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6 Drink Recipes to Warm You Up This Winter

Amid the falling temperatures and early sunsets, these comforting winter drinks make intimate gatherings feel cozy and special. 

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Buttered Rum Toddy

Buttered Rum Toddy


What you’ll need:

1 1⁄4 cups (300 mL) water
1⁄4 cup (50 mL) honey
3 tablespoons (45 mL) lemon juice
1⁄2 cup (125 mL) dark rum
Butter or vanilla ice cream
Ground nutmeg

What to do:
1. In a medium-size saucepan, heat the water, honey, and lemon juice over moderate heat until heated through. Remove from heat and stir in the rum.
2. Pour the rum mixture into mugs. Float a small pat of butter or a tiny scoop of ice cream on top of each toddy. Sprinkle nutmeg over the butter or ice cream.

 

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Viennese Hot Chocolate

Viennese Hot Chocolate


What you’ll need:
1/3 cup (65 g) unsweetened cocoa powder
1/3 cup (65 g) sugar
2 1/2 cups (750 mL) milk
1 1/2 cups (375 mL) freshly brewed strong coffee or espresso 

What to do:
1. In a medium-size saucepan, combine the cocoa and sugar, pressing out lumps.
2. Blend in enough milk to moisten dry ingredients – about 1/2 cup (125 mL) – then whisk in the coffee and remaining 2 cups (500 mL) milk.
3. Set over moderately low heat and cook, stirring occasionally, until mixture steams but does not boil, about 8 to 10 minutes. Pour into mugs and serve.

 

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Flaming Café Brûlot

Flaming Café Brûlot

What you’ll need:
4 whole allspice berries
4 whole cloves
1 cinnamon stick, 3 inches (7.5 cm) long, broken
Zest from 2 large oranges, slivered
Zest from 1/2 large lemon, slivered
8 teaspoons (40 mL) sugar
4 cups (1 L) hot, strong coffee
1/2 cup (125 mL) brandy
1/4 cup (50 mL) orange-flavoured liqueur

What to do:
1. Make a spice bag by placing the allspice, cloves, and cinnamon pieces in the center of a small piece of cheesecloth. Bring up the corners, and tie securely with cotton string. Set aside 8 slivers of the orange zest for garnish.
2. In a medium saucepan, combine the remaining orange zest with the lemon zest, sugar, and spice bag.
3. Stir in 1 cup (250 mL) of the coffee, plus the brandy and liqueur. Simmer, uncovered, over moderately low heat for 5 minutes, stirring and mashing the zest and sugar until the sugar dissolves and the mixture is hot.
4. Using a slotted spoon, remove and discard the spice bag and zest.
5. Standing away from the coffee mixture, carefully ignite it with a wooden match. Stir in the remaining 3 cups (750 mL) of coffee, ladle into demitasse cups, and garnish with the orange zest. 

 

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Warm Pineapple-Ginger Punch

Warm Pineapple-Ginger Punch

What you’ll need:
1 tablespoon (15 mL) unsweetened cocoa powder
2 teaspoons (10 mL) dark brown sugar
1/4 teaspoon (1 mL) cinnamon
1/8 teaspoon 0.5 mL) nutmeg
1 tablespoon (15 mL) boiling water
1 cup (250 mL) low-fat (1%) milk
1/2 teaspoon (2 mL) vanilla extract
1/8 teaspoon (0.5 mL) almond extract

 What to do:
1. In a large mug, stir together the cocoa powder, brown sugar, cinnamon, and nutmeg until well combined.
2. Add the boiling water, and stir until completely moistened and smooth.
3. In a small saucepan, heat the milk for 3 minutes over low heat, or until hot.
4. Stir the milk into the cocoa mixture until well combined. Stir in the vanilla and almond extracts and serve.

 

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Hot Cinnamon Cider

Hot Cinnamon Cider


What you’ll need:

4 cups (1 L) apple cider
1 cup (250 mL) orange juice
2 tablespoons (30 mL) honey
12 whole allspice berries
4 cinnamon sticks, each 3 inches (7.5 cm) long
1 whole nutmeg
1⁄2 teaspoon (2 mL) grated orange rind
1 small red apple, cored and cut into wedges

What to do:
1. In a medium-size saucepan, bring the cider, orange juice, honey, allspice berries, cinnamon sticks, whole nutmeg, and orange rind to a boil over high heat.
2. Lower the heat and simmer, uncovered, for 10 minutes.
3. Add apple wedges and simmer for 3 minutes more.
4. Remove from heat. Strain into a heatproof pitcher, reserving apple wedges.
5. Place a few of the apple wedges in each cup and fill cups with cider to serve.

 

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Mexican-Spiced Hot Cocoa

Mexican-Spiced Hot Cocoa

What you’ll need:
1 tablespoon (15 mL) unsweetened cocoa powder
2 teaspoons (10 mL) dark brown sugar
1/4 teaspoon (1 mL) cinnamon
1/8 teaspoon 0.5 mL) nutmeg
1 tablespoon (15 mL) boiling water
1 cup (250 mL) low-fat (1%) milk
1/2 teaspoon (2 mL) vanilla extract
1/8 teaspoon (0.5 mL) almond extract

 What to do:
1. In a large mug, stir together the cocoa powder, brown sugar, cinnamon, and nutmeg until well combined.
2. Add the boiling water, and stir until completely moistened and smooth.
3. In a small saucepan, heat the milk for 3 minutes over low heat, or until hot.
4. Stir the milk into the cocoa mixture until well combined.
5. 
Stir in the vanilla and almond extracts and serve.