Page 30 - Uncorked Magazine - Winter 2017

festiv cokils

HOT PEAR & BRANDY
SERVES 6

1 litre pressed apple juice Place the apple juice, pears,
2 fresh pears, sliced lengthways orange, spices and honey in
1 orange, sliced into half-moons a pot and stir gently over a
3 star anise medium heat for 5 minutes.
1 cinnamon stick Pour in the brandy and
1 teaspoon whole cloves remove from the heat. Pour
2 tablespoons honey each serving into a punch
150ml Hennessy brandy glass, ensuring some fruit
gets into each one.

KAHLÚA
HOT CHOCOLATE

SERVES 2

500ml fresh milk
2 tablespoons cocoa powder
1 tablespoon caster sugar
½ teaspoon ground cinnamon
70ml Kahlúa
fresh nutmeg, to garnish
Kahlua dark chocolate, to garnish
hot chocolate

Heat the milk, cocoa powder, sugar
and cinnamon in a saucepan.
When it’s hot enough to drink and
everything has combined, pour in the
Kahlúa and take off the heat. Pour into
2 hot chocolate glasses and garnish
each one with freshly grated nutmeg
and dark chocolate.

Tipple Tip

Liven up this wintry essential with a
spicy rum-based liqueur.

28 | UNCORKED CHRISTMAS 2017

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