When it’s cold outside, the howling wind makes your blood run cold and you want to wrap yourself in a blanket, it’s nice to be at home, look at the ice patterns on the glass, watch the dancing snowflakes and, inhaling tropical aromas, sip scalding spicy mulled wine.
In the dark and frosty months, “winter” hot drinks will come in very handy; they will bring warmth and celebration to your home. Their warming properties are determined not only by temperature, but also by the characteristics of the spices included in the composition.
Undoubtedly, the leaders in popularity are the “big three” hot alcoholic cocktails: mulled wine, grog and punch.
Mulled wine
At home or in the country, in the living room by the fireplace or even in a modest kitchen, in the company of your favorite friends, spend the evening with leisurely conversations and a cup of hot aromatic mulled wine - what could be more comfortable in the chilly winter.
The tradition of drinking mulled wine came to us from Europe, where, back in the 16th century, recipes for hot drinks with spices from claret and Bordeaux appeared in cookbooks. The warming cocktail was also revered in Victorian England: Negus, an analogue of modern mulled wine, was served even at children's parties.
The name itself comes from the German “gluhende Wein” - hot, flaming wine. In Germany, by the way, according to established rules, the strength of this drink must be at least 7%.
Mulled wine is usually made from red wine with sugar and spices. Sometimes rum, cognac, and liqueurs are added to give a more refined aroma and proper strength.
We offer you an option with fruit, cognac and honey.
750 ml dry red wine;
100 ml water;
3-4 tbsp. honey;
6 buds of cloves;
Grated nutmeg (pinch).
2 cinnamon sticks
5 allspice peas
¼ dried ginger root
½ orange
50-70 ml cognac
Zest of 1 lemon
Boil the water with spices in a pot for 2 minutes, then let it brew for 15 minutes, covering with a saucer or lid. It is this order of preparation that will allow the spices to fully release their aroma and spiciness.
Cut the apple and orange into slices, place together with the zest in a saucepan with a thick bottom, pour in wine, add honey and slowly heat to about 80 degrees. Add cognac. Then slowly pour in the spice infusion and heat it up again, but under no circumstances allow the wine to boil!
Serve hot, garnished with an orange slice. Before serving, the drink can be strained and fruit can be added separately if desired. As a light snack, cookies or pie are most suitable for mulled wine.
It is important to remember the basic rules for preparing mulled wine:
1. The wine should not boil, otherwise the taste and aroma will be irretrievably lost;
2. The slower you heat the mulled wine, the richer its taste will be;
3. Enameled dishes are best suited for cooking;
4. You cannot pour boiling water into wine, this spoils the taste and reduces the value of the drink;
5. Mulled wine is drunk hot, preferably from ceramic cups, which retain the heat and unique aroma of the drink longer;
6. Spices must be added carefully - an overdose must not be allowed. It is better to add less than to oversaturate, otherwise you will ruin the drink;
7. If the drink has cooled down, it is better to drink it cold, but do not reheat it, this will ruin the taste.
The choice of wine depends on the recipe and your taste, but dry red wines are most often used. When preparing mulled wine, you can endlessly fantasize by changing the recipe. Replace the water with juice, add dried fruits, cardamom, vanilla, saffron, coriander, star anise, bay leaf, liqueurs and other alcoholic drinks - everything is in your hands!
Grog
The reliable history of the origin of this drink has sunk into oblivion and become covered with the dust of time. But there are many beautiful legends, and all of them are invariably associated with sailors.
The most popular one is about the stern English admiral Nelson Vernon, who in the mid-18th century began giving his sailors rum diluted with water. For such desecration of the “holy sea ration,” the admiral, who never parted with his “grogram cloak” cape, received the sarcastic nickname Old Grog.
In an attempt to improve the taste of diluted rum, sailors added sugar, lemon, and heated it. And after some time, they fell in love with the drink named after the admiral.
From England, grog migrated to other European countries, and then across the ocean to North America and Australia. Each region added its own special ingredients, and therefore today we have countless recipes for this drink. We offer an option with spices.
600 ml water
2 tbsp. tea
3-5 tbsp. Sahara
3 pcs. carnations
4 allspice peas
3 black peppercorns
6 star anise seeds
cinnamon and nutmeg - on the tip of a knife
Bay leaf
500 ml rum
Boil water and brew tea, adding spices to it. After 5-7 minutes, slowly pour in the rum, then heat it up again to 80 degrees, remove from heat and cover with a lid. After the grog has steeped for 10 minutes, pour into large glasses and serve hot, garnished with lemon.
Hot toddy
Become, fiery drink,
A glorious symbol forever,
That everything can be achieved
If he wants, man!
(Schiller, translation by L. Ginzburg)
It is believed that punch was the first among the “big three” strong drinks to appear.
According to Larousse Gastronomique, the most authoritative culinary reference book in the world, the recipe for punch was obtained by English sailors in India in 1552. It is widely believed that the word itself is derived from pantscha (in Hindi it means “five”), based on the number of required components: tea/ water, rum, fruit juice, sugar and spices.
