Traditional Winter Apple-Pomegranate Cider with Cinnamon Foam (Variant 30c55b30) - photo 1
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Traditional Winter Apple-Pomegranate Cider with Cinnamon Foam (Variant 30c55b30)

Drinks Christmas Eve Dinner 90 min Medium 8 wyświetleń ~27.14 PLN - (0)
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Description

A warm, seasonal drink that combines the gentle flavor of apple cider with the intense, ruby note of pomegranate and the aroma of spiced spices. Traditionally styled, inspired by winter compotes and mulled drinks from Central Europe — prepared to create impressive layers on the plate (in the cup): a deep red pomegranate syrup at the bottom, golden cider in the middle, and a fluffy, light cinnamon foam on top. Perfect for chilly evenings, holiday gatherings, and as an impressive Christmas drink. Flavor qualities: the sweetness and tartness of pomegranate, the sweet-sour, full taste of apples, and the warming, spicy depth of cinnamon, cloves, and star anise. Visual qualities: the contrast of the white foam, the gold of the cider, and the deep red of the syrup, garnished with pomegranate seeds and a cinnamon stick.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pomegranate juice (100%) 200 ml
  • White sugar 100 g
  • Star anise 3 szt.
  • Lemon juice 30 ml
  • Pomegranate seeds (for decoration) 80 g
  • 30% heavy cream 200 ml
  • Apple juice 1000 ml
  • 🌿 Przyprawy
  • Cinnamon stick 5 szt.
  • Goździki (całe) 20 szt.
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Egg white (pasteurized, alternative to cream) 120 g
  • Aquafaba (chickpea water) 120 ml
💰 Szacowany koszt dania: ~27.14 PLN (6.78 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pomegranate syrup

1

Prepare the pomegranate syrup: in a small saucepan (preferably with a thick bottom), combine 200 ml of pomegranate juice with 100 g of sugar. Heat over medium heat, stirring with a wooden spoon until the sugar completely dissolves (about 2-3 minutes). When the mixture starts to gently boil, reduce the heat to low and cook for 8–12 minutes, until the volume decreases by about 1/3–1/2 and the syrup begins to thicken. Check the consistency by dragging a spoon through it: the syrup should coat the spoon and flow slowly, forming a "ribbon" — this is a sign that it is ready. Remove from heat and set aside to cool slightly (the appearance of a deep red, sticky syrup).

Ingredients: Pomegranate juice (100%), White sugar
Use a saucepan with a diameter of about 16–18 cm with a thick bottom to prevent the syrup from burning. If the syrup starts to burn, the heat is too high. Let the syrup cool down — when it is too hot, it will be thinner.

Spiced cider

2

In a large pot (minimum capacity 2 l), pour in 1000 ml of apple juice. Add 3 cinnamon sticks (15 g), 4 cloves (4 g), and 2 star anise (6 g). Heat over medium heat until the drink begins to gently steam and small bubbles appear on the sides of the pot (do not bring to a full boil). Reduce the heat to low and simmer very gently for 20 minutes to allow the spices to release their aroma. After this time, remove the pot from the heat, add 30 ml of lemon juice and 1 pinch of salt (1 g), and let it steep for a short while (about 10 minutes). Then strain through a fine sieve into a clean container to remove the spices.

Ingredients: Apple juice, Cinnamon stick, Goździki (całe), Star anise, Lemon juice, Salt
The best is an enameled pot or one with a thick bottom — they conduct heat evenly. The serving temperature should be around 60–70°C (slightly hot, steaming) — if you bring it to a boil, the alcohol (if used) and aromas may evaporate.

Seasoning and combining flavors

3

After straining the cider, taste it and adjust the sweetness and acidity. Gradually add the pomegranate syrup (prepared in step 1) — start with 60 g (about 3 tablespoons) and stir. If you want a more pronounced ruby note, add up to 90–120 g. The syrup will add intensity and a colorful layer at the bottom of the cup.

