Mulled mead – Hot, sweet, and spicy

November 26, 2010 | By | Comments (2)

There’s no better way to kick off a holiday party (or a cold afternoon at our offices) than with a pot of mead mulling on the stove.  The spicy fragrance wafting through the air can get anyone in a festive spirit.  Consider adding this body- and soul-warming elixir to your holiday menu.


Hot Mulled Mead

2 cinnamon sticks
5 whole allspice
5 black peppercorns
5 cardamom seeds
7 whole cloves
3 one-inch pieces of candied or fresh ginger
1 orange sliced
2 liters mead
Honey to taste
Amaretto (optional, but recommended)
6 inch square of cheesecloth
Kitchen twine

Make a spice bag by wrapping the spices in a piece of cheesecloth and securing with twine.  Combine the mead, spice bag, and sliced orange in a pot and bring to a boil; reduce heat to a simmer.  Let the mead and spices mull for at least 30 minutes.  Discard the orange and spice bag, then add honey to taste.  Serve hot in a glass with a shot of amaretto, and garnish with an orange twist or a cinnamon stick.

*If it does not taste good, you have clearly not added enough amaretto (wink, wink).



  1. lyst

    Doesn’t boiling remove the alcohol?

    February 23, 2014 at 12:28 pm
  2. Erika

    My office is freezing right now, so a toasty beverage is particularly appealing. If only it were appropriate to drink at my desk …

    November 29, 2010 at 7:53 pm

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