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这个食谱来自我最近的一本书，冬天的鸡尾酒．除了丁香和多香果的香味，这款热苹果酒还包含了黑胡椒的微妙灼烧感和香菜的柑橘味。如果想要额外的享受，可以在这杯苹果酒上面加入鲜奶油。
配方的事实
华体会应用下载
- 一汤匙完整的多香莓
- 一汤匙黑胡椒子
- 一汤匙整瓣丁香
- 2茶匙香菜
- 3肉桂棒
- 4杯半苹果酒
- 一个大橙子去皮和1/4杯橙汁
- 8盎司苹果白兰地
- 1个史密斯苹果，去皮去核，切成1/4英寸的薄片
- 1个小柑橘或小橙子，洗净切成1/4英寸厚的圆形
- 两汤匙蔓越莓干
方向
将多香果、胡椒、丁香、香菜和肉桂放入一个中等大小的炖锅中。煮，搅拌，中火，直到香味，约2分钟。加入苹果酒、橙皮、果汁和苹果汁，用中火炖，偶尔搅拌一下。把火调到最低，让苹果酒煨15分钟。
用细孔筛将混合物滤入碗中，丢弃固体。将苹果酒倒回锅中，加入苹果片、小柑橘片和蔓越莓。小火炖约10分钟，直到苹果变嫩，但仍然保持其形状，蔓越莓丰满。服务。
特种设备
中平底锅，细孔筛
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