Whether you save these tipples for Christmas day or treat yourself a little early we’re sure you’ll be coming back for more, and more…and more *hic*You all know how much we love a kick of chilli with our chocolate….

1 tbsp unsweetened cocoa powder
1/4 tsp cinnamon powder
Pinch of chilli powder
Pinch of cayenne pepper
190ml almond milk, unsweetened (can substitute Irish Creme, coffee-flavoured liqueur or milk)
1 tbsp honey
30ml tequila
Cinnamon stick

In a saucepan over low heat add the cocoa powder, cayenne pepper, cinnamon powder and chilli powder. Toast for a couple of minutes. Using a small whisk or wooden spoon, slowly incorporate the almond milk.
Raise the temperature to medium-high and bring to a slow simmer. Stir in the honey and remove from the heat.
Rim a mug with garnish of your choice (we chose paprika) Pour in tequila. Add hot cocoa mixture. Stir with a cinnamon stick and serve.

Something a little different – Lychee and Rose

50ml Beefeater gin
15ml Lychee liqueur (we use lychee sake hana)
7.5ml Rose syrup
5ml Fresh egg whites
30ml Lychee juice

Shake all of the ingredients together with ice and strain into a martini glass, garnish with a rose petal or lychee fruit for wow factor.

The perfect winter warmer – Hot Buttered Rum

2 parts Bacardi Carta Negra
1 1/2 teaspoons brown sugar
small knob of butter
cinnamon stick to garnish
Freshly grated nutmeg to garnish

Over a low heat, melt the butter in a pan with the sugar and cloves. Turn off the heat and add the Bacardi Carta Negra and stir well. Pour the contents through a sieve into a mug or toddy glass and top with hot water to taste. Garnish with a cinnamon stick and grated nutmeg.

One for Christmas day – Christmas Pudding vodka

Allow a few days prep for this one
Nutmeg shaving
2 Sticks of cinnamon
2 Teaspoons ground mixed spice
1 Lemon
1 Orange
300g Currants
200g Chopped mixed peel
450g Light muscovado sugar
1L Vodka

Warm the spices in a dry pan over a low heat for approximately 10 minutes.
Grate the lemon and orange rind into in a bowl, then squeeze in 2 tablespoons of each juice.
Combine with the rest of the ingredients, including the warmed spices. Mix well, cover and chill for 3 to 4 days, stirring a few times daily, if you can.
To bottle the vodka, line a sieve with muslin and strain. Discard the cinnamon sticks, but reserve the soaked fruits for other uses.
Decant the vodka into clean bottles and seal – this will store for up to one year, and can be served from the freezer or at room temperature.

It wouldn’t be Christmas without it – Mulled Wine

750 ml dry red wine
1 orange, sliced into rounds
60ml cup brandy (optional)
60ml cup honey or sugar
8 whole cloves
2 cinnamon sticks
2 star anise
optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise

Combine all ingredients in a non-aluminum saucepan and bring to a simmer (not a boil – you don’t want to boil the alcohol out!) over medium-high heat. Reduce heat to medium-low, and let the wine simmer for at least 15 minutes or up to 3 hours. Strain, and serve warm with your desired garnishes.