Spicy Hot Drinks

Warm wintery cocktails, usually served in the Northern Hemisphere at Christmas time, are amazing! As we head towards our winter months, why not try some of these Spicy Hot Drinks?

Eggnog

Eggnog is a Christmas tradition. Also known as an egg milk punch, eggnog is rumoured to have originated in Medieval times. This is when a hot milk drink was curdled with wine or beer and flavoured with spices to use as a cold and flu remedy. I think a hot toddy with fresh lemon, ginger and honey has a better chance of improving cold and flu symptoms than eggnog… Whatever you use it for, it’s a great ice-breaker at a party and is easy to make.

There are two schools of thought on the method of making eggnog. The traditional way is to use raw egg whites beaten up and incorporated into the rest of the mixture, which is essentially a custard, to make it lighter. The use of raw egg whites has a lot of people concerned. So we are going with a less-traditional version, still delicious and creamy. You can leave out the booze if you prefer a non-alcoholic version.

This recipe will make enough for about 6 people:
2 cups milk
4 cloves
1 cinnamon stick, or ½ teaspoon ground cinnamon)
1 vanilla pod, or a few drops vanilla extract
6 egg yolks (don’t waste the whites: freeze them to make meringues or pavlova later)
½ cup sugar
1 cup good quality vodka (or light rum, brandy, bourbon or whiskey)
2 cups cream
¼ teaspoon ground nutmeg

Method:
Place the milk in a saucepan and add the cloves, cinnamon stick and vanilla pod. Bring to the boil and take off the heat. In a bowl, combine the egg yolks and sugar and beat until light and fluffy. Slowly add the warm milk, beating all the time. Place the whole mixture back in the saucepan. Heat gently, stirring continuously until the mixture has thickened. It should take about 3 minutes. Strain the mixture, discarding the cloves, cinnamon and vanilla. If you want to serve the eggnog cold, cool the custard for at least an hour before stirring in the vodka, cream and nutmeg. Refrigerate overnight before serving. For warm eggnog, skip this step.

Scáiltín

An old Irish hot drink sometimes also called milk punch, scáiltín is made with milk and Irish whiskey, and a little added spice and sweetness. Now the thing about this drink is that no two Irishmen seem to agree on just which spice or sweetener to add, and like many things, different regions will have their favourite recipe and claim that their way is the only right way. Flavouring includes ingredients like honey or brown sugar, with spices like ginger, cinnamon, caraway and nutmeg. Adding a small knob of butter gives it a richness as well, but is not on the ‘Essentials’ list. Experiment yourself and see what you prefer. Apologies to all the Irish if this version of Scáiltín isn’t your version:

For each person:
1 cup fresh full-cream milk
A shot Irish whiskey
1 teaspoon honey
Pinch mixed spice
Freshly grated nutmeg for the top

Method:
Heat all the ingredients, except the nutmeg, in a saucepan, until the liquid is nice and warm. Froth, using a milk frother if you have one, or just a whisk. Pour into a glass with a bit of extra foam on top and grate a little nutmeg over the top.

Mulled Wine

Another ‘remedy’ for colds and flu is mulled wine. It was invented by the Romans. They believed that warmed wine and spices promoted health and prevented sickness. But it was probably used more to disguise the taste of bad wine. Mulled wine eventually became a popular Christmas drink across Europe, with various blends of wines, spices and sugars. Countering the tartness of the wine with orange juice and fruit makes it a milder, less tart drink. It’s very easy to make and the fragrance will remind all of Christmas.

Ingredients for around 6 people:
1 bottle red wine (any will do, but avoid your best wine – it’s really not worth it!)
1/3 cup brown sugar (taste at the end and add more if necessary)
2 cups orange juice
4 cinnamon sticks
6 cloves
4 star anise
1 apple, sliced
1 orange, sliced

Method:
Add all the ingredients to a large saucepan and slowly heat up. Stir occasionally and make sure the sugar has melted. Don’t boil the mixture, but keep warm on a low heat and serve when you’re ready.

READ MORE: Pumpkin Spice and all Things Nice!