These make great ice breakers for a cocktail party. You could also serve them in a tall glass as a welcome drink.
- 1 vanilla bean, split lengthwise
- 1 cinnamon stick
- 3 star anise
- 1 tsp cloves
- 1 tbsp sugar
- 2 x 330 ml bottles dry cider
- Zest and juice of 1 orange
- 1 tsp grated nutmeg
- Finely crushed ice, to serve
- 1 plum, seeded and finely diced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 1 hr
1. Place the vanilla bean, cinnamon stick, star anise, cloves, sugar and 1 bottle of cider into a saucepan over medium heat. Simmer, stirring occasionally for 8-10 minutes to allow the flavours to infuse. Stir in the orange zest, juice and nutmeg, then remove from the heat. Stir in the remaining cider and set aside to cool.
2. To serve, fill shot glasses with crushed ice and top with the finely chopped plum. Gently ladle the cooled mulled cider over the ice just to the brim.
Ainsley Harriott explores Australia's best regional produce markets in the brand-new season of Ainsley's Australian Market Menu on SBS and SBS On Demand.