Hi guys! It’s been too long since I’ve written here. I’m not gonna bore you with a ton of details. If you want to see what’s been keeping me away from my blog, you can check my personal IG. You’ll see my little elf growing up, keeping me busy and on the move. He’s such a nice little boy an I love how he enjoys helping us in the kitchen or anywhere else for that matter. He loved to pick veggies from the garden in the summer. His favorite veggie for picking: green beans. Current obsession: baking cookies, dancing and playing with puzzles. One particular puzzle ALL DAY LONG. We’ve had to fix it multiple times it’s in such bad condition.
This was just a really short version of our life right now. And I’m so excited about the upcoming holidays. We’ve got the tree up, lights are on, decorations are up, we just need a drink to keep us warm. We’re all about spicy. Even the kiddo doesn’t mind a little heat.
This whiskey spiked mulled beer is not for kids, but be sure to check the recipe notes for a non-alcoholic version that’s safe for kids 🙂 I want my kid to be able to eat and drink with all the rest of the family, so I try and make dishes and drinks that he can enjoy too. We’ve almost entirely banned eggs since he’s allergic and you’ll probably see a lot more egg-free recipes in the future.
Okay, let’s head to the recipe. I’ve tried mulled beer when we stopped in Lithuania on our Eurotrip honeymoon. It blew my mind. Who’d have known cooked beer would be so good. After that, I tried bad ones too and I can tell you choice of beer matters a lot. I’m making mulled ginger beer, but you can use others as well. Just make sure the beer is not too hoppy and bitter because this will reflect in the mulled beer.
Whiskey-Spiked Mulled Ginger Beer
It’s drinks like these mulled ginger beer with a hint of whiskey that create the Christmas atmosphere.
- 1 L ginger beer
- juice of 2 oranges
- peel of one orange
- 4 cinnamon sticks
- 6 slices ginger
- 4 rosemary springs
- honey to taste
- whiskey to taste
Add ginger beer, orange juice cinnamon sticks, ginger slices and rosemary springs to a pot and bring to a simmer. Let simmer for 5-10 minutes then remove from heat and add honey.
Pour in mugs or heat-proof glasses and add whiskey to taste.
Non-alcoholic version: omit whiskey and use non-alcoholic ginger beer