Having immigrated to Europe, the drink gained great popularity, and, as usual, the recipe began to be modified. This is how cold and hot punches appeared, milk, coffee, fire, with ale and beer - you can’t count them all. It was customary to serve punch in winter and autumn at masquerades and balls. In Russia in the 18th century, even the verb “punchevat” appeared, which means drinking punch in a cheerful company.
What is stopping us today from making punch the main character of the evening and reviving the good tradition of “punching”?
Punch with orange and lemon
2 oranges
0.75 l dry white wine
250 g sugar
8 clove buds
2 cinnamon sticks
½ tsp. nutmeg
Cut lemons and oranges and squeeze the juice out of them. Add dry white wine, sugar, cinnamon, nutmeg, cloves to the juice and mix well. Let the mixture sit for approximately 1 hour. Then heat the resulting mixture, add hot water and rum. Stir the finished punch and serve hot in mugs, garnished with orange or lemon. Ideally, the punch should be served in a large bowl, from where guests will scoop the exquisite drink in small mugs.
Punch today is a universal name for any fruit-based cocktails that are prepared in a large container. If you look for punch recipes, you will find an incredible number of options for a wide variety of mixtures of alcoholic and non-alcoholic drinks. So mulled wine, grog, and some of the cocktails mentioned below can be considered “variations on a theme” and classified as punches. But the drinks that will be discussed are worthy of a separate presentation, although they do not have their own personal legends about their origin.
Hot apple cider
1 star anise
2 cinnamon sticks
6 clove buds
4 tbsp. honey
1 liter apple cider
Pour the cider into a large saucepan and add honey and spices. Heat over low heat, without boiling, for 10 minutes.
Add the apple, not peeled but with the center cut out, and heat until the apple is soft. Pour into mugs or glasses and serve warm.
Toddy
It is believed that Toddy was invented in the 18th century specifically for women for whom the taste of whiskey or rum was too strong.
The name “toddy” itself presumably comes from the name of an Indian drink made from fermented palm sap. The term was brought to Scotland during the East India Company.
300 ml whiskey
10 tbsp. l. honey
1 cinnamon stick
6 clove buds
lemon zest for garnish
½ tsp. nutmeg
Put honey in a container, pour whiskey and lemon juice. Separately, brew tea with spices, leave for 10-15 minutes, strain and pour the liquid into a saucepan. Stir, heat to 70 degrees and serve hot.
Hot chocolate with brandy
50 g dark chocolate bar (at least 70%), broken into pieces
225 ml milk
1 tbsp. l. powdered sugar
1 cinnamon stick
300 ml freshly brewed hot strong coffee
100 ml brandy
orange zest for garnish
Heat chocolate, milk, sugar and cinnamon in a heavy-bottomed saucepan. Bring to a boil, stirring constantly with a whisk. Remove from heat and add freshly brewed coffee and brandy. Take out the cinnamon stick. Serve in tall heatproof glasses.
Crambambula
This ancient strong drink with an unusual name appeared in the Grand Duchy of Lithuania around the 18th century. Spices for it were imported from India.
It is known that the Belarusian recipe of vodka, honey and spices existed in pre-revolutionary times, but the drink gained popularity only in the 2000s. Now it is served in many restaurants in Belarus.
Today, all spices are available, so krambambula can be easily prepared at home.
400 ml water
½ nutmeg
3 tbsp. honey
2 tsp cinnamon
4 tsp carnations
6 pcs. black pepper
3 pcs. allspice
Pour water and two glasses of vodka into a saucepan. Grind the cloves and nutmeg, mix with nutmeg, cinnamon and pour into the pan. Bring the mixture to a boil and cook for 10 minutes. Add the remaining vodka, black and allspice peas and honey, cover with a lid and leave for 10 minutes. Strain the krambambula and serve in a decanter, pour into small glasses.
Varenukha
Varenukha is an alcoholic drink common in Left Bank Ukraine since the 16th century. It is prepared from vodka or moonshine, honey, apples, pears, plums, cherries and spices.
The resulting pervak (moonshine at the first stage of processing) is poured into a cast iron pot, various herbs, fruits and honey are added. After which the cast iron is closed with a lid (or dough - like a lid), and placed in the oven. When the dough is baked, remove the cast iron and the varenukha is ready.
The sediment from Varenukha was used to treat wounds in horses received in battle, hence the expression “on a horse.” Today you can buy varenukha in the Cherkasy region from grandmothers who know old recipes passed down from generation to generation.
One of the characters in Mikhail Bulgakov’s novel “The Master and Margarita” received the surname Varenukha from the author. The hero was distinguished by his simplicity and desire to be tipsy. In the novel, he temporarily becomes a vampire and joins Woland's retinue.
Remember, everything related to spices does not have clear recipes and dosages, which opens up room for creativity.
