Hot Orange-Pear Cider with Honey-Cardamom Foam (variant e49acb17) - photo 1
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Hot Orange-Pear Cider with Honey-Cardamom Foam (variant e49acb17)

Drinks New Year's Eve 30 min Medium 11 wyświetleń ~32.86 PLN - (0)
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Description

A traditional, warming drink for cold days — a combination of sweet apple juice with the delicate sweetness of fresh pears, highlighted by ginger spiciness and the aroma of cinnamon. Topped with a fluffy foam whipped from eggs and honey with a hint of cardamom, which visually contrasts with the amber cider. This drink is perfect as an elegant, non-alcoholic (or with a rum option) beverage for holiday gatherings, winter evenings, and New Year's parties. Flavor profile: sweet and sour, slightly spicy, with a velvety texture; visually appealing with the deep color of the liquid and the light, creamy foam on top.

Ingredients Used

Ingredients (13)

Servings:
4
  • Apple juice 1000 ml
  • Pear 1.7 szt.
  • Water 150 ml
  • Fresh ginger 20 g
  • Honey 60 ml
  • Lemon juice 30 ml
  • Egg 2 szt.
  • 🌿 Przyprawy
  • Cinnamon (stick) 1.2 szt.
  • Ground cardamom 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Rum 40% (optional) 60 ml
  • Candied orange peel (optional) 10 g
  • 30% cream 80 ml
💰 Szacowany koszt dania: ~32.86 PLN (8.21 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cider base

1

Prepare the fruit: wash the pears, peel them thinly with a knife or peeler, cut in half, remove the cores, and cut into pieces about 2 cm in size. They should be soft and juicy, but not mushy.

Ingredients: Pear
Use a sharp knife and a cutting board. Remove the dark, brown parts of the pear — they spoil the taste. If the pears are very ripe, work quickly so they don't become too soft.
2

In a medium pot (2–2.5 l), combine apple juice (1000 ml), chopped pears, water (150 ml), slices of peeled ginger (20 g), and cinnamon sticks (6 g). Place over medium heat and bring to a gentle boil, then reduce the heat and simmer on low to medium for 12–15 minutes, until the pears are completely soft and visibly breaking apart when pressed with a fork.

Ingredients: Apple juice, Pear, Water, Fresh ginger, Cinnamon (stick)
The best pot is a wide, low saucepan with a capacity of 2–2.5 l — a thinner layer of liquid heats up faster. Do not cook on very high heat to prevent the juice from burning. Cooking time depends on the ripeness of the pears.
3

After cooking, remove the cinnamon sticks. Blend the contents of the pot with an immersion blender until smooth (about 1–2 minutes) or transfer to a stand blender and blend on high speed for 30–45 seconds. If you want a very smooth consistency, strain the puree through a fine sieve, using a spoon or a pestle to extract as much liquid as possible and remove the fibrous parts.

Ingredients: Apple juice, Pear, Fresh ginger
Be careful when blending hot liquids — cover the blender with a lid or a piece of cloth and blend for a shorter time to avoid splattering hot liquid. Use a strainer if you value a silky texture.

Seasoning

4

Pour the puree back into the pot and heat over low heat to a temperature of 70–75°C (do not bring to a boil). Add honey (60 g), lemon juice (30 ml), and a pinch of salt (1 g). Stir with a wooden spoon until the honey is completely dissolved and the flavor is balanced (slightly sweet and sour). Taste the drink and if necessary, add more honey (10 g at a time) to achieve the desired sweetness.

Ingredients: Honey, Lemon juice, Salt
It is best to use a kitchen thermometer to check the temperature; 70–75°C is a safe, hot temperature for serving without rapidly evaporating the aromas. If you don't have a thermometer, the liquid should be very hot and steaming, but not boiling.

Honey-Cardamom Mousse

5

Prepare the meringue: in a clean, dry bowl (steel or glass), place the egg whites (120 g — about 2 large eggs). Add 1/3 of the honey (reserve the rest for sweetening the cider) and 1/2 teaspoon of ground cardamom (1 g). Whip with a hand mixer on medium speed for the first 1–2 minutes until foamy, then increase the speed and continue whipping for another 2–3 minutes until soft peaks form — the meringue should be shiny, stable, slightly thick, and hold its shape. The meringue should not be dry or grainy.

Ingredients: Egg, Honey, Ground cardamom
Use a metal or glass bowl — plastic bowls can retain grease and make it difficult to whip the egg whites. If you're concerned about raw eggs, use pasteurized egg whites in the same amount. Do not add honey all at once at the beginning — it can make it harder to whip the egg whites.

Assembly and serving

6

Heat four thermal glasses or mugs by pouring hot water into them for 1 minute, then pour out the water. Pour the hot cider evenly into the mugs (about 220–250 ml per serving). Gently spoon the honey-cardamom foam onto the surface of each mug, creating a fluffy cap. Decorate with a light dusting of cardamom (the remaining 0.5 teaspoon) and optionally a piece of candied orange peel (10 g divided into 4 servings).

Ingredients: Apple juice, Egg, Ground cardamom, Candied orange peel (optional)
Spoon the foam using a tablespoon or a small ladle to avoid dipping it into the hot cider. Serve immediately — the foam looks best right after preparation.

Optional variations

7

For adults: just before adding the foam, pour 15 ml of rum into each cup (a total of 60 ml). Alternatively, instead of the egg white foam, use whipped 30% cream (80 g) lightly sweetened with honey and whipped to soft peaks.

Ingredients: Rum 40% (optional), 30% cream
If you are adding alcohol, reduce the amount of honey in the base by 5–10 g to avoid it being too sweet. For egg intolerance, use whipped cream or pasteurized egg whites.

Final tips

8

Serve hot on coasters or in thermos mugs. After 5–8 minutes, the foam will start to gently settle — for the best presentation, serve immediately after preparation. Store any leftover cider in the refrigerator for up to 48 hours and reheat before serving.

Ingredients: Apple juice, Honey
Use heat-resistant glass or thick mugs. Do not pour very hot liquid into cold glass — it may crack. Stir the remaining honey into the base if a cooler flavor needs more sweetness.

Fun Fact

💡

Cider and hot spiced juices have a long tradition in the kitchens of Northern and Central Europe — in old homes, homemade mulled juices with spices were served to improve circulation and as a companion drink during winter gatherings.

Best for

spotkania świąteczne zimowe wieczory sylwester przyjęcia dla gości

Tips

🍽️ Serving

Serve in transparent, heat-resistant glasses to highlight the contrast between the amber cider and the white foam. Include a small spoon for stirring with each serving, and optionally a small plate with toppings (candied peel, cinnamon stick). For an egg-free version, I suggest a creamy cap with a light sprinkle of cardamom.

🥡 Storage

Store any leftover cider in a tightly sealed container in the refrigerator for up to 48 hours. The egg foam should be consumed immediately; do not store it for longer. To reheat the cider, use low heat or a water bath and heat it to 70–75°C, without bringing it to a boil.

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