Ingredients
- 18oz English brown ale
- 3 oz Calvados or apple brandy, plus more for serving
- 3 baking apples, peeled, cored and quartered
- 3 tbsp brown sugar
- 1/4c date syrup
- 4 cloves
- A pinch of fresh grated nutmeg
- 1 knob of ginger, cut in half
- 1 spent vanilla pod (optional)
Instructions
- Preheat the oven to 350F. Spread Apples out on a rimmed baking sheet or casserole dish and sprinkle Calvados over them. Cover with tinfoil and roast until tender and falling apart, 45-55 minutes.
- Meanwhile, combine Brown Ale, Brown Sugar, Date Syrup, Cloves, Nutmeg, Ginger, and Vanilla Pod in a heavy stockpot set over medium heat. Bring to just below a bare simmer, around 200F on an instant read thermometer. Cook for the rest of the time the apples are baking.
- Once apples have fully cooked, remove from oven and let cool. Transfer contents, including any juices to a blender and add about 1/2 cup of the mulled ale. Blend on high until fully emulsified, 2-3 minutes.
- Whisk apple purée into ale and mix completely. Strain entire mixture through a fine mesh sieve.
- Ladle into thick rimmed glasses and stir in 1.5oz Calvados for each drink. Garnish with an apple slice and serve.
Notes
Be sure to choose an ale with low IBU, no more than 30. Beers will increase in bitterness as it cooks down.