cut peel, and all the spices. You’ll be warming this up for about 15-20 mins, but be careful not to bring it to any sort of boil by taking it off the heat if it shows any signs of getting near to a simmer. Remember, we’re mulling, not cooking it here!

As you approach the quarter hour mark, add half the honey and the white port if you’re using it. Stir it all in and have a taste. If it needs a bit more sweetness, add the rest of the honey. Sieve, and serve in a mug or heatproof glass.

Until next time, we’ll see you at the bar.

Rich, The Beer Emporium Bottle Bank

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