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Winter Warmers


Brrrrrrrrrr... *shudder* Winter is showing no sights of slowing (just snowing!) - so we need something wonderfully warming to get round those cockels - so whip out those saucepans and heat up some of these, guaranteed to bring some life back to into those cold January bones.

From mind-blowing mulls to heavenly hot chocolates, these tipples are the perfect gift to yourself during these winter days. Just follow the recipe and snuggle up in a blanket by the fire and enjoy a little cocktail and chill time.

Sloe & Mulberry Mulled Wine

In one of our Christmas posts last year - the aptly named A Taste of Christmas - we mentioned how integral a batch of mulled wine is if you're looking to give your home that festive feel. But that doesn't mean that you can't get your mull on in November - and nor should you be forced to stick to the same old boring recipe; there are plenty of other mulled concoctions for you to try.


For instance, why not 'spice' that mulled wine with some sloe gin? A fantastic way to bring new interesting flavours to your drink and make it even more festive.

To get the most out of your sloe mulled wine we recommend that you follow Williams Chase recipe and use their amazing Williams Sloe & Mulberry Gin.


  • Bottle of Red Wine (Amancaya Malbec Cabernet 2013)
  • Cinnamon - 2 sticks
  • Clove - 1 tbsp
  • Star Anise - 2 Stars
  • Orange Slices - 1/2 whole orange
  • Lemon Slice - 1/2 whole lemon
  • Sugar 100g
  • Angostura Bitters - 3 dashes
  • Williams Sloe & Mulberry Gin

Method: Add all ingredients to a pan and gently warm (do not boil). Allow to infuse over a low heat for 10-15 minutes. Take off heat and allow to cool, strain liquid through a fine strainer and use.

The Espresso Rumtini

The crazy Pirate's over at Pirate's Grog have put a warming twist on the now classic Espresso Martini, swapping out vodka for rum. It's a great winter cocktail and classy update to an icon.


Method: Add the ingredients to a Boston shaker and fill with ice. Shake hard and double strain into a chilled coupette. Garnish with three coffee beans or a shave of dark chocolate.


White Mulled Wine

Not a big red wine fan? Well why not try this interesting variation...


When making your own white mulled wine remember to choose a wine that is not too acidic. We recommend using Viognier Baron Philippe De Rothschild 2015.



Method: Peel orange in strips using a vegetable peeler, being careful not to remove any pith (the white part). Push cloves into peel. Combine clove-studded orange peel, the star anise, ginger, water, and sugar in a saucepan over medium heat. Bring to a simmer, stirring to dissolve sugar, and cook for 10 minutes. Remove from heat, and add wine. Let stand for 20 minutes to mull. Just before serving, gently reheat mulled wine over medium heat until just beginning to simmer. Serve warm.

(Check out this amazing recipe - and more - from Martha Stewart)


Charles Dickens Punch

Looking for a great winter warmer for your party season? Well look no further. This Charles Dickens punch will really fire up some conversation!Charles-Dickens

You see, Dickens was a huge fan of punches, and even mentioned them in his books:

“When Mr. Pickwick awoke next morning, there was not a symptom of rheumatism about him: which proves, as Mr. Bob Sawyer very justly observed, that there is nothing like hot punch in such cases: and that if ever hot punch did not fail to act as a preventative, it was merely because the patient fell into the vulgar error of not taking enough of it.”
(The Pickwick Papers, 1836)

Now, we don't recommend taking as much punch as Dickens would clearly want you to. After all, this is a very boozy punch, guaranteed to warm you up - in more ways than one.


  • Zest of 2 lemons, cut into several pieces each
  • Demerara sugar 200 grams
  • 400ml of dark rum
  • 250ml of brandy/cognac
  • Juice of 3 lemons
  • 1 Litre of boiling water
  • (more sugar to taste)

Method: In a 4-quart saucepan combine the lemon zest, sugar, rum, and the brandy. Warm over low heat. Be sure there's no exhaust fan running. Stand well back as you light the liquid with a long match. When the flames have gone out, stir in the lemon juice and the water. (This can be done in a large heat proof bowl if you want a show - be careful though, you probably look better with both your eyebrows intact!) Taste for sugar. Bring the punch to a very gentle bubble, cover completely and cook 10 minutes. Remove the lemon zest. Set aside up to 3 hours, or refrigerate overnight. Serve warm, ladled into handled cups.

Hot Buttered Rum

Hot buttered rum is one of the many classic winter cocktails from the land of stars and stripes. Whilst the most calorific cocktail on this list, it's also one of the tastiest!

hot buttered rum

With roots dating right back to colonial times, due to the advent of imported Jamaican rum, Hot Buttered Rum has been a festive favourite for hundreds of years. And, with such a rich, syrupy, and deeply comforting taste, we can understand why. This is one great big hug of a drink.

We recommend using Blackwell Rum for that authentic Jamaican taste and feel.


  • 2/3 Packed cup of dark brown sugar
  • 1/2 cup (1 stick) of unsalted butter - room temp
  • 1/4 cup of honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • pinch of salt
  • 3/4 cup of spiced rum - Blackwell Rum
  • 2 cups of boiling water

Method: Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

(Check out this recipe, and more, from Rachael Ray)


Spiked Hot Chocolate - Choc-Orange

The internet is chocca-block full of boozy hot chocolate recipes these days, this hot-choccy is a serious citrus hit with us.



