Is there anything better than tucking up by the fire on a cold winter’s night, warm beverage in hand? Not really. Get into the cosy winter spirit and give one of these winter warmers a try.

Hot chocolate

  • 4 cups milk
  • ¼ cup cocoa powder
  • ¼ cup granulated sugar
  • ½ chocolate (chips or bar)
  • ¼ teaspoon vanilla extract

Heat milk, cocoa powder and sugar over low/medium heat in a small saucepan, whisking frequently until warm (not boiling. Add chocolate and whisk constantly until melted and evenly distributed. Whisk in vanilla extract. Serve immediately. Serves four.

Golden milk

  • 1.25 cups plant milk
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • Pinch of black pepper
  • 1 teaspoon maple syrup (or similar sweetener)

Heat and whisk all ingredients together over medium heat until smooth and hot. Serve immediately. Serves one.

Red velvet latte

  • 1 cup milk
  • 1 tablespoon sugar
  • 85g chocolate (chips or bar)
  • ½ tablespoon beetroot or red velvet powder
  • ¼ teaspoon vanilla extract
  • ½ cup fresh brewed coffee

In a medium saucepan, bring milk and sugar to a simmer over medium heat, stirring to dissolve the sugar. Remove from heat, and stir in chocolate until well melted. Stir in beetroot/red velvet powder, coffee and vanilla. Serve warm. Serves one.

Dalgona coffee

  • 2 tablespoons instant coffee
  • 2 tablespoons hot water
  • 2 tablespoons granulated sugar

Add instant coffee and sugar to a bowl and mix, then pour in hot water. Using a hand mixer, blend until thick and creamy. Fill half a glass with milk and ice cubes, then spoon whipped coffEe mixture on top. Serves two.

Pumpkin spice latte

  • 2 cups milk
  • ¼ cup pure pumpkin puree
  • ¼ cup sugar
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla essence
  • 1 cup coffee

In a saucepan, whisk milk, pumpkin, pumpkin spice, vanilla and sugar together over medium heat. Keep whisking and heat until milk starts to bubble. Remove from heat and pour into mugs, then garnish with caramel syrup, cinnamon or whipped cream if preferred. Serves three.

Mulled wine

  • 2 large oranges (1 peeled and juiced, other sliced for garnish)
  • 4 ¼ cups (1 litre) red wine
  • 1 ¼ cups brandy
  • ½ cup dark brown sugar
  • 2 cinnamon sticks
  • 6 whole cloves
  • 3 cardamom pods, slightly crushed

In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about two minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavours meld, about 30 minutes. Strain the mixture, discarding the solids. Ladle into cups or mugs. Garnish each with a reserved orange round.



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