It’s the Christmas season, so once again I’m trotting out my lamb’s wool blog. But the giveaway is new, and if that’s what you’re here for, feel free to scroll to the bottom. But really, you should try drinking lamb’s wool. It will be a moment of true happiness for your palate.
It doesn’t taste anything like wool, I promise. I suppose the beer foam and apples make it look a bit like wool. I mention lamb’s wool in some of my Christmas novellas (such as The Right to Remain Single and A Lady’s Lesson in Seduction). I couldn’t resist trying to make some for myself. It’s wonderful – and if you’re not a beer drinker, it doesn’t matter. I don’t drink, so I used O’Doul’s non-alcoholic beer, which worked just fine.
To make a long blog short, if you’re in Britain, just follow this link and voilà, there’s the recipe. If you live Elsewhere, you may have to make adjustments re ingredients and measurements. Regardless, print out the recipe first and then read on – I’m only discussing the minor changes I made.
I went way wrong the first time, because I used whichever apples I happened to have in the house. They were far too sweet for this recipe. I should have looked up Bramley apples and found out more about them before I started, but I’m an impatient cook.
Onward to the second time, which worked: I used Turbinado sugar instead of Demerara (as far as I know, they’re similar in flavor), Granny Smith apples, and O’Doul’s non-alcoholic beer. You’re on your own re any other kind of beer or ale, but please, please, start out with it at room temperature. I’m not saying this because I was brought up on room temp beer and like it that way (although this is true). I’m saying it because you’re going to warm the beer a little before putting the drink together, and the gentler and quicker the warming process, the better for the lamb’s wool.
If you’re in the US, like me, you’ll need a cooking scale to weigh some of the ingredients. Either that, or you can use my approximations. For the sugar syrup, I used less than a cup of granulated sugar, a little more than ¾ cup of water, and ¾” of a cinnamon stick. The other ingredients don’t need measuring. Use all of them. It’s well worth buying allspice berries and fresh ginger, for example, even if they’re not household staples for you. The syrup is magnificent – so delicate and tasty that it’s heavenly just on its own.
For the puree, I used a few large Granny Smith apples and less sugar than it called for. Somewhere between 1/3 and 1/2 cup seemed good to me, but I didn’t want to make the drink too sweet. The nutmeg and ginger were as called for in the recipe.
Just to prove that I actually made the lamb’s wool, here’s a pic. Try it! It’s a warm, wonderful winter drink.
As for the giveaway, I’m offering a Kindle copy of one of my favorite Christmas novellas, A Lady’s Lesson in Seduction. To enter, click this link and fill out the form.
Here’s the blurb:
Once a notorious rake, Camden Folk, Marquis of Warbury, is now consumed by desire for only one woman: beautiful young widow Frances Burdett. And the Yuletide festivities at his country estate present the perfect opportunity for seduction…
After her brief and unsatisfying marriage, Frances Burdett swore never to become tied to another man. Then a passionate kiss under the mistletoe reawakens longings she thought buried forever. But can she give in to the pleasures of the body with a rogue like Cam—without losing her heart?