It’s been hot! In the search to stay cool, we’ve been blending mead with frozen fruit and ice. Our favorite pairings so far have been Mulled Over with blackberries and Toby’s Brew with cherries. Blackberries and cinnamon go surprisingly well together, and coffee lends a similar tannic feel to the cherries that you would get from chocolate. Pictured above is the latter. This is super easy to make and drink – all you need is a blender. Ice is optional – it helps to thicken the slushy, particularly if you want to use a larger amount of mead. This is also a great way to use up a bottle that’s been sitting around open for a bit too long and has begun to oxidize.
We use 2 cups frozen fruit, 1 cup mead, 1 cup ice. Adjust ratios as you see fit. Blend, drink, and find a friend with a pool.
It’s grilling season! And I’m having kittens over how easy it is to pair Toby’s Brew with grilled foods, which lend themselves well to spice rubs, marinades, and seasonings that pair excellently with coffee.
The chicken was marinated for a couple of hours in a blended slurry of olive oil, soy sauce, a small onion, 4 garlic cloves, 3 green onions, a seeded jalapeño, and jerk seasoning which includes cinnamon, nutmeg, thyme, allspice, salt and pepper. It is shown here with grilled plantains brushed with leftover marinade and broccoli slaw.
Chocolate and coffee: match made in heaven! You can pair a coffee mead with almost any chocolate dessert for a treat. The only exception might be chocolate ice cream. I don’t think mead goes with ice cream at all, ever, but maybe that’s just me. I’d love to be proved wrong.
You can use your favorite chocolate pie or tart recipe. This was sort of like a chocolate meringue pie except I exchanged the meringue for whipped cream. You can even add a dash of chili powder and cinnamon if you’re feeling adventurous!