We value your privacy
Mulled drinks or toddies are great for winter entertaining – there's something really special about sharing steaming hot spiced drinks with your guests, and the smell will waft through the house for hours.
These three mulls are strictly adult-only, as they're all alcoholic, but if you want something child-friendly, or non-alcoholic, swap the alcohol for a fresh fruit juice of your liking, and omit any extra shots in the recipes.
All recipes serve 12
Red wine is the typical mull you'll find at Christmas, but a mulled white wine can be just as good. If the weather's unseasonably warm, you can serve this chilled instead of hot.
2 x 750ml bottle dry or medium-dry Riesling
6 strips of lemon peel, pared with a vegetable peeler
2 apples, sliced into rings
4 tsp coriander seed
3 star anise
75g golden caster sugar
125ml elderflower cordial
Place all the ingredients except the elderflower cordial in a saucepan and warm gently over a medium heat for 10-15 minutes, stirring to dissolve the sugar. Stir in the elderflower cordial. Pour into glasses, discarding the coriander seeds and lemon peel, and place a slice of apple in each glass.
1.5 litres medium-dry cider
2 vanilla pods, split
20 cardamom pods, bruised
3 cinnamon sticks
75g palm or soft brown sugar
6 tbsp double cream (optional)
Place all the ingredients except the double cream in a saucepan and warm over a medium heat, stirring to dissolve the sugar, for 10-15 minutes or until piping hot but not boiling. Strain, whisk in the cream, if using, then pour into glasses. After a minute or two the cream will separate out slightly, creating a head like on an Irish whisky. Garnish with a shard of the vanilla pod or a piece of cinnamon stick
1.5 litres golden ale, such as Badger Golden Champion
6 tbsp honey
¼ nutmeg, freshly grated
75ml honey whisky, such as Jack Daniel's or Jim Beam
Place all the ingredients in a saucepan and warm on a medium heat for 10-15 minutes or until piping hot, stirring to dissolve the honey. Serve with an extra grating of nutmeg on top and garnish with a clove or two.