If you're looking for something fun to serve at your holiday party...how about a winter wassail punch? Here with her special recipe...we welcomed back, the author "The Art of Mead Tasting and Food Pairing", Chrissie Mannion Zaerpoor!
Mulled Yuletide Mead
from “The Art of Mead Tasting and Food Pairing” by Chrissie Manion Zaerpoor
NOTE: This is a basic mulled wine recipe that can be made using almost any mead or wine. Serve hot on any cool day or winter night. For casual leftovers, strain into a mason jar, and reheat single servings in the microwave.
- 1 Bottle any dry or semisweet mead, wine, or pyment, such as “Copper” from Kookoolan Farms in Yamhill, Oregon
- 1 orange, sliced horizontally into rounds
- 1/4 cup brandy or honey spirits
- 8 whole cloves or 4 whole star anise pods
- 1/4 cup high-quality honey
- 3 cinnamon sticks, each 3 to 4 inches long
- 2 tsp whole dried allspice berries
- 1. Combine all ingredients in a large pot (or slow cooker). Gently warm the ingredients on low to medium heat for 15 to 20 minutes. Stir occasionally to dissolve the honey. Do not boil.
- 2. When the mead is steaming and the ingredients are well blended, it is ready to serve. Strain or not as you prefer.
- 3. Ladle into individual mugs, or serve buffet-style direct from a crockpot or punchbowl.