Get your glittery apron on, stove ready, cinnamon sticks out — it’s time to make some hot stuff. And it’s super easy. Choose between these six simple hot cocktail recipes which get the ratios just right and win the best host award from your friends and family. All the recipes express measurements for one — it’s up to you how many times you multiply them! And just a heads-up: to avoid a not so cheerful holiday visit to the emergency room, don’t forget to use heat resistant glasses.
GIN, HONEY
Ingredients
- 15 ml gin
- 15 ml mead
- 70 ml unfiltered apple juice 30 ml fresh orange juice
- 2 cloves
- 1 tsp honey
- pinch of cinnamon
- 2 dashes of Angostura bitters
- 1 star anise
- orange zest
- some more orange zest / cinnamon stick for garnish
Method
Mix all the ingredients in a pot over low heat. Cook for a few minutes, until it gets warm, but not too hot! Strain well, pour it in a glass and garnish with some orange zest and a cinnamon stick. Cheers!
THIS IS WHERE ALL THE BUTTERED RUM HAS GONE
Ingredients
- 30 ml dark rum
- 1/2 tsp brown sugar
- 1 cube unsalted butter
- 50 ml apple juice
- 50 ml water
- pinch of cinnamon or cloves pinch of salt flakes cinnamon stick for garnish
Method
In a saucepan, melt the sugar in hot water, then add the dark rum and butter. Take in the heavenly scent. After everything is well combined and heated, pour into a glass and top up with some hot water. Finally, season with salt flakes and garnish with a cinnamon stick. Enjoy profusely.
¡CHOCOLATE CALIENTE!
Ingredients
- 60 g chocolate chips
- 10 ml simple syrup
- 2 pinches salt flakes
- 120 ml whole milk
- pinch cinnamon
- 1/4 fresh chili pepper
- 10 ml Mezcal
- cinnamon stick / chili flakes / chocolate shavings for garnish
Method
Eat 5 grams of chocolate. Then combine the rest with simple syrup and salt in a medium sized pot. Add milk, a pinch of cinnamon and a bit of fresh chili pepper (careful with the heat!) Cook over medium heat until the chocolate has melted and the mixture gets hot. Whisk gently to homogenize the mixture completely. Get the chili out. Return to pot and add Mezcal. Heat it through. Using a milk frother or a whisk, beat the chocolate until foamy. Get the sinful mixture off the stove and garnish with some chili flakes, chocolate shavings and/or a cinnamon stick. Serve and slurp immediately.
LIQUID GINGERBREAD
Ingredients
- 30 ml bourbon whiskey
- 15 ml apple juice
- 10 ml lemon juice
- 3/4 tsp grated ginger
- 2 tbsp sour cherry syrup freshly ground black pepper
Method
Combine apple juice, cherry syrup and bourbon in a pot, then add grated ginger and lemon juice. Heat the mixture through. Pour the cocktail into a glass or mug. Finish up with a bit of freshly ground black pepper on top. If you want to step the game up a bit — maraschino cherries make a great pairing!
MULLED WINE CLASSIC: A MUST-DRINK
Ingredients
- 150 ml red wine
- 15 ml fresh orange juice
- 50 ml water
- 1/4 apple, thinly sliced
- 1 tsp white sugar
- pinch cinnamon
- 5 cloves
- orange slices / cinnamon sticks for garnish
Method
Combine all the ingredients in a pot and heat until the mixture boils. Turn off the heat and ladle the good stuff into a glass. Garnish with some cloves, orange slices and/or cinnamon sticks. It’ll get you high on Christmas in seconds!
HOT TODDY, TWIST BLOODY
Ingredients
- 60 ml whisky
- 2 tbsp blood orange juice 1 tbsb honey
- 350 ml hot water
- blood orange slices
Method
Mix water, honey and blood orange juice in a small saucepan and heat until the honey has melted and the mixture is hot. Turn the stove off and stir in the whisky. Garnish and juice up with some blood orange slices. Et voilà
