Wednesday, 16 December 2015

Mulled Thai Spiced Lager Recipe

As an alternative to traditional Christmas mulled wines, why not try this recipe for Mulled Thai Spiced Lager from celebrity chef Neil Rankin made using Budweiser?  It is packed with zesty, fresh Thai flavours and a kick of chilli heat, which complements the lightness of lager perfectly.



660ml of Budweiser 
4 tbspn palm sugar
3 kaffir lime leaves
50g ginger
6 mint leaves
6 coriander stalks
1 tsp coriander seeds
1 lemongrass stalk
1/2 red bird's eye chilli


Remove the outer leaves of the lemongrass and bruise the ginger using a pestle and mortar.
Place ingredients in saucepan and bring to the boil.
Once boiling remove from heat and cover pan with a lid.
Leave to cool then pass through a fine sieve.
Serve warmed, garnished with mint and coriander leaves.

I gave the recipe a go using some Budweiser that we were sent. I improvised slightly to work with ingredients I had to hand, but kept to the Thai spiced theme using coriander seeds, ginger root and green chilli with some fresh lime. I enjoyed experimenting with the recipe and feel inspired to try more exotic festive cocktail ideas in the future.

The Mulled Thai Spiced Lager gives a much lighter and delicately fragrant festive drink, with a spicy infusion of heat. The ginger gave it a Christmassy touch, while the chilli added a definite kick. Drinking it warm was really pleasant on a cold December evening.  It makes a welcome change to the usual mulled wines and fruit juices, and gives the lager drinkers a new, seasonal way to enjoy their Budweiser this Christmas.

Christmas, Budweiser


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