  • 150ml Milk
  • 50ml Double cream
  • Zest of 1/2 orange
  • 50g Dark chocolate, chopped
  • 25ml orange liquer - Grand Marnier

Method:Heat the milk, cream and orange zest together in a saucepan until simmering then remove from the heat and pour through a sieve into a jug to remove the orange zest. Pour the infused milk mixture back into the pan and add the chocolate, stirring until the chocolate has melted and is really smooth. Put the pan back on the heat to warm through then add the orange liqueur. Pour into a mug and serve.

(Check out this recipe and more like it here on BBC Food)


Baileys & Amaretto Hot-tails

Baileys is often considered the 'cream' of the crop in relation to winter warmers. Which would explain the vast amount of Baileys recipes that are available on the web. One recipe that stood out to us though was the amazing 'Baileys & Amaretto Hot-tails' by Rosie Thomas (AKA: The Londoner).




Method: Gently heat your milk in a saucepan and add the cocoa powder. Stir until chocolatey, add a pinch of nutmeg. Pour in a good slug of Baileys. Follow with a generous drop of Amaretto. Stir until hot and smooth. Pour into mugs.

Top with whipped cream, pop in a candy cane stirrer and dust with cocoa powder.

(Check out this wonderful recipe on The Londoner)


Hot Gingerbread Punch

And just when you lost all hope of ever running fast enough to catch that damn gingerbread man, it turns out that there are other ways to get that gingerbread fix.


Dark beer, dark rum, and lots of spices give this hot punch its distinctive gingerbread taste. A dollop of whipped cream and a sprinkling of ground cinnamon complete this full-flavoured Christmas treat.


  • 3 cups water
  • 2 12-ounce bottles of Wild Card - Ace of Spades
  • 3/4 cup sugar
  • 1/2 cup finely chopped peeled fresh ginger
  • 12 whole cloves
  • 3 cinnamon sticks, broken in half
  • 3 whole cardamom pods, cracked
  • 1 orange
  • 1 1/2 cups of dark rum (Don Papa)
  • Lightly sweetened whipped cream
  • Ground cinnamon

Method: Combine first 7 ingredients in large saucepan. Using a vegetable peeler, remove peel from orange in strips (orange part only) and add to stout mixture. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer over medium-low heat 15 minutes. Remove from heat and let stand 15 minutes. Strain liquid into bowl; discard solids in strainer. Cover and refrigerate punch at least 8 hours or overnight.

Combine chilled punch and rum in large saucepan and bring to simmer over medium-low heat. Pour hot punch into small teacups or large demitasse cups. Top with whipped cream and cinnamon.

(Check out this recipe and more at bon appetit)

Tom & Jerry (for one)

Does chasing all of these winter warmers down feel a bit like a game of cat and mouse? Why not settle for one amazing american classic, the Tom & Jerry.

Similar to an egg nog, the Tom & Jerry is a luxuriously milky warmer with an yolky base - eggcellent for curling up to the fire with. Follow this simple recipe for one to start sipping right meow.



Method: Warm a mug with hot water. Beat the yolk with the sugar and spices until thick. Stir in rum. Beat the egg whites until very stiff. Fold the whites into the yolks. Pour into heated mug and gently stir in milk and brandy. Top with freshly grated nutmeg.


Hot Toddy

Feeling bunged up? *sniff* Unable to to enjoy your night in? Well why not heat up this spiked cold and flu soother and make sure that cold 'nose' exactly who's boss!


A mix of lemon, honey, bourbon and spices, this winter warmer is also a winter necessity. Enjoy when poorly to beat that bunged up beak or whenever else for the sweet and zesty warming goodness!


  • 1 1/3 oz Bulleit Rye
  • 4-5 Cloves
  • 1 Lemon Twist
  • ¼ lemon juice
  • 1 tbsp Honey
  • Hot Water

Method: Cut a lemon twist and stud it with cloves. Next, add fresh boiling water to a mug. Add 1 table spoon of honey or fine brown sugar and stir to dissolve. Add lemon and clove garnish, ¼ ounce lemon juice and stir. Finally, add 1.3 ounces of Bulleit Rye or Bourbon and stir a final time. (Add honey to taste if necessary)


Red Rudolph

Yes, that's right, everybody's favourite reindeer has turned into everybody's favourite boozy winter warmer and it's leading the way as our favourite.


We aren't sure whether Santa's other reindeer managed to get their own cocktails too, but if they are as boozy as this one then we would have to suggest that you reign yourself in before you attempt to drink them all...


  • 1/2 ounce Cointreau
  • 3/4 ounce cinnamon schnapps
  • 1/2 ounce vodka
  • 6 ounces cranberry juice

Method: Heat the cranberry juice until it’s hot. Pour everything else into an Irish coffee mug and then slowly add the hot juice. The temperature of the drink will be warm. Top it with whipped cream and garnish with sugar sprinkles on top.

(Look at this recipe - and more like it - on mixthatdrink.com)