You can experiment endlessly, adding and replacing some ingredients with others, changing the ratio and composition of spices, until you find your “signature” drink recipe.
When it’s cold outside, the howling wind makes your blood run cold and you want to wrap yourself in a blanket, it’s nice to be at home, look at the ice patterns on the glass, watch the dancing snowflakes and, inhaling tropical aromas, sip scalding spicy mulled wine.
In the dark and frosty months, “winter” hot drinks will come in very handy; they will bring warmth and celebration to your home. Their warming properties are determined not only by temperature, but also by the characteristics of the spices included in the composition.
Undoubtedly, the leaders in popularity are the “big three” hot alcoholic cocktails: mulled wine, grog and punch.
Mulled wine
At home or in the country, in the living room by the fireplace or even in a modest kitchen, in the company of your favorite friends, spend the evening with leisurely conversations and a cup of hot aromatic mulled wine - what could be more comfortable in the chilly winter.
The tradition of drinking mulled wine came to us from Europe, where, back in the 16th century, recipes for hot drinks with spices from claret and Bordeaux appeared in cookbooks. The warming cocktail was also revered in Victorian England: Negus, an analogue of modern mulled wine, was served even at children's parties.
The name itself comes from the German “gluhende Wein” - hot, flaming wine. In Germany, by the way, according to established rules, the strength of this drink must be at least 7%.
Mulled wine is usually made from red wine with sugar and spices. Sometimes rum, cognac, and liqueurs are added to give a more refined aroma and proper strength.
We offer you an option with fruit, cognac and honey.
750 ml dry red wine;
100 ml water;
3-4 tbsp. honey;
6 buds of cloves;
Grated nutmeg (pinch).
2 cinnamon sticks
5 allspice peas
¼ dried ginger root
½ orange
50-70 ml cognac
Zest of 1 lemon
Boil the water with spices in a pot for 2 minutes, then let it brew for 15 minutes, covering with a saucer or lid. It is this order of preparation that will allow the spices to fully release their aroma and spiciness.
Cut the apple and orange into slices, place together with the zest in a saucepan with a thick bottom, pour in wine, add honey and slowly heat to about 80 degrees. Add cognac. Then slowly pour in the spice infusion and heat it up again, but under no circumstances allow the wine to boil!
Serve hot, garnished with an orange slice. Before serving, the drink can be strained and fruit can be added separately if desired. As a light snack, cookies or pie are most suitable for mulled wine.
It is important to remember the basic rules for preparing mulled wine:
1. The wine should not boil, otherwise the taste and aroma will be irretrievably lost;
2. The slower you heat the mulled wine, the richer its taste will be;
3. Enameled dishes are best suited for cooking;
4. You cannot pour boiling water into wine, this spoils the taste and reduces the value of the drink;
5. Mulled wine is drunk hot, preferably from ceramic cups, which retain the heat and unique aroma of the drink longer;
6. Spices must be added carefully - an overdose must not be allowed. It is better to add less than to oversaturate, otherwise you will ruin the drink;
7. If the drink has cooled down, it is better to drink it cold, but do not reheat it, this will ruin the taste.
The choice of wine depends on the recipe and your taste, but dry red wines are most often used. When preparing mulled wine, you can endlessly fantasize by changing the recipe. Replace the water with juice, add dried fruits, cardamom, vanilla, saffron, coriander, star anise, bay leaf, liqueurs and other alcoholic drinks - everything is in your hands!
Grog
The reliable history of the origin of this drink has sunk into oblivion and become covered with the dust of time. But there are many beautiful legends, and all of them are invariably associated with sailors.
The most popular one is about the stern English admiral Nelson Vernon, who in the mid-18th century began giving his sailors rum diluted with water. For such desecration of the “holy sea ration,” the admiral, who never parted with his “grogram cloak” cape, received the sarcastic nickname Old Grog.
In an attempt to improve the taste of diluted rum, sailors added sugar, lemon, and heated it. And after some time, they fell in love with the drink named after the admiral.
From England, grog migrated to other European countries, and then across the ocean to North America and Australia. Each region added its own special ingredients, and therefore today we have countless recipes for this drink. We offer an option with spices.
600 ml water
2 tbsp. tea
3-5 tbsp. Sahara
3 pcs. carnations
4 allspice peas
3 black peppercorns
6 star anise seeds
cinnamon and nutmeg - on the tip of a knife
Bay leaf
500 ml rum
Boil water and brew tea, adding spices to it. After 5-7 minutes, slowly pour in the rum, then heat it up again to 80 degrees, remove from heat and cover with a lid. After the grog has steeped for 10 minutes, pour into large glasses and serve hot, garnished with lemon.
Hot toddy
Become, fiery drink,
A glorious symbol forever,
That everything can be achieved
If he wants, man!
(Schiller, translation by L. Ginzburg)
It is believed that punch was the first among the “big three” strong drinks to appear.
