Ingredients
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
Method
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.
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.
