Things are getting decidedly chilly so I thought I’d share some of my favourite festive drinks from The Pyromaniac Chef Cook Book. There are lots of cosy recipes in both The Pyromaniac Chef Cook Book and my new Hygge Huts to keep you warm this winter.
Over on my Facebook Page I’m running an advent calendar packed full of giveaways and both books will feature as prizes so head over there to be in with the chance of winning.
This is an amalgamation of drinks I’ve had at various Christmas markets across Europe. I’m certain the flaked almonds are a Swedish addition but have no idea what started the Cointreau. Serves six.
700ml red wine
50g dried berries
30g soft dark brown sugar
1 star anise
1 cinnamon stick
30g flaked almonds
- Toast the flaked almonds in a dry pan.
- Place all remaining ingredients in a pan and heat.
- Serve in mugs, using a ladle to put some fruit into each glass, and top with almonds.
Spiced Apple Juice
I adore mulled wine and could quite frankly drink it at any time of day throughout December. However, I need to drive and have a passing interest in the state of my liver so this is my go to mulled drink the vast majority of time. Whether you need the sugar and how much you need depends upon the tartness of the apple juice. The cinnamon stick and star anise can be used a few times. Serves one.
200ml cloudy apple juice
1-2tbp soft dark sugar
Few scrapings of fresh nutmeg
- Place all apple juice, sugar, cinnamon and star anise in a pan and heat.
- Pour into a mug and scrape over some fresh nutmeg.
I love this but save it for absolute special treats as the calorific footprint is pretty horrific. The chilli doesn’t make it spicy but rather makes it super warm. The chilli can be used a few times in this way (but only for hot chocolate).
50g dark chocolate
150ml whole milk
1 red chilli
- Pierce the chilli a few times.
- Place chilli, milk and chocolate in a pan over a fire. Stir until the chocolate melts.
- Remove the chilli and pour into a mug. Top with a marshmallow.