Ovvio Organics Mulled Red Wine:
1 bottle of red wine (a light one like a Pinot)
6 tablespoons of Ovvio Organic Mulled Christmas Tea
- Approx 5 tablespoons of Organic Coconut Sugar or Raw Honey to taste
- Simmer the below for 1 hour on low to medium heat i.e. 70-80 degrees celcius
- You can also add a handful of dried cranberries or currants, orange or clementine slices to taste.
Recipe: OvvioOrganics.com.au
Winter Spiced Old Fashioned
(Makes 4)
1 cup sugar
1 cup water
3 cardamom pods
1 star anise
1 cinnamon stick
350 mLs sweet bourbon (or whiskey)
1 orange, cut into 8 wedges
8 maraschino cherries
optional garnish:
4 cinnamon sticks
- Place first five ingredients into a saucepan and simmer over medium heat until the sugar dissolves.
- Bring the mixture to a boil then cover and remove from heat. Allow the mixture to steep for 30 minutes. Strain the spices from the sugar syrup.
- Allow the mixture to cool completely before placing in the fridge for an hour to chill.
- Divide an orange wedge and two cherries into each four glasses and muddle together.
- Place the chilled syrup, bourbon and ice into a large shaker and shake until well combined.
- Divide the mixture into each glass and top with an extra orange wedge, squeezing the wedge before dropping into the glass.
- Garnish each glass with a cinnamon stick, if using and serve.
Recipe: SpoonForkBacon.com
Baileys Hot Chocolate
1/4 cup cocoa powder
1 tablespoon white sugar
Pinch of salt
3 cups whole milk
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
2 teaspoons vanilla extract
1 teaspoon espresso powder (or 1/2 cup brewed espresso)
90 mLs Amaretto
120 mLs Irish whiskey
Marshmallows to garnish
- In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate.
- Heat over medium heat, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
- Add vanilla, espresso, Amaretto, and whiskey and stir to combine.
- Pour into glasses and serve with marshmallows.
Recipe: SeriousEats.com