According to Larousse Gastronomique, the most authoritative culinary reference book in the world, the recipe for punch was obtained by English sailors in India in 1552. It is widely believed that the word itself is derived from pantscha (in Hindi it means “five”), based on the number of required components: tea/ water, rum, fruit juice, sugar and spices.
Having immigrated to Europe, the drink gained great popularity, and, as usual, the recipe began to be modified. This is how cold and hot punches appeared, milk, coffee, fire, with ale and beer - you can’t count them all. It was customary to serve punch in winter and autumn at masquerades and balls. In Russia in the 18th century, even the verb “punchevat” appeared, which means drinking punch in a cheerful company.
What is stopping us today from making punch the main character of the evening and reviving the good tradition of “punching”?
Punch with orange and lemon
2 oranges
0.75 l dry white wine
250 g sugar
8 clove buds
2 cinnamon sticks
½ tsp. nutmeg
Cut lemons and oranges and squeeze the juice out of them. Add dry white wine, sugar, cinnamon, nutmeg, cloves to the juice and mix well. Let the mixture sit for approximately 1 hour. Then heat the resulting mixture, add hot water and rum. Stir the finished punch and serve hot in mugs, garnished with orange or lemon. Ideally, the punch should be served in a large bowl, from where guests will scoop the exquisite drink in small mugs.
Punch today is a universal name for any fruit-based cocktails that are prepared in a large container. If you look for punch recipes, you will find an incredible number of options for a wide variety of mixtures of alcoholic and non-alcoholic drinks. So mulled wine, grog, and some of the cocktails mentioned below can be considered “variations on a theme” and classified as punches. But the drinks that will be discussed are worthy of a separate presentation, although they do not have their own personal legends about their origin.
Hot apple cider
1 star anise
2 cinnamon sticks
6 clove buds
4 tbsp. honey
1 liter apple cider
Pour the cider into a large saucepan and add honey and spices. Heat over low heat, without boiling, for 10 minutes.
Add the apple, not peeled but with the center cut out, and heat until the apple is soft. Pour into mugs or glasses and serve warm.
Toddy
It is believed that Toddy was invented in the 18th century specifically for women for whom the taste of whiskey or rum was too strong.
The name “toddy” itself presumably comes from the name of an Indian drink made from fermented palm sap. The term was brought to Scotland during the East India Company.
300 ml whiskey
10 tbsp. l. honey
1 cinnamon stick
6 clove buds
lemon zest for garnish
½ tsp. nutmeg
Put honey in a container, pour whiskey and lemon juice. Separately, brew tea with spices, leave for 10-15 minutes, strain and pour the liquid into a saucepan. Stir, heat to 70 degrees and serve hot.
Hot chocolate with brandy
50 g dark chocolate bar (at least 70%), broken into pieces
225 ml milk
1 tbsp. l. powdered sugar
1 cinnamon stick
300 ml freshly brewed hot strong coffee
100 ml brandy
orange zest for garnish
Heat chocolate, milk, sugar and cinnamon in a heavy-bottomed saucepan. Bring to a boil, stirring constantly with a whisk. Remove from heat and add freshly brewed coffee and brandy. Take out the cinnamon stick. Serve in tall heatproof glasses.
Crambambula
This ancient strong drink with an unusual name appeared in the Grand Duchy of Lithuania around the 18th century. Spices for it were imported from India.
It is known that the Belarusian recipe of vodka, honey and spices existed in pre-revolutionary times, but the drink gained popularity only in the 2000s. Now it is served in many restaurants in Belarus.
Today, all spices are available, so krambambula can be easily prepared at home.
400 ml water
½ nutmeg
3 tbsp. honey
2 tsp cinnamon
4 tsp carnations
6 pcs. black pepper
3 pcs. allspice
Pour water and two glasses of vodka into a saucepan. Grind the cloves and nutmeg, mix with nutmeg, cinnamon and pour into the pan. Bring the mixture to a boil and cook for 10 minutes. Add the remaining vodka, black and allspice peas and honey, cover with a lid and leave for 10 minutes. Strain the krambambula and serve in a decanter, pour into small glasses.
Varenukha
Varenukha is an alcoholic drink common in Left Bank Ukraine since the 16th century. It is prepared from vodka or moonshine, honey, apples, pears, plums, cherries and spices.
The resulting pervak (moonshine at the first stage of processing) is poured into a cast iron pot, various herbs, fruits and honey are added. After which the cast iron is closed with a lid (or dough - like a lid), and placed in the oven. When the dough is baked, remove the cast iron and the varenukha is ready.
The sediment from Varenukha was used to treat wounds in horses received in battle, hence the expression “on a horse.” Today you can buy varenukha in the Cherkasy region from grandmothers who know old recipes passed down from generation to generation.
One of the characters in Mikhail Bulgakov’s novel “The Master and Margarita” received the surname Varenukha from the author. The hero was distinguished by his simplicity and desire to be tipsy. In the novel, he temporarily becomes a vampire and joins Woland's retinue.
