How to make wild spiced mulled apple juice

Wood Avens

Wood avens aka clove root, herb bennet  or Geum urbanum L

Of all the seasons Autumn is the one that evokes more feelings of nostalgia than any other. A whiff of bonfire smoke or the smell of windfall apples fermenting at our feet can evoke long forgotten memories.  The traditional festivals of this season across the planet reflect this as many will involve the dead in some form or other. From day of the dead to all hallow’s eve (Halloween).

It’s the time when the mercury can start to drop and the nights draw in. A time when we are in need of something warming and comforting. A time when we forget drinks with ice and start to warm everything up. A time to start mulling everything and a time when your priority should be to curl up, mulled apple juice in hand, in front of a fire with a good book. 

Mulled apple juice

Andy Hamilton and Tom Heap

Andy Hamilton and Tom Heap about to go foraging

This will work equally well with wine, (hard) cider or dark ales such as porters and stouts.

However, this non alcoholic version can be enjoyed at any time of the day and with all of the family.

The spices involved can be found in many gardens, parks or common ground right across the Northern Hemisphere.

Equipment

small saucepan
wooden spoon

Ingredients

1L/2 pints apple juice
Two cloves roots/wood avens roots (washed)
4-5 juniper berries
1 sprig of spruce tips or small handful pine needles
pinch of hogweed seed
1 star anise
1 cinnamon stick

Put all the ingredients into your saucepan and heat until it is gently simmering. Stir and keep simmering for about ten minutes. Taste a spoon full and ensure that you are happy with your flavour, remember you can always add more or less of something if you are not.

Serve your mulled apple juice in china tea cups and don’t forget the trick to good mulling is to simmer and not to boil.

Andy Hamilton

Brewer, forager, broadcaster, spaceman occasional liar

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