8 December 2014
Christmas Drinks Recipes
Get in the festive spirit with Christmas drinks recommended by Strategic Resources staff!
Whether you enjoy a cup of mulled wine in front of the TV, a mug of hot chocolate over your favourite book or sharing a bottle of bubbly with friends, we have a recipe for you.
Ingredients:
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100 g milk chocolate or 70% cocoa solids chocolate (chopped)
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500 ml hot milk
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100 ml single cream
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marshmallows
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salt
Serves 2
Pour the milk in a saucepan and add the chopped chocolate. The choice of the chocolate you use depends on how sweet you want your drink to be.
Wait for the hocolate to melt, whisking until smooth, but do not bring to the boil. Add single cream and cook for a while, but do not bring to the boil. If you want your chocolate to be more of a dessert than a drink you can increase the amount of cream or use double cream instead.
Serve in a cup or a mug with a pinch of salt (that's the secret - it sharpens the flavour!). Decorate with marshmallows and grated chocolate on top.
Grab your favourite book and indulge!
Aga's Perfect Hot Chocolate
Ingredients:
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750 ml red wine (Merlot or similar)
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50 g granulated sugar
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4 cloves
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1 small orange
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1 cinammon stick
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1 small lemon, halved lenghtways and sliced
Serves 6
Put the wine and sugar in a saucepan and stir over a low heat until the sugar has dissolved.
Stick the cloves in one end of the orange and cut off that end. Halve and slice the rest of the orange. Add all oranges to the pan, including the one with the cloves. Add cinnamon and lemon.
Heat the wine slowly until almost simmering, then sit on a very low heat for 15 minutes to keep warm. Do not boil - or even simmer the liquid, as all the alcohol will evaporate.
Strain the wine, if desired, and serve hot.
Gary's Mulled Wine
Ingredients:
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175 ml chilled champagne
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250 ml blood orange juice
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250 ml cranberry juice
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15 ml Cointreau
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angostura bitters
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maraschino cherries to serve
Serves 4
Splash some angostura bitters (to taste) into the bottom of chilled champagne flutes and half fill them with champagne.
Slowly add fruit juices - half of each variety. Top up the flutes with the Cointreau.
Serve garnished with maraschino cherries on a cocktail pick.