Remember, everything related to spices does not have clear recipes and dosages, which opens up room for creativity.
You can experiment endlessly, adding and replacing some ingredients with others, changing the ratio and composition of spices, until you find your “signature” drink recipe.
Flickr.comSweet and sour drink with a bright citrus aroma. It replaces regular tea well.
Ingredients
- 2 tablespoons of hibiscus tea;
- 1–2 slices of lemon;
- 1–2 orange slices;
- 1–2 slices of grapefruit;
- 500 ml water;
- honey or sugar to taste.
How to cook
Peel and remove membranes from lemon, orange and grapefruit slices. Place the hibiscus and fruit in a saucepan. Pre-boil water, pour it over fruits and tea.
If you want to add sugar, add it to the fruit and tea and stir. Place on low heat. Bring to a boil, remove from heat, cover with lid. Let it sit for 2-3 minutes. Pour into cups and serve. If adding, place it in a cup just before serving.
Note: Do not boil hibiscus petals for too long - they will turn grey. And it is better not to put honey in boiling tea, but to add it to a cooled drink. This way it will retain its aroma and benefits.
Sour, very aromatic and healthy tea, which is ideal for desserts.
Ingredients
- 2 tablespoons blueberries;
- 2 tablespoons blueberries;
- 2 tablespoons strawberries;
- 2 tablespoons strawberries;
- 500 ml water;
- honey or sugar to taste.
How to cook
Mash the berries in a cup or mortar. Transfer this mixture to the kettle. Add sugar. Pour boiling water over the grated berries and stir. Close the kettle with a lid. It is advisable to wrap it in a towel or put a tea bag on it. You need to steep this tea for at least 10 minutes. Honey is added immediately before serving.
Note: you can use fresh, frozen or dried berries. If you use dried berries, you need to take two teaspoons, not tablespoons, of each fruit. You can also add dried leaves from berry bushes to this tea - it will turn out even tastier.
3. Sea buckthorn tea
A must-have item on the autumn-winter menu is aromatic sea buckthorn tea. It is credited with almost healing properties, but it seems to me that it is simply very tasty.
Ingredients
- 100 g sea buckthorn;
- 1 teaspoon grated ginger;
- cinnamon stick;
- star anise;
- 500 ml water;
- honey or sugar to taste.
How to cook
Mash the sea buckthorn with a fork in a saucepan, add ginger and stir. Add sugar and mix the mixture again. Fill with water and put on fire. When the tea boils, remove from heat, add spices to the saucepan and cover with a lid. The tea is infused for at least 7 minutes. Honey is added before serving.
Flickr.com This drink is very similar to a brew. It will come in handy for pies, cheesecakes and any baked goods.
Ingredients
- 3 tablespoons of dry apple peel or dried apples;
- ½ cinnamon stick;
- 500 ml water;
- honey or sugar to taste.
How to cook
Place dry apple peel and cinnamon stick in a saucepan, fill with cold water, put on fire, cover with a lid. Without removing the lid, bring the tea to a boil, remove from heat and let steep for 15 minutes. Wrap the saucepan with a cloth or cover it with tea baba. You can add sugar and honey before serving.
Original hot drinks
This drink is served in many restaurants, coffee shops and pastry shops, but it is quite expensive. Let’s pacify our inner curmudgeon and prepare our own milk and syrup.
Ingredients
- cup ;
- a few drops of any syrup (lavender, coffee, chocolate, caramel, fruit).
How to cook
Pour the milk into a saucepan and heat slowly. The drink should be hot, but the milk does not need to be boiled. When hot, remove from heat. If you have a shaker, pour the milk into it and add the syrup. Then whisk and carefully pour into a glass so that the foam does not fall off.
You can beat the milk with a mixer or pour it into a jar and shake vigorously. The foam should be dense and consist of small bubbles.
Note: Lavender and other syrups can be bought at the supermarket. If you don't want to buy it, you can cook it yourself. Mix a glass of water, a glass of sugar and 2 tablespoons of dried lavender, cook for a minute, and then strain.
Many people love mulled wine, but not everyone can afford to enjoy its heady sips. We solve the problem and prepare hot and aromatic non-alcoholic mulled wine.
Ingredients
- 1 liter of cherry juice;
- 3 tablespoons berry syrup;
- 3 tablespoons honey;
- 3–4 orange slices;
- 3–4 slices of lemon;
- cinnamon stick;
- 3 buds of cloves;
- star anise.
How to cook
Pour the juice and syrup into a saucepan and place over low heat. The drink should not boil. While it is heating, add the spices. Add fruit slices. It will be better if you peel them from the outer films so that only the pulp gets into the mulled wine. Warm up the drink with spices. When hot and fragrant, remove from heat. Before serving, add honey to the mulled wine.
