750 ml Leopard’s Leap Lookout Red

75 ml sugar

50 ml lemon juice

150 ml orange juice

Cinnamon stick

6 – 8 cloves

Garnish

Cinnamon sugar on the rim of the glass.

Method

Mix all the ingredients in a small saucepan until just before boiling point.

Strain into a clean bowl.

Serve warm.

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 heat-proof 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).

Remember you can get the Leopard’s Leap wines in most retail outlets countrywide, online or from our Franschhoek tasting room.