Mulled Blood
Nothing beats the Winter blues like the gently spiced and the heated fresh blood of a human. Wet your fangs with this delicious and easy recipe! You will need:
750ml freshly drained warm human blood. If you have no fresh human blood, frozen is fine. Otherwise swap with a bottle of Left Field Merlot.
2 x Blood Oranges. (Or normal oranges.)
100g Caster Sugar, which is the baby version of normal sugar.
3-4 Cloves. (VERY IMPORTANT: Clove the SPICE. NOT cloves of garlic.)
1 Cinnamon stick. Optional: sharpen the end with a pencil sharpener for a bit of classic undead humour.
2 x Star Anise. Be careful not to pierce your tender skin with this vicious devil spice.
A pinch of nutmeg to balance out the iron in the blood. (Works with wine too.)
- Flay the skin of an orange before crushing the flesh’s juices into a pan. Desecrate this with the spices and sugar.
- Add half a cup of the warm human blood or Left Field Merlot and heat gently, stirring to create a moist red goop.
- Once the sugar has dissolved into oblivion, slowly add the rest of the blood. Stir and heat, but don’t boil or you’ll damage the potion’s power.
- Capture the spices, and serve the hot blood in a goblet. Dismember the remaining orange and dispose of the lifeless chunks in the hot blood as a sacrifice/garnish.