Fictional hot drinks
Hot drinks go well with a pleasant evening with a book. It’s even cooler if the drink seems to have stepped out of the pages of your favorite fantasy or fairy tale.
There are a lot of butterbeer recipes. An authentic version must include ale and butter. I’ll be honest: I imagined butterbeer not at all intoxicating, but sweet, rich and a little heady. Since Harry Potter is a novel by a British writer, butterbeer should be prepared in the traditions of English cuisine, but we will do otherwise.
Ingredients
- 1 liter of milk;
- 500 g vanilla ice cream;
- 5 tablespoons of caramel sauce;
- 75 g dark rum.
How to cook
Heat the milk in a saucepan, but do not boil. Remove from heat, add ice cream to hot milk and stir. When the ice cream has melted, place the pan over very low heat and stir gently. When the mixture is slightly hot, pour it into a blender, add caramel sauce and rum. Beat until a dense foam of small bubbles appears. Pour into a thick-walled cup. You can decorate with caramel crumbs or chocolate.
Note: caramel sauce can be replaced with boiled one. If you don't have a blender, beat everything with a whisk. It is advisable not to use low-fat milk or poor quality ice cream. The mixture of such products will most likely separate during heating.
ovkuse.com Cersei was clearly not sipping tea from a glass.
Ingredients
- 50 ml wine;
- 70 ml dark rum;
- 50 ml water;
- 2 teaspoons sugar or honey;
How to cook
Pour water into a saucepan and add sugar. Place on low heat and heat up. When the sugar has dissolved, pour the rum and wine into the pan and stir. Add the nutmeg, remove from the heat and pour into a large glass.
Chocolate hot drinks
Flickr.com An alternative to the boring pumpkin latte.
Ingredients
- ½ l milk;
- 200 g pumpkin puree;
- 100 g white chocolate;
- ground cinnamon on the tip of a knife;
- ground ginger on the tip of a knife;
- nutmeg on the tip of a knife.
How to cook
In a heavy saucepan, combine milk, pumpkin puree and spices. Place on low heat, but do not let it boil. When the mixture is hot, remove the pan from the heat. Break the white chocolate into pieces and add to the milk. Stir until the chocolate has dissolved.
Note: Pumpkin puree is very easy to make: bake the slices in the oven and puree them in a blender. The finished drink can be decorated with chocolate or caramel sauce. The taste of this hot drink can be enhanced with a pinch of salt added to the cup.
Seems to be the most extravagant and complex drink on this list.
Ingredients
- 300 ml milk;
- 100 g dark chocolate;
- 1 teaspoon vanilla sugar;
- cinnamon stick;
- chilli;
- 1 tablespoon cognac;
- sugar to taste.
How to cook
Melt the chocolate in a water bath. In a separate pan, heat the milk (do not bring to a boil), add sugar, cinnamon, chili. If you like very spicy dishes, break the chili and crumble it into a saucepan, not forgetting the seeds. Warm the milk with spices. Remove from heat and pour through a sieve into a container with chocolate. Add cognac and sugar to taste. Stir and keep in a water bath for 10–15 minutes. Serve in small cups.
Bon appetit!
A variety of warming rum drinks have been popular at all times and in all countries. By adding fruit juices, sugar, hot water or milk to strong alcohol, and flavoring the mixture with spices, it was possible to prepare both a medicinal drink and a cocktail for a festive evening. Many traditional recipes have not lost their popularity to this day. In some countries, the winter holidays of Christmas and New Year are celebrated only with traditional hot drinks based on rum and sugar.
1
Creating a hot drink involves heating the ingredients to a high temperature. This is done so that the herbs and spices included in the cocktail reveal their aroma more fully. Many of the spices have the property of dilating blood vessels and accelerating blood circulation. This is the basis for the warming effect of the spicy drink. When strong alcohol is added to a recipe, the properties of spices are complemented by the same properties of alcohol.
The herbs and spices that make up the drink reveal their aroma at high temperatures
Strong alcoholic drinks should not be heated. This rule is based on another property of alcohol: it evaporates at a temperature of about +80ºС. By starting to boil a hot mixture of rum and spices, the cook can spoil the cocktail, significantly reducing its strength. To avoid this mistake, you need to heat the spicy ingredients in water or juice. After boiling, the mixture must be removed from the heat and left for a little while to more fully extract aromatic oils and pungent substances from the spices. During the infusion time (10-20 minutes), the broth has time to cool slightly. By adding rum to a ready-made infusion, it is possible to preserve almost all the alcohol contained in it.
Even a slightly cooled hot cocktail has a temperature of +70…+75ºС. Ordinary glass glasses are not suitable for serving and serving such drinks: they may burst. Holding a scalding glass in your hands is also not very pleasant. It is best to serve a hot rum and sugar drink in a ceramic jug or earthenware punch bowl. You can pour warming mixtures into special glass glasses with a handle, tea mugs or thick-walled glasses with metal cup holders.
