Traditional Hot Orange-Ginger Cider with Honey-Cinnamon Foam - photo 1
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Traditional Hot Orange-Ginger Cider with Honey-Cinnamon Foam

Wegetariańskie Drinks European cuisine 40 min Medium 12 wyświetleń ~40.12 PLN - (0)
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Description

Hot orange-ginger cider is a classic, warming seasonal drink that originates from the cooler regions of Europe, where it serves to warm the body and lift the spirits. The base is a clear, sweet-and-sour apple cider enriched with fresh orange peel and juice, sharp ginger, and aromatic spices (cinnamon, cloves, star anise). Topped with a fluffy foam made from egg whites and honey with a hint of cinnamon, it gives the drink a striking, contrasting appearance and a velvety texture. This drink is perfect as part of a holiday or New Year's Eve gathering, but also as an afternoon warmer during frosty evenings. It has a rich aroma of spicy spices, fresh citrus acidity, and a pleasant sweetness from honey — visually appealing thanks to the bright foam and orange slices.

Ingredients Used

Ingredients (12)

Servings:
4
  • Apple cider 1000 ml
  • Orange 1.6 szt.
  • Fresh ginger 30 g
  • Natural honey 90 g
  • Star anise 3 szt.
  • Lemon juice 30 ml
  • Egg white 60 g
  • 🌿 Przyprawy
  • Cinnamon stick 9 szt.
  • Cloves 3 g
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Dark rum (optional) 40 ml
  • Candied orange peel 30 g
💰 Szacowany koszt dania: ~40.12 PLN (10.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and tools. Wash the oranges under warm water. Grate the zest from one fruit (only the orange part, avoiding the white albedo) using a fine grater. Cut both fruits into thick slices (about 5 mm). Peel the ginger with a teaspoon and slice it thinly (about 2-3 mm). Weigh the spices and honey as indicated in the ingredients.

Ingredients: Orange, Fresh ginger, Cinnamon stick
Use a microplane for grating the orange zest. An sharp chef's knife is best for cutting the oranges. Also, prepare a large pot (2–3 l) and a fine sieve for straining.

Cooking cider

2

In a large pot, pour in the apple cider (1000 ml). Add orange slices, grated zest (from one orange), ginger slices, 3 cinnamon sticks, 3 cloves, and 3 star anise (keep the remaining spices for later if needed). Add honey (90 g) and lemon juice (30 ml). Turn on medium heat and warm while stirring with a wooden spoon until the honey dissolves (2–3 minutes). When the liquid starts to gently steam, reduce the heat to low and maintain a very gentle, even warming for 15 minutes — do not allow it to boil. The goal is to release the aromas, not to evaporate the liquid.

Ingredients: Apple cider, Orange, Fresh ginger, Cinnamon stick, Cloves, Star anise, Natural honey, Lemon juice
Use a pot with a capacity of at least 2 liters and a thick bottom to prevent burning. Stir occasionally. If large boiling bubbles appear, immediately reduce the heat; the correct stage is gentle steaming and a strong aroma of spices.

Straining

3

After 15 minutes, remove the pot from the heat and let it sit for 2 minutes to allow the most intense steam to dissipate. Prepare a large fine sieve placed over a jug or saucepan. Pour the cider through the sieve, catching the slices of fruit and spices. If you want to achieve perfect clarity, pass the liquid through a fine sieve lined with cheesecloth or a paper filter.

Ingredients: Apple cider, Orange, Cinnamon stick
Use kitchen gloves when handling the pot. A fine sieve and possibly cheesecloth will help achieve a clear drink without spice particles. Leave a few sliced orange pieces for decoration.

Preparation of honey-cinnamon foam

4

Chill a metal bowl and whisk (or mixer attachments) for a few minutes in the fridge — a cold bowl will make it easier to whip the egg whites. Pour the pasteurized egg whites (60 g) into the bowl. Add 1/3 of the honey (about 30 g) and start whisking by hand with energetic, quick movements or with a mixer on medium speed. After about 1–2 minutes, a foam will form; continue whisking, gradually adding the remaining honey in a thin stream. Whip until the foam forms soft or semi-stiff peaks — when you lift the whisk, the peak should slightly bend. Finally, add ground cinnamon (2 g) and briefly mix by hand with a spoon.

Ingredients: Egg white, Natural honey, Ground cinnamon
Use a hand mixer or stand mixer to quickly and steadily whip the egg whites. If you don't have pasteurized egg whites, you can use a safer alternative: 60 g of aquafaba (chickpea water) — then the foam will be vegan and should whip for about 5 minutes. Don't add too much honey at once; gradually sweetening gives a more stable foam.

Serving

5

Gently reheat the filtered cider if it has cooled (max. 70°C — it should be hot but not boiling). Pour evenly into four wide mugs or heatproof glasses (about 250 ml each). For each serving, spoon a portion of the foam (about 15 g of foam per mug) on top to create a contrasting white cap. Garnish with a slice of orange on the rim and, if using, add 10 ml (about 10 g) of rum to each glass just before serving. You can also place a piece of candied orange peel on the foam.

Ingredients: Candied orange peel, Dark rum (optional), Orange
The best dishes are wide, heat-resistant mugs or glasses with a thick bottom. If you are adding rum, pour it just before serving so it doesn't evaporate with the heat. The foam will settle after a few minutes — serve immediately after applying it.

Final tips

6

Serve the drink hot. If you are preparing it in advance for guests, heat the cider just before serving and whip the foam right before pouring. Store the remaining foam in the refrigerator for up to 24 hours in a covered container — whip it briefly again before use.

Ingredients: Apple cider, Natural honey
If you want a non-alcoholic version for children, omit the rum; for vegans, replace the egg white with aquafaba and use maple syrup instead of honey.

Fun Fact

💡

Heated, spiced drinks made from apple juice and wine have a long tradition in Europe — known as mulled cider or mulled wine. Their spicy aromas came from spices that were once imported by sea; these drinks were meant not only to warm but also to mask the taste of imperfect beverages in times before refrigeration.

Best for

Chłodne wieczory Wigilia i świąteczne spotkania Sylwester

Tips

🍽️ Serving

Serve in heatproof mugs with thick bottoms. Add a slice of orange and a cinnamon stick to each portion as a stirrer — it will look decorative and enhance the aroma. If serving at a party, prepare an additional small pitcher of rum for guests to add.

🥡 Storage

Store the filtered cider in the refrigerator for up to 48 hours in a tightly sealed container. Before heating, mix and heat slowly, avoiding boiling. Store the egg white foam separately in the refrigerator for a maximum of 24 hours and briefly whip again before use. Do not freeze either the foam or the cider with honey (texture change).

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