Warm Fruit Punch [1]
Ingredients: 600 ml (1 pint) orange juice, 600 ml (1 pint) apple juice, 150 ml (¼ pint) water, ½ teaspoon ground ginger, ½ mixed spice, brown sugar (to taste), thin apple slices
Put the orange juice, apple juice, water and spices in a saucepan and bring gently to he boil, adding sugar to taste if required. Make sure the spices are well mixed in. Simmer for 5 minutes. Pour the punch into a warmed bowl and float apple slices on top.
Makes 6 servings.
Spiced Ginger Punch [1]
Ingredients: 2 oranges, cloves, 1 cm (½ inch) piece of peeled and grated fresh root ginger, 2 litres (3 ½ pints) ginger beer/ale, cinnamon stick (measuring approx. 10 cm/ 4 inches or to taste)
Stud the oranges with cloves (to taste) and bake them in a preheated oven at 180°C (350°F/Gas Mark 4) for about 25 minutes, until they are a rich golden colour. When they have cooled somewhat, cut the oranges into slices using a sharp knife then put them into a saucepan with the grated ginger, ginger ale and the cinnamon stick. Bring steadily to boiling point but do not boil. Remove the cinnamon stick then pour the punch into heatproof glasses to serve (sieve if necessary).
Makes 12 servings.
Christmassy Cold Chocolate Peppermint [2]
Ingredients: 2 scoops of chocolate ice cream, 1 cup of cold milk, dash of peppermint extract, peppermint candy cane, chocolate shavings to decorate
Blend the milk, chocolate ice cream and peppermint extract until well-mixed. Pour into a glass, sprinkle with chocolate shavings, if desired, and add a candy cane for a Christmassy touch.
Nairobi Night [1]
Ingredients: 450 ml (¾ pint) freshly made coffee, caster sugar, 4 tablespoons single cream, 4 ice cubes, chocolate or cocoa powder to decorate (if desired), ice cubes
Pour the coffee into a bowl and stir in sugar to tast. Leave aside to cool. Whisk the cream and ice cream together and then beat into the coffee until the mixture is smooth and frothy. Pour into a jug and cool in the fridge. Pour into 2 glasses with ice cubes, and top with chocolate powder if desired.
Makes 2 servings. We admit that this drink is not technically a 'warmer'!
Ginger Tea [2]
Ingredients: 1 ½ cups of water, 1 oz (25g) peeled and thinly sliced fresh root ginger, ½ tablespoon of honey of light brown sugar, lemon wedge
Simmer water and ginger in a small saucepan over medium-low heat for 20 minutes (adjust time up or down depending on how strong you want to make it). Add the honey or brown sugar (quantity to taste) and stir well to dissolve. Strain into a mug. Serve with a lemon wedge if to taste!
[1]From Little Book of Alcohol-free Cocktails, (Hamlyn, 2001) ISBN 9780600604358
[2]From The Mocktail Bar Guide, by Frank Thomas & Karen L. Brown (Meadowbrook Press/Simon & Schuster, 2001) ISBN 9780743223454
Warm Fruit Punch [1]
Ingredients: 600 ml (1 pint) orange juice, 600 ml (1 pint) apple juice, 150 ml (¼ pint) water, ½ teaspoon ground ginger, ½ mixed spice, brown sugar (to taste), thin apple slices
Put the orange juice, apple juice, water and spices in a saucepan and bring gently to he boil, adding sugar to taste if required. Make sure the spices are well mixed in. Simmer for 5 minutes. Pour the punch into a warmed bowl and float apple slices on top.
Makes 6 servings.
Spiced Ginger Punch [1]
Ingredients: 2 oranges, cloves, 1 cm (½ inch) piece of peeled and grated fresh root ginger, 2 litres (3 ½ pints) ginger beer/ale, cinnamon stick (measuring approx. 10 cm/ 4 inches or to taste)
Stud the oranges with cloves (to taste) and bake them in a preheated oven at 180°C (350°F/Gas Mark 4) for about 25 minutes, until they are a rich golden colour. When they have cooled somewhat, cut the oranges into slices using a sharp knife then put them into a saucepan with the grated ginger, ginger ale and the cinnamon stick. Bring steadily to boiling point but do not boil. Remove the cinnamon stick then pour the punch into heatproof glasses to serve (sieve if necessary).
Makes 12 servings.
Christmassy Cold Chocolate Peppermint [2]
Ingredients: 2 scoops of chocolate ice cream, 1 cup of cold milk, dash of peppermint extract, peppermint candy cane, chocolate shavings to decorate
Blend the milk, chocolate ice cream and peppermint extract until well-mixed. Pour into a glass, sprinkle with chocolate shavings, if desired, and add a candy cane for a Christmassy touch.
Nairobi Night [1]
Ingredients: 450 ml (¾ pint) freshly made coffee, caster sugar, 4 tablespoons single cream, 4 ice cubes, chocolate or cocoa powder to decorate (if desired), ice cubes
Pour the coffee into a bowl and stir in sugar to tast. Leave aside to cool. Whisk the cream and ice cream together and then beat into the coffee until the mixture is smooth and frothy. Pour into a jug and cool in the fridge. Pour into 2 glasses with ice cubes, and top with chocolate powder if desired.
Makes 2 servings. We admit that this drink is not technically a 'warmer'!
Ginger Tea [2]
Ingredients: 1 ½ cups of water, 1 oz (25g) peeled and thinly sliced fresh root ginger, ½ tablespoon of honey of light brown sugar, lemon wedge
Simmer water and ginger in a small saucepan over medium-low heat for 20 minutes (adjust time up or down depending on how strong you want to make it). Add the honey or brown sugar (quantity to taste) and stir well to dissolve. Strain into a mug. Serve with a lemon wedge if to taste!
[1]From Little Book of Alcohol-free Cocktails, (Hamlyn, 2001) ISBN 9780600604358
[2]From The Mocktail Bar Guide, by Frank Thomas & Karen L. Brown (Meadowbrook Press/Simon & Schuster, 2001) ISBN 9780743223454