This Hot Mulled Scrumpy Cider, otherwise known as Bonfire Juice, will keep you toasty warm inside and out on a cold evening outside.
I first published this glorious recipe for hot Mulled Scrumpy Cider way back in 2012. It was in dire need of some photo updates (and I fancied a good excuse to remake it!). I hope you love it as much as we do :)
For nights stood around a bonfire, can there be a better drink than mulled scrumpy cider to keep you warm? An initial appley, fruitiness is closely followed with a sweetness from the honey, and then rounded off with the warmth of the spices.
Heaven in a glass, and lovingly referred to round here as Bonfire Juice.
If you need to make a family friendly version, use a good quality apple juice instead. Just cut back on the honey as it will probably need less sweetening than the scrumpy.
Hot Mulled Scrumpy Cider
When you knock yours together, don’t be shy about leaving bits out, or adding other flavours in. For example, cloves are traditionally used in mulled wines and ciders. But ever since I got one stuck in my tooth after picking at a home reared ham, I cannot abide the taste of cloves.
Try adding mixed spice, nutmeg, allspice, bay leaves or cardamom. Or perhaps throw in a tot of calvados or rum for an extra kick. Play around with this basic recipe to create your own brand of bonfire juice. And please, let us know your winning mix!
Make a batch up and pop in a Thermos flask, take with you to any outdoor evening event between about October & March.
- 1 litre farmhouse scrumpy cider use a flat, dry cider if you can’t find scrumpy
- 1 cinnamon stick snapped in half
- 1 inch piece of fresh ginger thinly sliced
- 1 orange thickly sliced
- 1 lemon thickly sliced
- 1-3 tablespoons of honey or sugar depending on taste
Pop everything in a saucepan and gently heat. Do not let this boil unless you wish to reduce the alcohol content.
- A long, slow warm will extract all the flavours without burning off any of the alcohol.