Two words: Mulled Jam Rock. We know you love it cold, but have you tried it hot?

Yes, hot beer may seem totally strange and completely suspect, but if you're a mulled wine fan we can confirm that Jam Rock makes a delightful substitute. The blackberry and vanilla complement traditional mulling spices very well. Put it in a mug and enjoy it outside by the fire, you won't be disappointed.

INGREDIENTS

One (1) 473ml can Jam Rock
One (1) tablespoon of mulling spices (we use the mix from The Silk Road Spice Merchant but you can experiment with your own blend of allspice, cloves, mace, cardamom, or whatever you like)
One (1) teaspoon fresh ginger, sliced
Two (2) tablespoons of brown sugar
Orange peel from about 1/4 of an orange
One (1) cinnamon stick

DIRECTIONS

Heat everything together in a small pot and simmer for about 10 minutes. You don't want a big rolling boil, you just want the flavours to mingle. Then turn off the heat, put a lid on the pot and let the flavours settle for another 5 minutes. Pour into a glass or mug and serve with orange slices and a fresh cinnamon stick. Voilà! Mulled Jam Rock.

BREWER’S NOTE

A tea steeper works well to contain the mulling spices during the whole process. Otherwise, you might want a strainer to remove all the bits before serving. This is also why we slice the ginger and use a peeler on the orange instead of grating them both.