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200ml fresh apple juice
1 heaped tbsp muscovado dark brown sugar
1 cinnamon stick
½ orange studded with 3-4 cloves
500ml dry cider, such as Aspall Premier Cru Suffolk Cyder
1 lemon and ginger herbal tea bag
1. Put the apple juice and sugar into a pan and stir. Warm together until they are fully blended. Add the cinnamon stick and the half orange studded with cloves, then add the cider and Cointreau and warm gently.
2. Put in the lemon and ginger teabag, leave to infuse for 2 minutes and then remove. Gently warm, not boil, for 10 minutes so all flavours infuse. Serve warm.
NOTE: Please do not boil the drinks, this will make the spices bitter and you lose the booze!
This recipe was first published in November 2013.