Zuza Zak’s mulled beer

Mulled beer is especially popular in the Tatra Mountains. This recipe is similar to a medieval beer soup that Poles used to consume for breakfast.

SERVES: 4 TAKES:20 MINS

INGREDIENTS

4 cans light beer

1 tbsp ground cinnamon 1 tsp cloves

3 eggs, separated

2 tbsp light brown sugar 2 tbsp honey

1 tbsp vanilla extract 1 tbsp brandy

METHOD

Put the beer, cinnamon and cloves into a pan and set over a very gentle heat, stirring constantly. Once warm (but not hot), cover, remove from the heat and allow to infuse with the spices for 10 mins.

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, then start to slowly pour the mixture into the warm beer (four hands are better than two for this, as you need to stir the beer continuously). Don’t let the mixture get too hot or you’ll end up with sweet scrambled eggs in your beer. Once the eggs are incorporated into the beer, stir for a couple of mins or so over a low heat.

Add the vanilla extract and brandy right at the end, just before turning off the heat. Cover the pan and leave for a few more mins before serving — it should be warm but not boiling.

Taken from Polska (£25, Quadrille)