Glogg, Punch & Co – 6 Addictive Winter Drinks

Tired of traditional glogg and punch? We’ve prepared some exceptional recipes for you.

Racked by steady frostbites, we need something warm right now. The more the better. If knitted socks, scarf and a  chunky jacket ain’t enough, you should stop at the next supermarket and buy the ingredients you need to prepare these winter drinks. No matter if with or without alcohol. The right hot drink for every taste is guaranteed. All six of the presented variations warm you nicely from the inside. And let icy thoughts melt for sure.

Citrus Glogg

The white glogg with citrus kick brings the Christmas market to your home.

For 8 servings:

1 organic orange

2-3 cloves

500 ml white grape juice

1 cinnamon stick

500 ml white wine

1 EL orange liqueur

Honey

1. Rinse the orange with hot water, cut it into thick slices. Stick the cloves into the peel. Then, heat the grape juice in a pan by adding the cinnamon stick.
2. Add the white wine, heat everything but do not allow to boil. Add the orange liqueur and sweeten the glogg with honey at will.
3. Pour the liquid through a sieve. Keep it warm on a tea warmer.

Hot Cinnamon Smoothie

A warming smoothie with dates for a sweet kick.

For 2 servings:

4 fresh dates (alternatively dried)

2 bananas

1 T raw cocoa powder

1/2 t cinnamon powder

2 T chia seeds

200 ml boiling water Wasser

1. Pit the dates and coarsely chop them.
2. Peel the banana, chop it coarsely and give it into a mixer. Now, add the dates, the cocoa powder, the cinnamon, the chia seeds as well as the hot water.
3. Mix all ingredients on the highest speed until the smoothie gets creamy. Pour the liquid into two glasses and enjoy instantly.

Gloggy Gin

The classic drink in glogg format.

For 4 servings:

2 cm ginger

800 ml pear juice

3 cinnamon sticks

8 cloves

8 pimento grains

2 Chinese star anises

4 gin shots

4 cinnamon sticks (for decoration)

1. First, coarsely chop the ginger.
2. Heat the pear juice together with the ginger and the spices, do not allow to boil. Let it simmer for about 25 minutes.
3. Sieve the liquid and fill it into heat-resistant glasses.
4. Add a good gin shot each, decorate with a cinnamon stick and serve instantly.

Warm Minty Chocolate Drink

Our soothing chocolate darling with fresh mint.

For 1 serving:

250 ml low-fat milk

30 g white chocolate

Ground vanilla

4 red-white striped peppermints (without chocolate filling)

50 g cream

1. Heat the milk in a small pan. Break the chocolate into small pieces, add them to the milk and stir until they have melted. Flavour with vanilla.
2. Ground 3 peppermints in a mortar, crush one. Whip the cream until half-stiff and add the ground peppermints.
3. Mix the white chocolate with a blender and fill it into a mug or a glass. Spread the cream on the chocolate and add the peppermint crumbs.

Hot Orange Chocolate

The evergreen comes with orange.

For 6 servings:

150 g whole milk coating

1 organic orange

4 cubes of sugar

1 cinnamon stick

1 l milk

fresh ground nutmeg

1. Chop the coating coarsely. Rinse the orange with hot water and dab dry. Grate the peel with the sugar cubes. Break the cinnamon sticks into pieces, add them to the milk and heat it. Let it simmer at low temperature for about 10 minutes.
2. Remove the cinnamon pieces from the milk. Melt the chopped coating and the orange-sugar cubes in the milk while stirring. Heat the milk up slightly below the boiling point and whisk it. Pour into heat-resistant glasses, strew some ground nutmeg and serve hot instantly.

Baked Apple Punch with Raisins

A hot punch that does without alcohol.

For 8 servings:

1 l naturally cloudy apple juice

2 T raisins

2 sour apples (e.g. russet)

6 T tea syrup

3 teabags of black tea (e.g. Earl Grey)

30 g roasted almonds

300 g cream

2 packets vanilla sugar

1. Heat 200 ml apple juice in a small pan, take off the stove. Add the raisins, cover and let simmer for about 1 hour.
2. Preheat the oven to 200°. Peel the apples and remove the core. Place the apples on a flat baking tray, add the raisins as well as the soaking liquid. Coat the apples with 2 teaspoons of tea syrup. Roast app. 40 min.
3. Then, boil 1 litre of water, take off the oven. Let the teabags simmer in the water for about 5 minutes, remove them and add the remaining apple juice. Heat the punch and sweeten with the remaining tea syrup.
4. Cut the baked apples into rough pieces and add to the punch, together with the raisins, let simmer shortly. In the meantime, chop the almonds. Whip the cream with the vanilla sugar.Translation: Danielle De Bie