Spicy Honey Fusion Mead
Experience the harmonious blend of Hawaiian wildflower honey and warm spices in this exotic mead. The sweetness of honey mingles beautifully with the earthy cardamom and the mild heat of ancho chiles, creating a bold and alluring beverage. Perfect for sharing at gatherings or enjoying by the fire, this mead is a true reflection of the tropics.
ingredients
- 1 quart water
- 2 cups Hawaiian wildflower honey
- 2 teaspoons crushed cardamom pods
- 1 dried ancho chile, split open and seeds removed
- 1 teaspoon active dry yeast
- 1 lemon, juiced
- 1 teaspoon vanilla extract
- Optional: 1 cinnamon stick for added warmth
steps
- 1.
In a large pot, bring the water to a gentle boil.
- 2.
Remove from heat and stir in the Hawaiian wildflower honey until fully dissolved.
- 3.
Add the crushed cardamom and split ancho chili, stirring well.
- 4.
Allow the mixture to cool to room temperature.
- 5.
Once cooled, transfer the mixture to a sanitized fermentation vessel, leaving sediment behind.
- 6.
Sprinkle the active dry yeast on top and stir gently.
- 7.
Add the lemon juice and vanilla extract, mixing thoroughly.
- 8.
Cover the vessel with a cloth and secure it with a rubber band to allow fermentation while keeping out debris.
- 9.
Let it ferment in a dark, cool place for 2-4 weeks, checking occasionally.
- 10.
After fermentation, strain the mead to remove spices and transfer to bottles, leaving room for carbonation.
- 11.
Optionally, add the cinnamon stick during bottling for added flavor, then seal and refrigerate.
- 12.
Let the bottles chill for at least 1 week before serving. Enjoy chilled or over ice!
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