Christmas drinks for the southern hemisphere

When you think the holiday season we automatically think cocoa right? But if you’re like me and you live in the southern hemisphere then you know that there aren’t too many days that are cold enough to really enjoy hot cocoa and mini marshmallows and we don’t get pumpkin spice everything here either (which I’m really sad about) and Glühwein is better replaced with ice cold sangria.

But we still want to cinnamon, rum and apple and make it as festive as possible so here are 5 of my favourite summer holiday drinks. Some have alcohol, some are vegan friendly. There’s something for everyone :)

1. Sangria (actually one of the few ways I can stomach wine)
   Makes 2 litres or 12 drinks 

Sugar Syrup – 350g white sugar | 350ml water
Sangria – 700ml red wine | 300ml aged or spiced rum | 90ml triple sec | 500ml freshly juiced apple juice (from 5 apples) | 2 limes, juiced | 2 cinnamon sticks | 1 orange sliced | strawberries sliced | | ice, to serve.

To make sugar syrup, add white sugar and water to a pot over medium heat and stir for 5 minutes or until sugar has dissolved. Allow to cool before pouring into a sterilised bottle. Keep sealed in the fridge for up to two weeks.

To make sangria, mix 300ml of the sugar syrup with red wine, rum, triple sec, apple juice, lime juice, cinnamon sticks and blood orange in a large jug and stir with a long wooden spoon.

2. Thick and Creamy Iced Cocoa
Serves: 4-8

1 1/2 cups coconut cream | 2 cups almond milk | 1 tsp vanilla extract | 2 tblsp cocoa powder | 120g dark chocolate (I like Nomu or the choc chips from woolies)

You’ll need to melt the chocolate with a table spoon of cream then add everything to a the rest of it and pop it in the fridge. Serve with crush iced if you want it extra cold :)

3. Iced apple and cinnamon
Makes: 4 cups

1 stick Cinnamon |1/4 teaspoon Anise Seed | 1 quart apple juice

Place all ingredients in saucepan. Simmer 30 minutes or until hot. Strain and refrigerate.

4. Pineapple Rum Punch
Serves: 15

3/4 cup boiling water | 1 1/4 cups sugar | 3 cups ripe pineapple chunks (cut about 1 inch square) |1 1/2 cups aged rum | 1 cup freshly squeezed lemon juice | 1 1/2 cups chilled sparkling water | 6 lemon wedges

Mix hot water and sugar until sugar dissolves. Add pineapple chunks and stir, mashing pineapple lightly. Let sit at room temperature 2 hours, or cover and refrigerate overnight to infuse. Transfer pineapple/sugar mixture to a large pitcher or punch bowl. Add rum and lemon and stir well. Add sparkling water, stir gently, then divide among ice-filled serving glasses.

5. Chilled eggnog! (Because Americans say it’s not christmas without eggnog. I’m not a fan of egg but I can’t fault you on a reason to drink rum).
Serves 8

1l light cream | 1 cup white sugar | 11 egg yolks, beaten (don’t throw away the whites, make macaroons or peppermint crisp cupcakes) | 1 tsp vanilla extract | 2 cups thickened cream (I prefer coconut cream) | 2/3 cup dark rum | 1/2 cup  Scotch whiskey | 500g vanilla ice cream

In a saucepan over low heat, stir together the light cream and sugar. Whisk in egg yolks and cook until light custard forms; do not boil. Remove from heat and cool, then place in refrigerator and chill overnight. Into the chilled mixture, stir in vanilla, cream, dark rum, Scotch and vanilla ice cream.

Now you know my faves. What’s yours? Anything we should try out?
Share links and recipes so I can add them to the album on our Facebook Page  :)