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Mulled Mead

Over a year ago, I made mead. It came out a little rougher than I had hoped, but much better than I had feared. I decided at that point to leave it to age to see whether it would improve, and planned also to try mulling it in the winter. For some reason, I never got around to mulling it last winter before finding out that I was expecting a Littler Bit, and therefore no longer drinking boozy things. It was therefore only now, with a Littler Bit happily swaddled in her Moses basket, that my sister, hubby and I decided to try mulling the remaining mead from a year ago. And how glad I am that we did! Don't worry if you haven't tried brewing your own, store-bought mead will work too, so don't let that stop you.


6 c mead

1 tbsp maple sugar

1 tbsp honey

1 tbsp dried orange peel

1 cinnamon stick

6 cloves

1) Place all ingredients in a saucepan over medium heat. Bring to a simmer, and cook for about a half hour or longer to allow spiced to infuse. Drink hot.

We very much enjoyed this. So much so in fact, that we are brewing a new batch of mead in order to have some for mulling purposes at Christmas. We did discover that leaving the mulled mead overnight, it was even better on day 2. I may even mull it a day or so early next time.

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