Hot Mulled Mead Recipe From Wild Blossom Meadery

Recipe adapted from Wild Blossom Meadery

Hot Mulled Mead
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Hot Mulled Mead, Recipe adapted from Wild Blossom Meadery 
  • 2 cardamom pods
  • ½ teaspoon allspice
  • 1 cinnamon stick
  • ½ teaspoon cloves
  • 1 slice orange rind
  • ½ cup honey
  • 1 bottle Prairie Passion mead, with ¼ cup poured out
Optional Ingredients
  • 1 whole nutmeg, smashed with a pestle or hammer (optional)
  1. Using a mortar and pestle or the flat side of a knife, lightly crush the cardamom pods and allspice. Place the cinnamon, cloves, cardamom, allspice, one shard of nutmeg and the orange rind onto a piece of cheesecloth and tie into a sachet. Add the spice sachet and honey to the bottle of mead and place the bottle into a pot of water (leave bottle open).* Gently heat the water until the liquid inside the bottle is warm (do not boil). Serve the warm mead in thick glasses or mugs. * Wild Blossom owner Greg Fischer suggests warming the mead in the bottle to preserve the aromas. For an alternate method, pour mead into a pan, add spice sachet and honey, and heat slowly until warm.
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