Quantcast
Lifestyle
11/08/13

For The Colder Months: Winter Cocktails

With the winter holidays fast approaching, some of us may be hosting an array of dinner parties over the next few months. Instead of opting for the standard dinner-and-merlot, why not woo your guests with a heartwarming winter cocktail?

Honey Pomegranate Mulled Wine (serves 4)

pomegranate-mulled-wine

What You’ll Need:

  • 2 cups pomegranate juice
  • 1 bottle of red wine (use a low to mid-range Zinfindel or Cabernet for best results)
  • ¼ cup raw honey
  • 1 cinnamon stick
  • 1 teaspoon whole cloves

Directions:

  1. Combine all of the ingredients in a large pot.
  2. Slowly warm over low heat, stirring frequently to dissolve the honey. Do not let boil.
  3. Keep over heat for 40 minutes before serving.

Serve hot in a mug or heat-safe mason jar.

Hot Cocoa with Rum (serves 4)

hot-cocoa-with-rum

What You’ll Need:

  • 4 cups milk
  • 7 ounces dark chocolate
  • 2 cinnamon sticks
  • 4 teaspoons raw honey
  • 2 teaspoons brown sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons dark rum, or to taste
  • Whipped cream

Directions:

  1. Pour the milk into a saucepan. Bring to a gentle simmer.
  2. Break the chocolate into bite-size pieces and add to the milk.
  3. Add the cinnamon sticks, honey, and sugar and stir frequently until the chocolate is melted.
  4. Add the vanilla extract and mix with a small hand whisk. While whisking, add the rum one tablespoon at a time, tasting in between. Stop when you’ve achieved the preferred amount.
  5. Take out the cinnamon stick and top with whipped cream.

Serve in mugs or heat-safe mason jars.

Bourbon Chai (serves 4)

bourbon-chai

What You’ll Need:

  • 4 green cardamom pods, crushed
  • 4 whole black peppercorns, crushed
  • 4 bags black tea, paper and string removed
  • 4 whole allspice berries, crushed
  • 4 whole cloves
  • 2 star anise
  • 1 cinnamon stick
  • 1/4 whole nutmeg, chopped
  • 1″ piece of fresh ginger, peeled and thinly sliced
  • 1 vanilla bean, split and scraped, seeds and pod reserved
  • 3 cups hot water
  • 3 cups unsweetened almond milk
  • 1/4 cup honey or agave syrup
  • 1/2 cup spice-forward bourbon

Directions:

  1. Combine tea, spices, ginger, vanilla bean seeds and pod, and hot water in a saucepan.
  2. Place over medium-high heat and bring to a simmer. Whisk in almond milk and honey (or agave).
  3. Bring to a simmer once again, then remove from heat and steep for 10-15 minutes.
  4. Strain through a fine-mesh sieve or cheesecloth-lined strainer. Press down on solids to extract flavors.
  5. Ladle mixture into 4 individual mugs and portion bourbon into each.
Haruka Sakaguchi - Haruka is a freelance graphic designer residing in beautiful Vancouver, BC. She recently launched a full-service boutique design studio called The Denizen Co. When Haruka is not designing, coding or nerding out over typefaces, she can be found writing, camping, backpacking and dreaming about her future microhouse cabin in the woods.

Comments

  1. Wow, these sound great! But since I don’t drink, I would have to make them all virgin! I do something similar to the first one: 1 part apple juice, 1 part cherry/pomegranate/blackcurrant juice, throw in a couple of cinnamon sticks (and cloves, if I feel like it) and boil for 5-10 minutes. (It keeps well and can be reheated as necessary, but take out the cinnamon or it will get too spicy!)

  2. Matt says:

    Hot Rum + Butter is all you need.