A Hot Toddy is traditionally enjoyed when it is cold and wet – usually as a bedtime drink, but also, some say, as a cure to cold and flu. All and all a winter’s drink then! We have created our own version replacing the traditional liquor with Leopard’s Leap Shiraz (don’t get us started on the health properties of red wine …), adding some warming spices, coconut oil (another health trend!), decadent dark chocolate and a finishing-off touch of vanilla. Whether you believe in the health claims or not, don’t you feel better already?

Spiced Leopard’s Leap Shiraz Hot Toddy

Serves 4

• 250 ml (1 cup) dark brown sugar
• 110 g coconut oil
• 5 ml (1 t) vanilla essence
• 7, 5 ml ground cinnamon
• 7, 5 ml ground nutmeg
• 2, 5 ml ground cloves
• 50 g 70% Dark chocolate, roughly chopped
• 1 bottle (750 ml) Leopard’s Leap Shiraz

Method:

1. Combine the sugar, coconut oil, vanilla and spices in a medium bowl and mix well. Fill a 12-hole small silicone mould (or use an ice-cube tray) with the coconut spice mix. Place in the fridge for 4 – 5 hours to set.
2. Melt the chocolate for a few seconds on the defrost setting of the microwave or melt it over a double boiler; place the chocolate in a glass bowl that fits snuggly over a medium saucepan, over medium heat, filled halfway with water.
3. Dip 4 teaspoons in the chocolate and allow the excess to drip off. Place the teaspoons on a baking sheet lined with baking paper.
4. Heat the wine in a medium saucepan over medium heat. Do not allow it to boil. Pour the wine into 4 heatproof glasses. Place a chocolate-covered teaspoon on top or next to each glass and place a spiced coconut cube on top of the teaspoon. Stir the spiced coconut into the warmed wine until it melts … and enjoy. (Keep any leftover spiced coconut cubes in the fridge for next time).