Hot toddy for outdoor chilling: mulled cider
Want to spice up your Tier 2 outdoor gathering, madam? Try this mulled winter warmer from the new Devon Cookery School at Pipers Farm.
With outdoor social gatherings in mind, Muddy has purloined this local winter warmer from Jazzi Curley, owner of the shiny-new Devon Cookery School, based at Pipers Farm.
Previously at the now closed Exeter Cookery School and before that Jamie Oliver Cookery School in London, Jazzi is a whizz at teaching exciting world food, including Japanese and Mexcian. If you fancy topping up your (or even better, the other half’s) cookery skills, check out her 2021 events calendar. Vouchers start at £25, £65 for a half day or £145 for a whole day course, which include Christmas festive gifts and entertaining if you book up quick.
Jazzi suggests making this spicy hot toddy with Sandford Orchards Devon Mist (not sponsored, she’s just in love), for its rich autumn fruitiness which tastes like falling leaves and frosty nights. Just add a brazier and five friends.
You will need:
- 1 litre of Sandford Orchards Devon Mist
- 5 cloves
- 3 cinnamon sticks
- 1 tsp allspice berries
- Demerara sugar or honey (you could try maple syrup)
- Glass of good apple juice (or 2 sliced fresh apples)
- Dried or fresh orange segments
How to make
Bung the cider and apple juice together and heat until beginning to simmer. Add all other ingredients except sugar/alternative and reduce to a low simmer. Some people like to add a kick with a shot of gin, rum or whiskey depending on your taste
1/ Allow to mull for around 10 minutes. Keep an eye on it and stir occasionally.
2/Taste and add sugar to taste (or not) and adjust spice mix if you want.
3/Turn off the heat and serve right away!