Wrap up and get cosy
with the warming
Winter Spice blend
TEA MULLED CIDER
Why should coffee have all the boozy fun? Here’s a perfect infusion for
chilly winter nights, courtesy of Jo Davies, founder of The Gilded Teapot
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“These dark wintry evenings are calling out for something festive bubbling on the
stove, so we are very pleased to welcome our Winter Spice blend back to the tea shop,”
says Jo. “Winter Spice is our snug, comforting blend of black tea, cinnamon, a little
chocolate, orange and star anise – perfect for wintry nights. And it happens to have many
uses. While making a wonderfully warming black tea in its own right, it can be used as a
delicious variation on mulling spices. The hint of malt and astringent notes that black tea
brings sits perfectly with festive spices and country cider, so here’s a recipe that’s best
enjoyed either at home in a big mug, or sipped from flasks on chilly walks. Please
remember to always walk and drink responsibly!”
Ingredients Method
Makes two mugs
1 heaped tablespoon of Winter
Spice tea
500ml bottle of still cider
(medium or sweet is best, we used
the Dabinet from The Purbeck Cider
Company down the road)
Brown sugar
Additional extras: apple juice, stick
of cinnamon, slices of apple and
orange, a slug of Liberty Fields
Apple Aperitif
1. Pour the cider into a saucepan and bring
to a gentle simmer.
2. Add the tea straight into the pan, along
with any extras you’d like, and simmer for
6-10 minutes depending on how strong you’d
like the flavour to be. Tip: keep to a simmer
and don’t let it boil. That way lies bitterness,
which is best avoided.
3. Add sugar and/or apple juice to taste.
When your cider is ready, strain through a
sieve and enjoy.
Variation: For an alcohol-free infusion, use
apple juice in place of the cider.
www.menu-dorset.co.uk
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