Keep cosy this Halloween and Bonfire Night with these three hot drink recipes. Make them at home, pop them in a flask to enjoy trick-or-treating or while watching the fireworks!
This thick, richly spiced latte is flavoured with sweetened pumpkin. If you can find canned sweetened pumpkin purée, then use this and omit the sugar in the recipe.
375 ml/1 1⁄2 cups milk
100 g/31⁄2 oz. cooked sweet
pumpkin, mashed, or canned pumpkin purée
3 tablespoons brown sugar (omit if using canned purée)
4 teaspoon ground cinnamon
250 ml/1 cup freshly brewed hot coffee
whipped cream and cinnamon sugar, to serve
Put the milk, pumpkin, sugar (if using) and cinnamon in a saucepan and heat gently, whisking constantly until the mixture just reaches boiling point. Transfer to three cups or heatproof glasses and stir in the coffee. Serve topped with lightly whipped cream and a dusting of cinnamon sugar.
Gingerbread hot chocolate
When you’re sitting out in the cold around a fire, wrapped in sweaters, this is the perfect warmer. It’s lovely with a dash of brandy… for the adults only, of course!
1 litre/4 cups whole milk
3 tablespoons ginger or gingerbread syrup
1 cinnamon stick
2 whole cloves
2–3 strips of orange peel
2 tablespoons brandy or orange-flavoured liqueur (optional)
450 g/33⁄4 cups dark/ bittersweet chocolate, chopped
whipped cream and ground cinnamon, to serve (optional)
Pour the milk into a saucepan set over a medium heat. Add the ginger syrup, cinnamon stick, cloves, orange peel and brandy (if using) and bring slowly to the boil, stirring occasionally to allow the spices to infuse with the milk.
Meanwhile, tip the chopped chocolate into a large jug/ pitcher. Pour the hot, spice infused milk onto the chocolate and whisk until silky smooth.
Strain into cups, top with whipped cream and dust with cinnamon, if using, and serve.
Hot rum and cider punch
The perfect autumnal drink with its slices of apple infused with the flavours of the cider, rum and spices. If you want to serve a family–friendly, non-alcoholic version, replace the cider with apple juice and omit the rum.
500-ml bottle traditional dry cider/2 cups hard apple cider
2 slices of unwaxed lemon
1 apple, cored and thinly sliced
1 cinnamon stick, crushed
2 tablespoons soft light brown sugar
80 ml/3 oz. dark rum
Put the cider, lemon slices, apple slices, cinnamon, cloves, sugar and rum in a saucepan and heat the mixture gently until it just reaches boiling point. Simmer very gently for 10 minutes, then remove from the heat and let infuse for 10 minutes. Ladle into small heatproof glasses or cups to serve.
For more warming hot drinks for cold days, check out Hot Drinks.