Mulled Ale, Deep and dark
Have you ever tasted the Mulled Ale? Mulls were traditionally mixed at the fireside and heated by plunging a red-hot poker into the pan.
Ingredients
- 1.2 litres/2 pints brown ale
- 150 ml/¼ pint rum or brandy
- 3 tablespoons brown sugar
- 6 cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground ginger
- Pinch of ground cinnamon
- Thinly peeled rind and juice of 1 lemon
- Thinly peeled rind and juice of 1 lemon
- 600 ml/1 pint water
- Orange slices, to decorate (optional)
Details
Serves: 12
Method
Step 1
Put all the ingredients into a large saucepan. Bring slowly to the boil, stirring all the time to dissolve the sugar.
Turn off the heat and leave to stand for a few minutes.
Step 2
To serve, strain into a warmed jug and float an orange slice on top, if you like.
Cooking time
10 minutes, plus standing
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