Smoked Mulled Apple Cider – with Lapsang Souchong Tea

by Scott
Mulled cider cup

Winter warmers are always a hit in our house but, Hmm smoked mulled apple cider? Mulled cider is delicious but im not sure about the addition of tea.  Though I have it on good authority that this is a good combination to try. Sadly i haven’t had the opportunity to test it yet but thought it would be worth passing it on. I think the original recipe came to them courtesy of the London Tea Company. The addition of the tea gives it a bit of a caffeine hit and also provides it with its smokey taste. (You could substitute burnt wood for a similar taste, apple wood would be good or some oak bark for a more tannin astringent black tea effect.)


Makes 4 servings

  • 950 ML (4 cups) apple cider
  • 1 sliced apple
  • 1 sliced orange
  • 1 tablespoon honey
  • 4 whole cloves (or substitute wood avens root)
  • 1 whole cinnamon stick (maybe some hogweed seeds)
  • 2 teaspoons Lapsang Souchong tea (if you don’t have this you could maybe add in a bit of burnt oak wood and some black tea)
  •  250 ml (1/2 cup) rum, whisky or bourbon

Directions for Smoked Mulled Apple Cider

1. Bring apple cider, cloves, cinnamon stick, apple and orange slices and honey to a boil over high heat.

2. Reduce heat to a simmer, cover and let the spices infuse until desired strength, about 10 to 15 minutes.

3. Remove cover, raise heat, and bring back to a boil.

4. Stir in Lapsang Souchong tea leaves, reduce heat to a simmer and let steep to desired strength, about 4 to 6 minutes.

5. Strain mixture, stir in alcohol and ladle into cups or let cool completely. Serve hot or cold… Enjoy!

You might also fancy giving a hot toddy a try if you are looking for a warming winter drink with  kick. Or maybe if you have too much you might need a hangover cure

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