Autumn Pear-Ginger Cider with Vanilla Foam (variant f17dc245) - photo 1
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Autumn Pear-Ginger Cider with Vanilla Foam (variant f17dc245)

Wegetariańskie Drinks Vegetarian Dishes 30 min Medium 9 wyświetleń ~33.14 PLN - (0)
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Description

Aromatic, seasonal hot drink combining the sweetness of ripe pears and apple juice with a spicy hint of fresh ginger and a delicate vanilla foam on top. Inspiration: cool autumn evenings — the drink has an eye-catching amber color and a decoration of pomegranate seeds that add contrast in color and texture. Serve in thermal glasses or cider glasses — great for social gatherings as well as a warm dessert after an autumn meal. Flavor: sweet-spicy with a citrus note, visually elegant thanks to the vanilla foam and red pomegranate seeds.

Ingredients Used

Ingredients (10)

Servings:
4
  • Pear 2.5 szt.
  • Sok jabłkowy 100% 800 ml
  • Fresh ginger 30 g
  • Honey 60 ml
  • Lemon juice 50 ml
  • Vanilla bean 1 szt.
  • Milk 3.2% 200 ml
  • 🌿 Przyprawy
  • Cloves 3 g
  • ✨ Opcjonalne
  • Ground cinnamon 2 g
  • Pomegranate seeds 50 g
💰 Szacowany koszt dania: ~33.14 PLN (8.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the cider

1

Prepare the fruit: wash the pears under running water and dry them with a paper towel. Cut each pear into quarters and remove the cores with a knife (discard the seeds). Do not peel the pears — the skin will add color and aroma. Then, cut the quarters into thick slices (about 1-1.5 cm).

Ingredients: Pear
Use a sharp, large knife and a cutting board. If the pears are very ripe, hold them gently to avoid them falling apart. You can peel them if you prefer a softer texture.
2

In a large pot (min. 2.5 l), pour in the apple juice (800 ml). Add the chopped pears, thinly sliced ginger (preferably grated on a coarse grater or cut into thin slices), vanilla beans (split lengthwise and scrape the seeds into the pot, also add the outer pod), and whole cloves. Bring the mixture to a gentle boil over medium heat.

Ingredients: Sok jabłkowy 100%, Pear, Fresh ginger, Vanilla bean, Cloves
Use a heavy-bottomed pot to prevent the ingredients from burning. To easily scrape out the vanilla, cut the pod lengthwise and run a knife along the inside. You can also peel the ginger with a teaspoon, gently scraping off the skin.
3

Reduce the heat to low, so that the mixture is just gently simmering. Add honey (60 g) and lemon juice (50 ml). Cook gently for 12–15 minutes, stirring every 3–4 minutes with a wooden spoon, until the pears are soft (a fork should go in smoothly) and the flavors are combined. If you want a clearer drink, cook for a shorter time; for a more concentrated flavor, you can extend it to 20 minutes.

Ingredients: Honey, Lemon juice, Pear
Use a wooden spoon to avoid scratching the pot. Be careful not to bring it to a rapid boil — the honey will lose some of its aroma at too high a temperature. Check the softness of the pears with a fork.
4

After 12–15 minutes, remove the pot from the heat. Using a metal strainer or a fine sieve, strain the liquid into another container — pour through the sieve, gently pressing with a wooden spoon to extract more juice from the fruits. You can set aside the remaining fruit pieces and serve them as a side or use them for a fruit cocktail.

Ingredients: Pear, Sok jabłkowy 100%
Use a fine mesh strainer and a large container for pouring. Do not squeeze too hard if you want clear cider; strong squeezing will add pulp and cloud the drink.

Preparation of vanilla mousse

5

Heat the milk (200 ml) in a small saucepan to a temperature of about 60–65°C — it should be hot but not boiling (check by touching the inside of your wrist: it should feel very warm). Halfway through heating, add the scraped seeds from the vanilla pod (if you have the remaining vanilla pod, you can also add it temporarily for flavor).

Ingredients: Milk 3.2%, Vanilla bean
Use a kitchen thermometer if you have one. If not, heat on low and make sure large bubbles do not form on the surface.
6

Froth the milk: if you have a hand or electric frother, immerse the tip and froth the milk for 20–30 seconds until a thick, creamy foam forms. If you don't have a frother, pour the hot milk into a tall mug and vigorously whisk with a hand whisk for 30–40 seconds or place it in a tightly sealed jar and shake it vigorously for 30 seconds (be careful — the jar will be hot). The foam should be thick and have small, uniform bubbles; if it is too thin, froth it longer.

Ingredients: Milk 3.2%, Vanilla bean
Use an electric or manual frother. If using a jar, secure it with a towel and keep it away from your face. For a vegan version, use oat milk - it froths well.

Assembly and serving

7

Reheat the strained cider over low heat to serving temperature (about 70°C) — do not bring to a boil. Pour the cider with a ladle into four thermal glasses or heatproof cups, leaving about 2 cm of space at the top for the foam. For each serving, add 1–2 tablespoons of vanilla foam and gently spread it with a spoon.

Ingredients: Sok jabłkowy 100%, Milk 3.2%, Pomegranate seeds
Use a ladle and measuring cup to ensure equal portions. Warm the glasses with boiling water before pouring to keep the drink hot for longer.
8

Finishing and decoration: dust each foam with a pinch of cinnamon (about 0.5 teaspoon per serving) and sprinkle with pomegranate seeds (about 12 g per serving). Serve immediately — the foam should remain fluffy and visible on the surface of the cider.

Ingredients: Ground cinnamon, Pomegranate seeds
Additionally, you can add a slice of fresh pear to the rim of the glass or a cinnamon stick as a stirrer. If you add too much cinnamon, the flavor will become overpowering — a subtle hint is better.

Fun Fact

💡

Cider and similar fruit infusions have been popular in Europe for centuries as warming drinks — in the Middle Ages, they were spiced with cloves and cinnamon to mask the impurities in winter fruit supplies.

Best for

jesienne spotkania towarzyskie wieczór przy kominku przyjęcie świąteczne jako ciepły aperitif deser po rodzinnej kolacji

Tips

🍽️ Serving

Serve in clear, heatproof glasses to showcase the amber color and white foam. Pair with a small spiced cookie or a piece of baked pear. You can make a larger batch of cider and heat it in a slow cooker.

🥡 Storage

Store cider in the refrigerator in a closed container for up to 48 hours. Before serving again, gently heat it over low heat to about 70°C, without bringing it to a boil. It is best to prepare the foam fresh just before serving; frothed milk does not store well.

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