Ingredients: Pomegranate juice (100%), White sugar, Apple juice
Use a metal spoon or a small measuring cup to dispense the syrup. Add a little bit at a time and taste — the syrup is concentrated and can easily make the drink too sweet. If the drink becomes too sour after adding lemon, balance it with an extra tablespoon of syrup.

Cinnamon foam

4

Prepare the cream foam: pour the chilled heavy cream (200 g) into a cool, large bowl (preferably metal). Add 20 g of sugar (about 1 tablespoon) and 1 teaspoon (2 g) of ground cinnamon. Beat with a mixer on medium speed for the first 1–2 minutes, then increase to high speed until soft peaks form — the cream should create soft "folds" that hold their shape but are smooth and not burnt. If you prefer a lighter, dairy-free foam, you can use pasteurized egg white (120 g) or aquafaba (120 g) — when beating the egg whites, gradually add 20–30 g of sugar, beat until stiff peaks form; beat the aquafaba longer (about 6–8 minutes).

Ingredients: White sugar, Ground cinnamon
Use a cold bowl and cold tools (especially for the cream) — this speeds up whipping. If you don't have a mixer, you can whip the cream by hand with a whisk (about 6–10 minutes). For egg whites, use pasteurized ones to reduce the risk of consuming raw eggs. Aquafaba requires longer whipping and sometimes the addition of a stabilizer (1/8 teaspoon of cream of tartar) for foam stability.

Assembly and serving

5

Serving (for 4 portions): Prepare 4 wide mugs or heatproof glasses. Carefully pour 15–30 g of pomegranate syrup (1–2 tablespoons, depending on your preference for color and sweetness) into the bottom of each mug — the syrup will settle at the bottom and create a layered effect. Slowly pour 220–240 ml of hot (but not boiling, about 60–70°C) cider into each glass, pouring down the side or using a ladle to avoid mixing the layers. Gently top with a spoonful of cinnamon foam (about 50 g per portion). Sprinkle the top with a few pomegranate seeds (about 15–20 g per portion) and a bit of ground cinnamon. Garnish each glass with a cinnamon stick.

Ingredients: Apple juice, Pomegranate juice (100%), Pomegranate seeds (for decoration), Cinnamon stick, Ground cinnamon
Use a ladle to pour the cider precisely, to keep the syrup at the bottom. Slowly add the foam - if you put in too much heavy foam, it may sink. Serve immediately to maintain the contrast of temperatures and layers.

Additional notes and storage

6

If you are preparing the drink in advance: pomegranate syrup can be stored in the fridge in a sealed jar for up to 2 weeks. Spiced cider should be kept in the fridge for up to 48 hours and warmed before serving (do not boil). Whipped cream is best made just before serving; however, the foam from egg whites or aquafaba can be prepared earlier and stored in the fridge for a few hours (covered).

Ingredients: Pomegranate juice (100%), Apple juice
To heat the cider, use a saucepan and warm it over low heat, stirring occasionally — do not let it boil. The syrup should be stored in a glass jar, cooled.

Fun Fact

💡

Cider and spiced compotes have a long tradition in Central European cuisine — in ancient times, mulled fruit drinks were served during winter markets to warm up passersby. The addition of pomegranate evokes more Mediterranean influences and pairs wonderfully with the spicy aromas.

Best for

świąteczne spotkania zimowe przyjęcia wigilia wieczory przy kominku

Tips

🍽️ Serving

Serve in clear glasses or heatproof mugs to showcase the layers. Serve with a small bowl of extra pomegranate syrup for sweetening at the table. For adults, you can add a splash of dark rum or brandy (15–30 ml per serving) — add it to the hot cider just before serving.

🥡 Storage

Pomegranate syrup: in the fridge for up to 14 days in a sealed jar. Spiced cider: in the fridge for up to 48 hours, heat slowly. Whipped cream loses its structure after a few hours; it's best to whip just before serving. If using egg whites/aquafaba, store in the fridge for a maximum of a few hours.

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