Hot mead with apple and sea buckthorn

We know for certain that the Vikings drank mead, though not on a daily basis. Honey wine was a luxury reserved for feasts and festive occasions.

The use of warming spices such as ginger, cinnamon, allspice and cloves became widespread in medieval Denmark, where they were used in both food and medicine. From this tradition also comes the custom of drinking heated and spiced wine or spirits, which later developed into what we now know as mulled wine.

Hot mead with apple and sea buckthorn

This warm, sweet, tangy and spiced drink is perfect for a cold December day or as an alternative to the traditional Yule mulled wine. It is made with mead and warming spices.

Procedure

Place all the ingredients in a saucepan and heat gently over medium heat.
Do not let it boil.

You may add a couple of cinnamon sticks if you wish.

Ingredients

4 persons
  • 700 ml mead with a neutral flavour
  • 1 tart apple, quartered
  • 1 tbsp dried sea buckthorn berries