If desired, sugar or honey can be added to individual dishes. This is often done if sweet ingredients are not included in the drink. For those who prefer more sugar than what is in the recipe, you can also sweeten the cocktail directly in the cup.
Serve the drink in a cup with a handle, otherwise you may get scalded.
2
Starting from the 17th-18th centuries, rum became the traditional drink of British sailors. Service in the navy in northern latitudes simply required the use of hot, warming drinks. In addition, the amount of rum consumed could be significantly reduced by diluting it with boiling water, increasing the efficiency of the ship's crew and at the same time saving on alcohol. Among the most famous recipes are grog and toddy.
Vice Admiral of the Royal Navy Edward Vernon, nicknamed Old Grog, caring for the sobriety of his subordinates, issued an order to dilute the rum given to sailors with hot water. The strength of the alcohol was about 80% vol., and it was recommended to dilute it by about half. The new drink, although it was met with disapproval by the sailors, was still quite strong. And the fact that it was served hot was appreciated over time.
To prevent scurvy on long-distance flights to the West Indies, a mixture of boiling water and rum was additionally flavored with lemon juice. There was never a shortage of these fruits, so the taste of the original grog was far from the most pleasant. Subsequently, adapting the drink of harsh maritime workers to the tastes of secular society, sugar, milk, and spices were introduced into the recipe.
Add cinnamon to the grog for a more spicy drink.
To make coffee grog you will need:
- ground coffee (or instant) - 1-2 tsp;
- sugar - to taste;
- hot water - 150 ml;
- dark rum - 100 ml;
- cinnamon, cloves, ginger - optional.
Brew coffee or use instant drink. If you want to add spices, put them in a pot together with ground beans or boil them in water for 1-2 minutes, then add instant coffee and add sugar. At the very end add dark rum. You need to drink this grog immediately, before it gets cold.
The water in the recipe can be replaced with the appropriate amount of milk. Coffee brewed with it with the addition of spices and alcohol will be an excellent remedy for colds. Such a drink can make a warm company even more pleasant.
Toddy can be called a variant of grog made using tea. The following components will be required:
- tea (black, green, herbal) - 4-5 tsp;
- hot water - 1 l;
- sugar - 50 g;
- lemon - 1 pc.;
- dark rum - 300-500 ml.
Pour water into a small saucepan and bring almost to a boil. Place tea leaves there and remove from heat. Leave covered for 3-5 minutes. Add the juice of half a lemon to the infusion, add and dissolve the sugar. Add rum and pour into glasses using a ladle. Add a slice of lemon to the finished drink. Toddy, if desired, can be made with the addition of spices, juniper or fruits, and flavored teas can be used to prepare it.
3
A drink made from rum with sugar and the addition of eggs and cream began to be prepared in Britain. There is no strict canon prescribing the use of dark rum for a recipe. Eggnog can also be made with brandy or inexpensive cognac. It is important that the alcohol strength is at least 40% vol.
The following products will be needed:
- milk - 600 ml;
- cream with at least 20% fat content - 300 ml;
- chicken eggs - 5 pcs.;
- sugar - 120 g;
- dark rum - 180 ml;
- vanilla - 1 pod;
- cinnamon - 1 stick about 10 cm long;
- grated nutmeg - 1 tsp.
To prepare the drink you need a pan of suitable size. Usually eggnog is made for at least 4 servings, since Christmas is usually celebrated with family. The most difficult thing is to brew the egg base correctly.
For a unique taste of the drink, choose dark rum
Mix milk and cream, put on fire and bring to a boil. Add vanilla and cinnamon, boil the mixture for 2-3 minutes. Remove from heat.
Separate the egg yolks and beat them with sugar until a white mass appears. Pour hot milk in a thin stream, continuing to whisk the mixture. If it has not cooled too much, the yolks will brew and the base will acquire the consistency of low-fat sour cream. If the milk has had time to cool, then the mass will remain liquid after mixing. It needs to be returned to the stove and heated over low heat until it thickens slightly.
Beat the whites until foamy and add to the hot yolk mixture. Stir gently until smooth, pour in the rum and serve in thick-walled glasses. When serving, sprinkle each serving with grated nutmeg. If children or people who avoid drinking alcohol are invited to the holiday, then the prepared egg base without alcohol can be flavored with rum essence and served as a non-alcoholic cocktail.
The main difficulty in cooking is to properly brew the egg base.
4 How to make hot toddy?
Punch is another cocktail based on rum and sugar. Its distinctive feature is the use of fruit juice to reduce the strength of alcohol. Punch is also prepared in a cold version, but on chilly autumn and winter evenings it is pleasant to drink an aromatic and hot drink made from rum.
For orange punch you need:
- apple juice - 1 l;
- sugar - 50-100 g;
- lemon juice - 100 ml;
- oranges - 3 pcs.;
- rum - 100-150 ml;
- cloves, cinnamon - to taste;
- lemon balm (for decoration) - 1 sprig.
