There’s nothing like a rich hot toddy on winter evenings. We’ve been getting creative with our tea, coffee and hot chocolate, concocting some terrifically toasty drinks that’ll warm you right through. Pop the kettle on: it’s time to raid that drinks cabinet and get mixing.

Mulled Brandy

Choco Rooibos

Prep Time

5 minutes

Difficulty

Super easy

Serves

1

A merry medley of fruit and festive spices, our Mulled Wine Fruit Infusion is a glorious match for brandy’s oaky depth. Try adding it to a small pot and share with family as a fireside tipple.

INGREDIENTS

2 tsp Mulled Wine Fruit Infusion

200ml freshly boiled water

25ml brandy

Orange slices to garnish

METHOD

  1. Add the Mulled Wine Fruit Infusion to a mug with freshly boiled water, brew for 3–5 minutes, then strain.
  2. Stir in the brandy.
  3. Garnish with a couple of orange slices.

2 tsp Mulled Wine Fruit Infusion

200ml freshly boiled water

25ml brandy

Orange slices to garnish

  1. Add the Mulled Wine Fruit Infusion to a mug with freshly boiled water, brew for 3–5 minutes, then strain.
  2. Stir in the brandy.
  3. Garnish with a couple of orange slices.

Baileys Hot Chocolate

Choco Rooibos

Prep Time

3 minutes

Difficulty

Super easy

Serves

1

When it comes to winter warmers, it’s essential that Baileys makes an appearance somewhere – and it just so happens that we’ve tried it with our rich, velvety Luxury Hot Chocolate. The result? A deeply satisfying blend.

INGREDIENTS

3 heaped tsp (20g) Luxury Hot Chocolate

200ml milk or milk alternative

50ml Baileys

METHOD

  1. Spoon the Luxury Hot Chocolate into a mug.
  2. Heat the milk, pour it over the hot chocolate powder and whisk until smooth.
  3. Stir in the Baileys.

3 heaped tsp (20g) Luxury Hot Chocolate

200ml milk or milk alternative

50ml Baileys

  1. Spoon the Luxury Hot Chocolate into a mug.
  2. Heat the milk, pour it over the hot chocolate powder and whisk until smooth.
  3. Stir in the Baileys.

Amaretto Espresso

Choco Rooibos

Prep Time

5 minutes

Difficulty

Super easy

Serves

1

Prefer to while away winter evenings with visions of warmer climes? Stir up a strong espresso and some of Italy's famous almond-flavoured liqueur. We recommend a darker, chocolatey roast like our Bourbon Espresso Coffee. It's a taste of Lombardy... or the next best thing.

INGREDIENTS

18g ground Bourbon Espresso Coffee or your favourite coffee

35ml freshly boiled water

50ml Amaretto

METHOD

  1. Brew a shot of your chosen coffee and add it to a mug.
  2. Pour over the Amaretto and stir.

18g ground Bourbon Espresso Coffee or your favourite coffee

35ml freshly boiled water

50ml Amaretto

  1. Brew a shot of your chosen coffee and add it to a mug.
  2. Pour over the Amaretto and stir.

Cinnamon and Orange Liqueur Hot Chocolate

Choco Rooibos

Prep Time

3 minutes

Difficulty

Super easy

Serves

1

Fancy something spicy, creamy and a little bit boozy? With its cardamom bite and cinnamon kick, our Cinnamon Hot Chocolate is perfect for this time of year – and it’s particularly delicious mixed with a zesty orange liqueur.

INGREDIENTS

3 heaped tsp (20g) Cinnamon Hot Chocolate

200ml milk or milk alternative

50ml orange liqueur

Orange slice and cinnamon powder/stick to garnish

METHOD

  1. Spoon the Cinnamon Hot Chocolate into a mug.
  2. Heat the milk, pour it over the hot chocolate powder and whisk until smooth.
  3. Stir in the orange liqueur.
  4. Top with a slice of orange and a sprinkle of cinnamon or a cinnamon stick.

3 heaped tsp (20g) Cinnamon hot chocolate

200ml milk or milk alternative

50ml orange liqueur

Orange slice and cinnamon powder/stick to garnish

  1. Spoon the Cinnamon Hot Chocolate into a mug.
  2. Heat the milk, pour it over the hot chocolate powder and whisk until smooth.
  3. Stir in the orange liqueur.
  4. Top with a slice of orange and a sprinkle of cinnamon or a cinnamon stick.

Warm Us Up!

Got some ideas of your own?

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