Sipping on chill-chasers

Winter-warming liquids don't have to be limited to soups. A host of warm winter drinks can thaw cold bodies in coming months. Naomi Mitchell reports.

Spicy mulled wine exudes a welcoming aroma in winter.

Mulled wine is very popular with the British in the Northern Hemisphere winter, but more Kiwi restaurants and cafes are following the trend and adding it to their menus in cooler months.

Trawl through any old cookbook and you will read various accounts of how wine came to be served warm.

The most common is that wine used to go bad, so spices and sweeteners like honey were added to disguise the tainted flavour.

Making mulled wine is a good way to use up cask wine, or a wine that you don't like drinking on its own.

Ideally, look for a wine that has a good body.

Among the host of recipes available, find one with a level of spices or fruit that suits your taste.

In any case, make sure not to boil the wine.

Using a crockpot on a low setting is a good way to keep the drink warm if you are serving a large number of guests over an extended period.

If you are looking for a non-alcoholic drink, consider using grape juice instead of red wine. However, most grape juices on the market are very sweet, so adjust the recipe by reducing or eliminating sugar.

Hot chocolate is another classic drink for the cooler months, and its history is also lengthy.

In the 17th century, hot chocolate was made with a selection of spices and peppers to flavour the cocoa.

Everyone has his or her own tastes when it comes to hot chocolate.

Some like it as sweet as possible; others want it particularly dark and rich.

In any case, use the best cocoa you can get your hands on.

If you are using regular hot chocolate powder, consider using spices to add a kick.

Small amounts of cinnamon, vanilla, cardamom or ginger go well with hot chocolate.

Extra special, ultra-rich, very creamy hot chocolate should not be served in mugloads. Think espresso cups, or even shot-glasses.

There is a great range of pre-made syrups available for those who like a shot of sweetness in their hot drinks.

Monin's range, which includes butterscotch, vanilla, hazelnut and a pre-made spices blend, can be frequently spotted in cafes and using them is almost foolproof.

You can also add the cafe touch to your milky drinks by dusting them with drinking chocolate or cinnamon.

To dust a pattern on your hot drink, cut out a shape, such as a heart or a star, in a piece of baking paper.

Lay the paper shape over the creamy froth and shake drinking chocolate or cinnamon over it.

When you have enough coverage, gently remove the shape and you will be left with your cut-out image.

Serve the drink immediately.

Honey also makes a very good sweet base for drinks and goes particularly well with lemon.

Add a teaspoon to herbal teas for an easy sweet fruity treat, or make your own warm winter fruit drink from scratch.

RECIPES

Hot Whisky Toddy
1 cube sugar
Boiling water
60ml whisky
squeeze of lemon juice

Put sugar into punch cup and fill two- thirds full with boiling water. Add whisky and lemon juice. Stir and decorate with a slice of lemon. Sprinkle nutmeg on top.

Gourmet Hot Chocolate
2 cups milk
1/2cup unsweetened cocoa powder
1/4cup sugar
50g dark chocolate, chopped
1 pinch salt

Gently bring milk, cocoa powder and sugar to a simmer in a heavy-based saucepan. Whisk frequently and don't allow it to boil. Add chocolate and whisk until melted and smooth. Add salt; bring to simmer, whisking until frothy. Pour into small mugs. Sprinkle with marshmallows or whipped cream.

Mulled Wine
1 750ml bottle red wine
1 cup sugar
1 cup water
8 whole cloves
2 sticks cinnamon
1 lemon, 1 orange

Peel the lemon and orange. Remove the white pith (discard the pith as it can add bitterness) and slice the fruit. Place the water, sugar, spices, the peel, and the sliced fruit in a saucepan and simmer gently for five minutes. Add the wine and place onto a low heat to infuse for 15-20 minutes. Strain the mulled wine and serve in glasses or mugs.

Spicy Lemoon Honey Drink
500ml water
1 tsp whole cloves
cinnamon stick, broken
1 level teaspoon ground ginger
honey to taste, lemon juice

Pour the water into a saucepan, add the cloves and broken cinnamon stick and bring to the boil. Lower the heat and simmer in a covered pan for 5 minutes. Remove from the heat add the ground ginger. Leave to infuse for 30 minutes. Reheat before use to just below simmering point. Strain the liquid into mug, adding the juice of half a lemon. Sweeten to taste with honey.

- © Fairfax NZ News