Recipe: Hot Mulled Mead

CLASSIC HOT MULLED MEAD

Serves 4 to 6.

Note: From Beth Dooley.

• 1 (750 ml) bottle mead

• 1 medium orange, cut in half horizontally

• 8 cloves

• 2 cinnamon sticks, plus more for garnish, if desired

Pour mead into a large saucepan. Cut an orange half into thin slices and add to the saucepan. Squeeze the remaining orange into the mead. Add the cloves and cinnamon.

Set over low heat and bring to a simmer. Turn the heat off, strain out the spices and serve with cinnamon sticks, if desired.

HOT SPICED CIDER MEAD

Serves 4 to 6.

Note: From Beth Dooley.

• 1 tart apple, cored, quartered and thinly sliced

• 2 cinnamon sticks, plus more for garnish, if desired

• 1 tbsp. whole cardamom pods

Directions

Pour mead into a large saucepan. Add apple, cinnamon sticks and cardamom.