Mulled Wine - Blog Posts

Mutha-f*in’ Mead Season!!!!!

I had to scrape frost off my car today. You know what that means?!

Gaddang right! MUTHA-F*IN’ MEAD SEASON!

There’s nothing like a topped-off mug of mead to cheer the heart and magically induce goodwill in your guests. I can personally attest to the lack of familial holiday drama this cup of godly deliciousness provides!

Time to stock up on muh mulling spices because mulled is the *ONLY* way to have mead. Get yo’ cookbooks out to take notes, I’m about to lay some kitchen witchery on you!

*~*~Mulled Mead Tips~*~*

 “Crock pots are the modern cauldron,” as my mum likes to say. They are perfect for keeping any hot drinks at optimal serving temperature. I recommend a “low” setting. If you’re in a pinch for time, using a saucepan is fine. If you do have to do this stove-top style, be sure to keep an eye on it as you do not want it to boil.

Of course, homemade mead is great if you can swing it. Unfortunately, we can’t all keep fermenting jugs in our closets. Store bought mead is fine (I like to use Chaucer’s brand). HOWEVER, thou shalt not use carbonated mead, neither shalt thou use any mead containing food dyes. And the number of dyes in thine mead shall be zero.

In the cauldron of your choosing, you will pour your mead (assume one 24-26 oz bottle for four moderate servings), and the following spices:

- 2 or 3 cinnamon sticks

- 1 Tbsp coarse ground allspice

- ½ Tbsp nutmeg

- 2-4 tsp fresh ginger (feel free to modify to your liking)

You may use a mulling filter bag or go without. 

If you are doing this on a stove-top, allow your winter potion to simmer for at around 15 minutes before adding a little extra honey and serving. Adding honey to the crockpot will require an extra stir, as you don’t want it to settle at the bottom before dissolving.

You can try adding fruit like orange slices, plums or apples. Have fun with it! 

Bright blessings upon you in the coming holiday season!