Mulled beer is a popular drink during Poland’s cold winter days, especially in the mountains.
There are various ways of making it, but my dad’s version (which has a whisked egg in it) is the best. This recipe is actually similar to a medieval beer soup that Poles used to consume for breakfast.
Although this is my favorite recipe, there are far simpler ones. For instance, in the Polish mountains, they drink dark beer heated with cinnamon, nutmeg, and honey — which is also very good.
Tatra’s Winter Warmer: Creamy Mulled Beer
- 4 cans of light beer
- 1 tablespoon ground cinnamon
- 1 teaspoon cloves
- 3 eggs separated
- pinch of salt
- 1 tablespoon brandy
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- light brown sugar
- Put the beer, cinnamon, and cloves into a pan and place over a very gentle heat, stirring all the time. Once it is warm (but not hot), cover it, remove from the heat and allow it to infuse with the spices for 10 minutes.
- Whisk the egg whites with a pinch of salt until stiff peaks form. Blend the yolks with the sugar in a separate bowl until creamy. Once the yolk mixture is smooth, add the honey. Blend the egg yolk mixture with the whisked egg whites and then start to slowly pour the mixture into the warm beer. Again, four hands are better than two for this, as you need to stir the beer continuously. Whatever you do, do not let the mixture get too hot, or you will end up with sweet scrambled eggs in your beer.
- Once the eggs are incorporated into the beer, stir for a couple of minutes or so over a low heat.
- Add the vanilla extract and brandy right at the end, just before turning the heat off. Cover the pan and leave for a few more minutes before serving. It should be warm but not boiling.