10 Hot Cocktails To Make At Home

Warm all ingredients in a small saucepan, pour into a teacup and garnish with gingerbread.

In a pan, simmer all the ingredients together – except the gin – gently for two minutes.

Add the Mirabeau and heat until warm.

Serve in glass half pint tankards and garnish with slices of apple, cinnamon sticks and a dusting of nutmeg.

Place all in a mulled wine heater and keep at 50ºC. Serve in a cup and garnish with the star anise, lemon peel and cloves.

Add all the ingredients to a medium saucepan.

Heat over a medium-low temperature for approximately 3-4 minutes or until a desired temperature.

Pour into a mug and enjoy.

Feeling fancy? Add a cinnamon stick and slice of orange to garnish.

Heat the sugar and water to a simmer. Stir until the sugar has dissolved. Remove from the heat.

Add tea bags, cinnamon sticks and cloves. Leave to rest for 15 minutes.

Take a large saucepan and mix wine, rum, orange and lemon juice. Bring to the boil, reduce to a simmer for 10 minutes.

Strain the tea mixture into the wine, squeeze out excess from the tea bags.

Pour straight into heatproof cups or a punch bowl and serve.

Pour the Black Cow Christmas Spirit into a glass, and top with warmed up cloudy apple juice.

Serve with a twist of orange zest.

Add the demerara sugar to an Irish coffee glass, followed by 35ml of Hennessy VS.

Add a prepared hot chocolate, then finally, layer on the cream.

Mix all the ingredients together on a very low heat to stop the butter burning or the drink reducing.

Serve in a heatproof glass.

Heat all the ingredients to simmer in a pot – do not boil – and serve. Garnish with chopped almonds, raisins and sultanas.

Pour the Minor Figures Chai Concentrate and Minor Figures Oat Milk into a saucepan and bring to a simmer.

Remove from heat and add in the rum and vanilla syrup and mix together.

Pour the cocktail into a heat resistant glass or preferred mug and finish with a garnish of star anise.