RECIPE: HOW TO DO MULLED CHAI CIDER

RECIPE: HOW TO DO MULLED CHAI CIDER

Cuddle up on a cosy winter’s evening with a glass of our hot mulled chai cider. Want to make it non-alcoholic? Swap the cider for apple juice, instead.

RECIPE HOW TO DO MULLED CHAI CIDER

Dificulty: Easy
Portion: Serves 6
Time: Hands-on time 15 min

Ingredients

2 litres medium-dry cider (see food team’s tip)
125ml apple liqueur (optional)
8-10 chai teabags
2-4 tbsp soft brown sugar
Thinly pared zest 1 orange
Thinly pared zest 1 lemon
1 apple, quartered, cored and thinly sliced

Step by step preparation

Put the cider, apple liqueur (if using), teabags, 2 tbsp of the brown sugar and half the pared orange and lemon zest in a saucepan. Bring slowly to the boil, stirring, then simmer very gently for 2 minutes.
Remove the pan from the heat and leave to cool for 15 minutes (see Make Ahead). Taste and add more sugar if you like a sweeter taste, then serve in heatproof glasses (or mugs) garnished with apple slices and the remaining zests.

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