Boil apple juice with sugar and spices, remove from heat. Place 2 oranges cut into slices into the hot solution. Squeeze the juice from the third fruit and add to the mixture along with the lemon. Stir, pour in the rum and serve, garnishing the drink with lemon balm leaves or mint.
In this recipe, you can replace sugar with honey if desired. You need to add it to taste. In this version, the drink becomes an indispensable remedy for colds, as it combines citrus essential oils, honey and alcohol with their warming effect and a fairly large amount of vitamin C.
Preparing a hot cocktail in company is already a small celebration. There will be work for several people at once: someone will heat the base so as not to overcook it on the fire, someone will prepare the fruit if they are included in the recipe. At the very end, when rum is poured into the common bowl, all those invited gather around it. And within a few minutes the cocktail is poured into glasses, and the friendly company will be warmed by jokes, shared memories and a drink.
Physiologists say that in cold winter weather you need not only to dress warmly, but also to eat right. Drinks play a big role here - both non-alcoholic and alcoholic.
The recipes for warming drinks that your grandmother gave you will surely help you endure the autumn slush and winter cold. Let's remember the drinks that are most beneficial for us.
A survey conducted on the Internet showed what citizens consider a suitable warming winter drink: 53% of respondents - tea and coffee, 22% punch and mulled wine, 15% - vodka and other strong drinks. The remaining 10% I prefer to warm myself in other ways.
Non-alcoholic warming drinks
Let's start with everyone's favorite drink - tea. Black tea contains theophylline, which helps dilate blood vessels and increase body temperature. The caffeine contained in tea relieves fatigue and headaches. To enhance the beneficial properties of this drink, add a little black pepper to it.
Hot chocolate– will also warm you up in cold weather. Liquid and hot chocolate, compared to bar chocolate, is absorbed faster and more completely by the body and leaves you feeling full and warm for a long time. Hot chocolate has several other wonderful properties: chocolate contains the hormone serotonin, which improves mood and suppresses coughing attacks.
Here is the recipe for making hot chocolate: in a suitable container, mix 3 tbsp. spoons of cocoa powder, 300 ml of milk, 3-4 teaspoons of sugar, 50 ml of water, add a pinch of salt, put on the stove, and as soon as it boils, remove.
This is a decoction of spices, which is flavored with sugar, molasses or honey - a Russian traditional winter drink. Sbitna was first mentioned in the Slavic chronicles, and recipes were already given in Domostroy. The drink has a warming and anti-inflammatory effect.
Recipe for sbiten: mix 3 tbsp. spoons of honey, 3 tbsp. spoons of sugar in a glass of water, boil the mixture for 10 minutes, then add 1.5 teaspoons of cloves, cinnamon, ginger, cardamom, 2 bay leaves and boil for another 5 minutes, remove from heat and strain.
Alcoholic hot drinks
Punch- a wonderful hot drink. There is an opinion that the first hot alcoholic drink was punch. The recipe for this drink was invented by English sailors sailing to India.
The word punch, in Hindi, but in English transcription, means the number 5. This means that to prepare punch, there must be 5 ingredients: rum, wine, fruit juice, honey or sugar and spices (cloves and cinnamon). Today, punch is considered an alcoholic cocktail containing pieces of fruit.
Making punch is more difficult than tea or sbiten. You need to take grape wine, heat it to a temperature of 70° and add sugar and spices to it. Divide the citrus fruits into two parts.
Squeeze the juice from one part and cut the other into slices. Then add rum and juice to the hot grape wine, strain and pour into a large, preferably a transparent bowl. Add chopped fruit and serve. Pour the punch into wide cups using a ladle.
Mulled wine, translated from German as “flaming wine.” This is another healthy winter warming drink. To prepare it you will need red wine - it is very beneficial for the body, it strengthens the walls of blood vessels and reduces cholesterol. There are many recipes for making mulled wine. We suggest you try this: add cinnamon, cloves, honey, vanilla, nutmeg to the wine to taste, and heat well.
Grog- a drink that warmed English sailors. Grog is not as popular as mulled wine, but it also has its fans. The word grog in English is an alcoholic drink made from rum, which is diluted with hot water and sugar. Grog should be drunk warmed up.
Today this drink is made with lemon vodka and cognac. For a special taste, some add fruit juice and even cream to the grog. But an indispensable condition when preparing this warming drink is to dilute it with hot water. Proportion for grog: 1 part alcohol and 4 parts water.
A simple recipe for making grog: take 50 ml of rum and add a sugar cube, the juice of ¼ lemon and 1 glass of boiled water or strong brewed tea. Let it brew for 2-3 minutes, then pour into glasses and drink hot.
Doctors advise drinking all winter warming drinks after returning home from the cold, and not vice versa. Remember that the warmth provided by a portion of strong alcoholic drink is short-lived and deceptive. A person who drinks does not feel the cold and may end up with severe frostbite.
Loading...