by Mary Bailey
Stock up on thermoses. This is how we stay warm this winter. We may be outside six feet apart but we will be able to enjoy a hot drink (with or without alcohol) with friend and family.
Amari Caldo
Amari are the Italian aromatized wines drunk after dinner to aid digestion. Every region makes their own style. We can thank Daniel Costa at Corso 32 who introduced regular Edmontonians to the whole concept. He was the first to encourage drinking amari and stocks a wide selection for after dinner. Cibo Bistro has a good selection too. To buy for home, check out the amari section at Color de Vino. Nonino with its citrusy flavours would be delicious, Nardini is a classic, Montenegro and Averno are easy to find. Or try the less-known Alpine amari such as Braulio, with notes of pine and juniper, it’s like you are drinking the forest—how wonderful after a walk in the woods.
| three parts | amaro (we used the excellent Antico Amaro di Serravalle from Piedmont) |
| five parts | hot water |
Pour into a glass and twist lemon peel over. Easy peasy.
Glühwein (Mulled Wine)
The best mulled wine ever was at a Christmas Market in Munich. Maybe it was the setting or the cute mug you were able to keep, but it was so delicious—not bitter, not too sweet, just warm and winey. Use something fruity with ripe tannins. Don’t let it boil. No overt oak. Gamay, Grenache, Syrah blends or Tempranillo would be great, or you could try a rosé for something different. Think cinnamon sticks, cloves, star anise or cardamom and black pepper. Or, try the Zinter Brown Mulled Wine Spice Mix (Italian Centre Shops, Sunterra, Save-On), it’s local and it’s really good.
Adapted from a Punch recipe for glögg.
| 750 ml | red wine (we used El Bonhomme, Cune Crianza would also be good choice) |
| 1 c | aquavit |
| 1 c | port (we used Taylor’s 10 yr old Tawny) |
| 1 c | water |
| 1/2 c | brown sugar |
| 3 sticks | cinnamon |
| 6 | cloves, whole |
| 5 pods | cardamom, crushed |
| 2 | star anise |
| 1 | orange peel, wholel |
| 1-inch | fresh ginger, peeled |
| 1 bean | vanilla, split lengthwise |
Add all ingredients to a large sauce pot. Bring to almost a boil, then reduce heat to low. Do not let it boil. Simmer over low heat for 30 minutes. Strain and serve into individual glasses.
Makes 5-7 servings.
Hot Chocolate
Most mixes are way too sweet and have too much stuff in them, but a good one is Baru in a fun striped cylinder. You can make your own with cocoa powder, milk and a mug. The key is to make a paste first with a ¼ c milk and the cocoa powder, then add the rest of the milk. Whisking gives you some frothiness. Top with whipped cream, marshmallows—the kids might like their hot choc garnished with a candy cane. Tip in a splash of brandy, Grande Marnier or peppermint schnapps to make an adult beverage. In the name of research I also had a beautiful hot chocolate at Cococo on 124 Street, similar to the following:
Parisian Hot Chocolate
Adapted from a recipe by David Lebovitz. Use the best quality chocolate you can find to make this luscious hot chocolate. It improves if made ahead and allowed to sit for a few hours. Rewarm before serving.
| 2 c | whole milk |
| 130g | bittersweet chocolate, best-quality, finely chopped |
| 2 T | light brown sugar, optional |
Heat the milk in a medium-sized saucepan. Once the milk is warm, remove from heat and whisk in the chocolate, stirring until the chocolate is melted. For a thick hot chocolate, return to heat and cook at a very low boil for about 2-3 minutes, whisking constantly. Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.
Taste and add brown sugar if desired. Serve warm in demitasse cups, small coffee or tea cups. Garnish with a sprinkle of Maldon or other good flaky salt.
Makes 4 Parisian-sized servings.
Caffè Corretto
Corrected coffee—espresso with alcohol. Ask for one at the Italian Centre Shop cafés and you will get an espresso with a slug of Sambuca. Ramazzotti (sometimes called black sambuca) is very good in a caffè corretto or you could try grappa or eau de vie.
Hot Toddy
The lobby bar at the Marriott makes an excellent hot toddy—easy to make at home too. I would use Eau Claire’s new Rupert’s Whisky, it’s round and rich flavour and reasonable price make it a natural.
Add an ounce of whisky (or bourbon) to a cup of hot water. Add a squeeze of fresh lemon juice, some honey (smoked honey would be fun) and a cinnamon stick and star anise. Stir and serve.
For the garnish, you could go full mixologist by using dried orange peel (or a circle of dried orange) then burn it over the glass.
Makes 1.
Hot Buttered Rum
My Dad would sometimes make hot buttered rum after winter sports.
He would boil water, add a healthy splash of rum, add a teaspoon of brown sugar, stir, grate on some nutmeg and a jot of butter on top. He would make it for the kids with apple juice instead of the rum.
Use a high-quality rum such as Appleton’s or Mount Gay. Your ratio of rum to water is one-part alcohol to six parts hot water.
Remember that alcohol doesn’t really warm you up, so be careful to not overdo it and don’t drink and drive.