Meat Free Monday – recipe #4
Our final Meat Free Monday recipe for December is for the perfect festive tipple to accompany your Christmas dinner. This mulled cider recipe will keep you warm throughout the winter, and is super easy to make too.
Recipe by former Forest Green Rovers Head Chef Em Franklin
Serving size: 4
1 litre vegan cider2 shots brandy2 tbsp apple concentrate2 tbsp soft light brown sugar4 cinnamon sticks, bound together with string8 dried cardamom pods4 dried star anise1 fresh orange, studded with cloves and sliced to yield 4 studded rings16 cloves
1. Place the cider and brandy in a pan over a low heat.
2. Add the star anise, cardamom pods, cinnamon sticks, apple concentrate and sugar. You can tie your cardamoms and star anise in a muslin pouch or add them loose.
3. Stud your orange with cloves and slice. Add to you brew.
4. Taste for sweetness and serve warm with a cinnamon stick and orange slice bobbing in the glass
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