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Mulled juice.

Submitted by Blog - Henriette on 22 December, 2005 - 10:00
Blog categories: 
Recipes
Botanical name: 
Ribes nigrum

Henriette's mulled black currant juice.

Mulled wine is traditional, and it contains, usually, cardamoms, cinnamon sticks, and cloves.

But we've moved, and finding recipes is the least of my worries. My spice shelf is well-stocked, and it's nice to make up your own recipe for things, when you need something to warm you up in a hurry.

Here's one of mine:

Henriette's mulled black currant juice

1 liter water
a couple dollops black currant juice concentrate (homemade or storebought, your choice - and you can use pretty much any other dark juice concentrate you like)
a teaspoon homemade vanilla sugar
½ or so teaspoon cinnamon powder
a couple turns of the nutmeg mill

Boil the water, add juice, add spices, let simmer, serve.

Mmmmm. Delicious.

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Related entries: Warm warming drinks - Mulled wine

Comments

Submitted by persimmon (not verified) on 22 December, 2005 - 11:08.

I like to simmer sweet spices (cinnamon, cardamom, nutmeg, ginger, black pepper, cloves, etc) with a good knob of liquorice root. It's lovely for sore throats and coughs, both productive and dry, and I don't feel like I've been reamed out with a pine tree afterwards. The liquorice adds body and flavour without getting me all sugared up.

Of course, I had to go and marry someone who thinks liquorice is a fate worse than asfoetida.