This is a winter classic in which you can endlessly play with ingredients to suit your own taste. But perennial favourites to accompany the red wine include orange juice, cinnamon, brown sugar, cloves and nutmeg. Bring to the boil to dissolve the sugar, then let the mulled wine cool for 15 minutes. For the wine, consider a fine British red from vineyards such as Bolney, Biddenden, Denbies or Three Choirs.
Reputedly invented by the Duke of Atholl in 1475, this begins by making a “brose” by soaking four tablespoons of medium oatmeal in 500ml water for an hour. Strain through a fine sieve, pressing down, then discard the oatmeal. Mix the brose with 3-4 tablespoons of heather honey, add 500ml of whisky and give a shake. Pour in a little cream then serve.
Posh hot chocolate
Break a good quality chocolate bar (at least 70 per cent cocoa solids) into a bowl. Heat double cream and milk on the hob until nearly at a simmer. Do not allow the mix to boil. Pour milk and cream over the chocolate and stir until well combined. Serve. Feel warm and happy.
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