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. We suggest replacing the traditional liquor with Leopard's Leap Shiraz or the Leopard’s Leap Natura Classic Red De-alc (don’t get us started on the health properties of red wine - and you can now even get it without alcohol!). Combine the red wine with warming spices, coconut oil, 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 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 or Leopard’s Leap Natura Classic Red

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). 
5. You can also choose to skip the chocolate spoon and rather decorate with some vitamin-rich citrus.