Warming wine cocktails – perfect for any occasion

While many people tend to gravitate towards cider or hot chocolate when temperatures drop, wine enthusiasts prefer to indulge in a seasonal favourite – warm wine cocktails.

Whether you’re entertaining guests or simply looking for a relaxing night in, these warming wine cocktail recipes, compliments of Leopard’s Leap, are a perfect choice for the colder months.

Lookout Red Glühwein 

Ingredients

• 750 ml Leopard’s Leap Lookout Red
• 75 ml sugar
• 50 ml lemon juice
• 150 ml orange juice
• Cinnamon stick
• 6 – 8 cloves
• Garnish: Cinnamon sugar on the rim of the glass

Method

1. Mix all the ingredients in a small saucepan until just before boiling point.
2. Strain into a clean bowl.
3. Serve warm.

Spiced Leopard’s Leap Shiraz Hot Toddy

Ingredients

• 250 ml (1 cup) dark brown sugar
• 110 g coconut oil
• 5 ml (1 t) vanilla essence
• 7, 5 ml ground cinnamon
• 7, 5 ml ground nutmeg
• 2, 5 ml ground cloves
• 50 g 70% Dark chocolate, roughly chopped
• 1 bottle (750 ml) Leopard’s Leap Shiraz

Method

1. Combine the sugar, coconut oil, vanilla and spices in a medium bowl and mix well. Fill a 12-hole small silicone mould (or use an ice-cube tray) with the coconut spice mix. Place in the fridge for 4 – 5 hours to set.
2. Melt the chocolate for a few seconds on the defrost setting of the microwave or melt it over a double boiler; place the chocolate in a glass bowl that fits snuggly over a medium saucepan, over medium heat, filled halfway with water.
3. Dip 4 teaspoons in the chocolate and allow the excess to drip off. Place the teaspoons on a baking sheet lined with baking paper.
4. Heat the wine in a medium saucepan over medium heat. Do not allow it to boil.
5. Pour the wine into 4 heat-proof glasses.
6. Place a chocolate-covered teaspoon on top or next to each glass and place a spiced coconut cube on top of the teaspoon.
7. Stir the spiced coconut into the warmed wine until it melts … and enjoy. (Keep any leftover spiced coconut cubes in the fridge for next time).