Traditional Apple Mulled Wine with Honey-Orange Foam (variant 45a8696e) - photo 1
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Traditional Apple Mulled Wine with Honey-Orange Foam (variant 45a8696e)

Drinks European cuisine 40 min Medium 8 wyświetleń ~27.55 PLN - (0)
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Description

Warm, aromatic apple mulled wine is a traditional seasonal drink that combines the sweetness of apple juice with the spicy depth of cinnamon and cloves. A light, fluffy foam made from egg whites whipped with honey and fresh orange juice adds an impressive finish and a delicate tartness to the drink. This beverage pairs well with winter desserts, baked apples, or as a warming aperitif at holiday gatherings. Aesthetically served in transparent glasses with a slice of orange and a cinnamon stick, it catches the eye and tempts with its aroma.

Ingredients Used

Ingredients (11)

Servings:
4
  • Clear apple juice (without added sugar) 1000 ml
  • Orange 1.5 szt.
  • Lemon 1 szt.
  • Fresh ginger 30 g
  • wildflower honey 60 g
  • Egg 2 szt.
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt.
  • Cloves 4 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Star anise 1.2 szt.
  • Dark rum (optional, alcohol) 40 ml
💰 Szacowany koszt dania: ~27.55 PLN (6.89 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the oranges and lemon under running water. Using a sharp knife or vegetable peeler, remove a thin layer of peel from 1 orange (only the colored part of the peel, avoiding the white bitter layer) — this will be the zest for infusion. Cut the remaining orange into 4 slices: leave 2 slices for decoration, and cut the other two in half and squeeze the juice by hand into a small bowl (use a strainer to catch the seeds). Squeeze the lemon juice into a separate small bowl. Peel the ginger thinly with a knife and slice it into pieces about 2-3 mm thick.

Ingredients: Orange, Lemon, Fresh ginger
Use a vegetable peeler or microplane for zesting. It's most convenient to have a bowl for the juice and a strainer. If you don't have a manual juicer, use a fork to squeeze the juice from the slices.

Syrup and spices

2

In a medium pot (minimum capacity 2 l), pour in the apple juice. Add the chopped ginger, cinnamon sticks, whole cloves, orange zest, and optional star anise (if using). Place the pot over medium heat and slowly heat to just below boiling (around 80-90°C) — there should be gentle bubbles and a spicy aroma, but do not bring it to a full boil. Once you reach this temperature, cover the pot and reduce the heat to a very low flame, simmer gently for 10-15 minutes to allow the juice to infuse with the spices.

Ingredients: Clear apple juice (without added sugar), Fresh ginger, Cinnamon stick, Cloves, Orange, Star anise
Use a stainless steel pot with a bottom that distributes heat evenly (about 18–20 cm in diameter). Monitor the temperature — if you don't have a thermometer, kcal: after heating, steam should rise and you should feel a distinct spicy aroma; if it starts to boil vigorously, reduce the heat. Do not cook on high heat, as you will lose the fresh aroma of the juice.

Sweetening and finishing the base

3

After 10–15 minutes, remove the pot from the heat. Take out the cinnamon sticks, cloves, and star anise (if used). Add honey and the juice squeezed from the orange as well as lemon juice. Stir with a wooden spoon or silicone spatula until the honey is completely dissolved — this will take 1–2 minutes. Taste the drink, and if it is too sour, add a little more honey (5–10 g). If you plan to add alcohol (rum), remove the pot completely from the hot plate and only then pour in the rum, stirring gently.

Ingredients: wildflower honey, Orange, Lemon, Dark rum (optional, alcohol)
Use a wooden spoon or silicone spatula. Honey dissolves best in warmth — if the drink was cooler, gently heat it up (do not boil). Adding alcohol after removing from heat prevents the evaporation of aromas.

Honey-Orange Foam

4

In a clean, dry metal or glass bowl, pour in the egg whites from 2 eggs (a total of 120 g). Add a pinch of salt (1 g). Beat the egg whites with an electric mixer on medium speed until soft peaks begin to form (about 1–2 minutes). Then, while continuing to mix, gradually add honey one tablespoon at a time (leave about 1 tablespoon for possible sweetening) and one tablespoon of orange juice — keep mixing until you achieve a smooth, shiny, and stable meringue that holds its shape (stiff but moist peaks). The entire whipping process should take 4–6 minutes depending on the power of the mixer.

Ingredients: Egg, Salt, wildflower honey, Orange
Use a hand mixer or a stand mixer with a whisk. The bowls and whisks must be completely clean and dry (fat interferes with foaming). If you are concerned about raw eggs, use pasteurized egg whites or replace the egg whites with 60 g of aquafaba (the liquid from a can of chickpeas) and use maple syrup instead of honey (then the drink will become vegan).

Assembly and serving

5

Before pouring the mulled wine, preheat four heat-resistant glasses (fill with hot water for 1–2 minutes, then pour out and dry) to prevent them from cracking. Pour the hot mulled wine evenly into the glasses (about 240–260 ml per serving). For each serving, add a large spoonful or two of honey-orange foam so that it forms a smooth dome over the surface of the drink. Garnish with a slice of orange and a cinnamon stick. Serve immediately — guests will dip the foam with a spoon, and the honey from the foam will gently drizzle into the drink.

Ingredients: Clear apple juice (without added sugar), Egg, Orange, Cinnamon stick
Use two spoons to apply the foam: use one to scoop, and the other to smooth it out for an aesthetic effect. The glasses should be warm to avoid cracking. If adults drinking want alcohol, make sure you added rum earlier (after removing from heat).

Quality control and final notes

6

Before serving, try a small glass: by taking a small sip, you should sense the balance of the sweetness of honey, the acidity of lemon and orange, and the warm notes of ginger and cinnamon. The foam should be stable and not dissolve immediately (it should hold its shape for a few minutes). If the foam falls too quickly, add another 1–2 g of honey or gently sweeten the egg whites before whipping.

Ingredients: wildflower honey, Clear apple juice (without added sugar), Egg
If the foam is too loose, it means that the bowl or whisk had grease — wash and dry the tool and try again. Raw egg whites carry a risk – if serving to sensitive individuals, suggest preparing without the foam.

Fun Fact

💡

Mulled wine (or mulled drink) has been popular in Europe since the Middle Ages; spices were added not only for flavor but also as a means of preservation and improving digestibility. In fruit-growing regions, liquid apples became a natural base for local variations of mulled wine.

Best for

Świąteczne spotkania wieczory przy kominku świąteczne jarmarki

Tips

🍽️ Serving

Serve in transparent heatproof glasses to highlight the contrast of the golden mulled wine and the white foam. For decoration, add a sprig of fresh mint or a slice of candied orange. If serving for adults, provide rum separately so everyone can season their drink to their liking.

🥡 Storage

The base for mulled wine (the drink after brewing, before adding the foam) can be stored in a closed container in the fridge for up to 48 hours; reheat gently over low heat before serving (do not bring to a boil). The foam made from egg whites is best prepared just before serving; whipped egg whites do not hold up well in the fridge (they will deflate). If you prepare the base with alcohol, store it tightly sealed and use it within 3 days.

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