Mulled beer
Pour the beer into a small saucepan. Add the spices.
Heat the beer and spices in a small saucepan on low to medium-low heat. If the beer begins to boil, turn down the heat. The beer will begin to foam, but should subside after a minute or two.
Separate the egg white from the egg yolk and put in a small bowl. This recipe only uses the egg yolk.
Add two teaspoons of sugar to the egg yolk.
Beat the sugar and yolk with a whisk or fork until it becomes nearly white (it's the hardest part!). Optional but recommended: Temper the yolk mixture. To prevent "scrambling" the egg yolk mixture in the heat of the beer, you can temper the mixture by adding 1-2 tablespoon(s) of the hot beer to the yolk mixture very slowly and mixing thoroughly.
Add the yolk mixture slowly to the warm beer and continue to heat for 5 minutes. Stir gently.
Add honey to taste.
Use a strainer to sieve out any egg pieces that may have formed, if you like. This likely will not have happened if you tempered the yolk mixture before adding it to the beer.
Drink and enjoy!
Mulled ale
Preheat pewter tankards or glass beer mugs. Placing them in an oven at very low heat should be sufficient, or dipping in hot water and drying just before pouring will work.
Pour the ale into the saucepan. Pour enough for each drinker (size up the saucepan if needed). Add the teaspoons of sugar and the spices. (If you find clove too strong, leave it out.)
Heat the pan gently on the stove. Do not boil it.
Pour into the preheated glasses. It is claimed that sipping this just prior to bed will ensure a good night's rest!
Comments
0 comment