Warm mulled mead is the perfect comforting drink to share in the great feasting halls of Rohan inspired by JRR Tolkien’s The Lord of the Rings.
A Feast in Rohan – Inspired by The Lord of the Rings
Let us travel to Middle Earth, crossing the Fords of Isen at the Gap of Rohan, for a feast with the Rohirrim. A feast in the great Northern kingdom of men is imbued with the courage and nobility of its people and their deep connection to the land. Gather in the Golden Hall of Meduseld, seat of the King in the city of Edoras, to sing songs of great battles and heroic deeds while feasting.
To create recipes worthy of the horse-lords, we take inspiration from the ancient cultures that influenced Tolkien’s vision of Rohan to the geographical region of Rohan itself.
A Mulled Mead
Tolkien’s inspiration for the Kingdom of Rohan came primarily from the ancient Germanic cultures of Northern Europe. Meduseld, the feasting hall at the centre of Edoras, is said to have been inspired by the mead hall, Heorot, from the Old English poem, Beowulf. The cultivation of mead has a long and storied history in ancient Germania which suggests that the people of Rohan would likely enjoy this fermented honey beverage. Sweetened with honey and heavily spiced, this warm and comforting mulled mead is the perfect drink to share at the feast tables of Meduseld.
Ingredient Notes
Mead: Mead has a mild honey flavour and there are sweet and dry varieties. For this recipe I suggest using a plain sweet mead. I used a local mead, Vinum Regum, from Festina Lente Estate Winery.
Spices: I used a blend of whole spices such as cinnamon sticks, whole cloves, and whole star anise. Fresh ginger adds a hint of spicy heat to this mulled mead.
Apricot brandy: A splash of apricot brandy adds a hint of fruity sweetness to the mulled mead. You could also use an apple or pear brandy, or even regular brandy instead.
How To Make Mulled Mead
Mull the mead
In a saucepan, combine the mead, orange slices, fresh ginger, cinnamon sticks, whole star anise, and whole cloves. Place over medium heat and allow the mead to warm up. Turn the heat down to low before it begins to simmer. Allow to steep on low for 30 to 60 minutes. Do not allow the mead to boil which would evaporate the alcohol.
Serve the Mulled Mead
After steeping the mead, add the apricot brandy and honey to taste. Strain the fruit and spices from the mead and serve in mugs. Garnish with cinnamon sticks or whole star anise. Enjoy!
