Traditional Spiced Mulled Wine

Makes 24 glasses or 12 half-pint mugs

2 bottles medium or full-bodied red wine (Bulgarian Cabernet Sauvignon is ideal)
1.5 litres water
1 orange, studded with 10 cloves
2 oranges and 2 lemons, sliced
6 tbsp sugar or honey
5cm cinnamon stick
2 tsp finely grated fresh root ginger
2 tbsp fruit liqueur such as cointreau, grand marnier, calvados or cherry brandy

1. Mix all the ingredients together in a slow cooker or a large saucepan. Heat very gently for about 20 minutes. Do not boil, or you will boil off the alcohol.
2. Stir gently to ensure that the sugar or honey has dissolved.
3. Serve with a ladle and keep warm over a low heat.

Bonnie Prince Charlie’s Toddy

This easy-to-make pick-you-up is enough for one in a mug or a thick glass. For more servings, simply multiply the amounts given below by the number of guests.

Serves 1

1 tbsp Drambuie
1 tbsp sweet red vermouth, such as Martini
150ml water
2 slices lime

1. Warm the ingredients gently in a saucepan.
2. Serve in hot toddy glasses.

More delicious recipes on next page...

Cassis Cold Clearer

A winter variation on the famous French classic, this is great for all the family, as it has lots of vitamin C, both in the blackcurrant and the lemon juice. For children and teetotallers, simply use water rather than white wine.

Serves 1

1 glass dry white wine (or water)
1 tbsp Crème de Cassis (alcoholic) or blackcurrant cordial
1 tbsp lemon juice
honey or sugar to taste

1. Heat ingredients together but do not boil.
2. Serve in mugs or thick wine glasses.

Hot Hoppy Beer

If you are freezing cold after a long winter walk, this will hit the spot. If available, it’s best to use an Eastern European lager as they tend to have much more flavour.

Serves 4 – 6

2 large bottles Budvar or similar
6 tbsp honey
1 tsp freshly grated nutmeg
2 egg yolks

1. Gently heat the lager, honey and nutmeg, but do not boil.
2. Beat the egg yolks in a separate bowl and mix in 4–5 tbsps of the warmed lager.
3. Slowly return all this liquid to the saucepan, stirring all the time so that the eggs do not curdle.
4. Simmer for 3–5 minutes and serve in hot toddy glasses.