Cidre Breton Brut Traditionnel which is from the Brittany region of France and is 5% ABV. You can use any cider you like but I would go with something cloudy, dry and most of all, strong. Something that really packs a punch that will stand up to all those spices! Steer clear of anything overly sweet and fizzy (Brothers Cider I’m looking at you!). If you’re feeling especially decadent you could add a good glug of Calvados (apple brandy) to take it to a whole other level of deliciousness.
To make approximately 1 litre of cider (will serve 4 people):
1 litre of cider
1 heaped tsp cloves
5 x Star anaise
1 x Cinnamon stick, broke up (plus more to serve if you fancy)
2 oranges sliced into wheels
1 lemons sliced into wheels
Apples (to garnish)
A good squeeze of honey
Place all the ingredients in a thick bottomed sauce pan and with the
lid on, slowly bring to a simmer. Once the cider reaches simmering
point, remove it from the heat and ladle into heat proof glasses (ours
are by Duralex are perfect for coffee too!) or mugs - I strained the
cider through a tea strainer to stop any cloves or cinnamon sticks
getting into the mix.
If you’ve got a full house just hang onto those spices and citrus
slices at the bottom of the pan, upend another bottle of cider and
bring to a simmering point once more. If you’re going out to a bonfire
night party you can make this mulled cider in advance - just allow
it to cool then transfer back into the bottle for easy transportation. It makes the perfect gift for your host! Simply heat up again in a saucepan with the lid on.