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Wednesday, October 17, 2012

Hot Spiced Mead

We are officially in fall, and it's time to start talking about warm drinks to sip by a fireplace on those chilly nights. What is better than a true Viking classic: Spiced Mead.

1 Bottle of Mead (Honeywine)
1 Cup Kentucky Bourbon (Wild Turkey)
3 Cinnamon sticks
1 TBSP Ground Nutmeg
1 TBSP Brown Sugar
1 TBSP Ground Ginger
8 whole cloves

1: Place the cinnamon sticks, nutmeg, sugar, cloves, and ginger into a pouch made of cheesecloth or some other porous cloth that will allow the spices to meld with the liquid. Tie the pouch closed with a piece of string and place into a large pot or slow cooker.

2: Pour both the mead and bourbon into the pot, covering the pouch of spices. Heat ingredients until the liquid is steaming and the spices have steeped into the wine. Remove from heat and remove the pouch of spices. Serve immediately by ladling the mulled mead into mugs or drinking horns. Garnish each mug with a stick of cinnamon or a peppermint stick for stirring and extra flavor. 

Serve this with your favorite snacks, or as a late-night sip before bed. I like to pair this with some homemade gingerbread cookies or fresh apple pie. You can do this with other wines as well. For a red wine: replace the mead with a sweet red wine (such as a Port), and replace the bourbon with brandy. For a white wine: replace the mead with a sweet white wine (such as Sauvignon Blanc or Muscat), and replace the bourbon with calvados (Apple Brandy).

~Bon App├ętit~

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