Winter cocktail recipes: Hot drinks for cold camping (or at home)

Winter cocktail recipes: Hot drinks for cold camping (or at home)

Apple Brandy Hot Toddy Preparation

You can do more to stay warm than to lay layers. Time to boost your cocktail game with some hot drinks.

Are you looking for something hot to drink on your next camping trip, hike or even just around the house? Of course, winter camping requires a little more planning and gravel. But it also opens up more options for food and drink. After all, good old raisins and peanuts (GORP) will not cut it when you need to stay warm.

Primus Outdoor Cooking Equipment’s consulting chef, Adam Dulye – author of “The beer chamber”- put together some classic booze hot drinks to keep you relaxed and deliciously warm, no matter where you choose to eat. Heck, you can spice up your holiday indoors too!

Best winter cocktail recipes

Mulled wine (8 servings)

Primus: Mulled wine gives 8 servings

This mulled wine is an autumn and winter heater for the terrace, sofa or campsite. It has a little spice from the apple cider as well as black peppercorns to balance the honey or agave.

Ingredients for mulled wine:

  • 750 ml red wine (ideally pinot noir, Gamay, softer varieties; avoid zinfandel, merlot)
  • 2 cups apple cider
  • 1 orange cut into ¼ “thick rounds, seeds removed, about 6 slices per.
  • 4 each whole cloves
  • 2 each cinnamon sticks
  • 2 each star anise
  • 4 each black peppercorns
  • 3 tbsp. honey or agave
  • ½ head brandy
  • 1 piece of cheesecloth (approx. 8 “x 8”) and string to tie

Method:

  • Lay the cheesecloth flat on a work surface. Place cloves, cinnamon, black peppercorns and star anise inside, close, and tie with string.
  • In a 3L field can pour in wine, apple cider and two orange slices, and keep the remaining four for garnish
  • Bring the wine to a boil over medium heat. Do not let the liquid boil.
  • Stir in honey or agave.
  • Let it simmer for 10 minutes.
  • Add brandy, remove from heat, and remove cheesecloth.
  • Serve and garnish with an orange slice or chill to keep out the cold for up to 24 hours.
  • Note: If using Primus Tupike, add a little camp flavor by grilling the orange and cinnamon sticks on the included grill plate over medium heat until lightly highlighted, then add to the wine.

Primus mulled wine preparation

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Whiskey Chai (4 servings)

Serving Whiskey Chai

This recipe guides you on how to make your own masala chai. Of course, you can also buy chai concentrate from your favorite tea company or local store.

The best way to take this to the campsite is in two containers. First heat the chaie, then add the oat milk (or half and half) and whip with a fork to get a frothy top. Then pour the milk over the chaie.

Whiskey Chai Ingredients:

  • 2 cups water
  • 3 black tea bags
  • 4 green cardamom pods
  • 1 tsp. allspice berries
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 tsp. ground ginger
  • 2 tsp. vanilla paste or 1 each vanilla bean split
  • 2 tbsp. honey or agave
  • 2 cups oat milk (or half and half)
  • 6 oz. bourbon
  • Grinded cinnamon for garnish

Method:

  • Combine all the chai ingredients in one 1L Primus fire pit and bring it to a boil.
  • Let it simmer for 20 minutes, remove from the heat and sift through a fine sieve or coffee filter. Keep warm or cool and store for up to 2 days.
  • Pack to take with you at this time. Proceed to the next step if you are done.
  • In a 1.8L pot, bring oat milk to a boil over medium heat. Foam gently with a fork.
  • Lay out four mugs and pour 1½ ounce of bourbon into each mug.
  • Combine oat milk with hot chai bottom or heated chai in a separate pan and add.
  • Pour a cup of hot chai liquid into each mug.
  • Garnish with a splash of crushed cinnamon.

Whiskey Chai preparation

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Boozy campfire coffee (2 servings)

Primus Bålkaffe

A great end to the evening, this recipe is made with decaf coffee so you can still fall asleep under the stars. For those who want to stay up or turn this into a morning warmer, let it up!

Bonfire coffee ingredients:

  • 2 cups hot decaffeinated coffee
  • 2 oz. Rome
  • 2 oz. bourbon or Irish whiskey
  • 2 oz. oat milk or half-and-half
  • 2 tsp. brown sugar

Method:

  • Make coffee your favorite way.
  • Lay out two mugs.
  • Add 1 teaspoon of brown sugar and 1 ounce of oat milk to the bottom of each mug.
  • Add 1 ounce each of bourbon and rum to each mug.
  • Pour 1 cup of hot decaffeinated coffee into each mug.
  • Stir and enjoy.

Primus Bonfire Coffee Preparation

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Apple Brandy Hot Toddy (2 servings)

Apple Brandy Hot Toddy

Classic is a hot toddy simply hot water, lemon and brandy. This recipe takes it into the fall and winter with the use of apple brandy and a warm garnish of cinnamon.

This can be made hot and transported in your favorite vacuum insulated bottle. The cinnamon blooms a little, so be sure to let it sit for a minute before taking the first sip.

Apple Brandy Hot Toddy Ingredients:

  • 2 cups water
  • 2 tbsp. honey or agave
  • 1½ oz. fresh lemon juice
  • 2 pieces of whole cinnamon stick
  • 4 oz. apple brandy
  • ½ fresh apple – honeycrisp, gala or fuji – in thin slices

Method:

  • Bring the water to a boil. Turn down to the boiling point.
  • Add honey and fresh lemon juice and all but four apple slices.
  • Lay out two mugs and add 2 ounces of apple brandy to each mug. Add a cinnamon stick and two slices of apple to each mug.
  • Pour a cup of warm water and lemon mixture into each mug and serve.

Apple Brandy Hot Toddy Preparation

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Drink chocolate (2 servings)

Primus drinks chocolate

This is thick! It should be, and the idea was created by the French – because that’s what you would bring into the French Alps. Honestly, this is how you should drink chocolate. It is a dessert, a drink and an inner warmer at the same time.

Find the best quality chocolate you can (think German or Mexican chocolate over 70% cocoa) for this recipe and you will be rewarded with an even richer sip.

Drinking chocolate ingredients:

  • 2 cups oat milk or half-and-half
  • 8 oz. dark chocolate, chopped
  • 3 oz. whiskey, bourbon or rum
  • 4-8 candied cherries
  • Sea salt flakes for decoration

Method:

  • Put the chopped chocolate in one 1L pot and set aside.
  • In a separate 1.8L pot, bring the oat milk or half-and-half to a boil.
  • Pour the oat milk over the chocolate and stir gently.
  • Bring the mixture over very low heat to a gentle boil and continue to stir. Do not stop stirring, otherwise the chocolate will burn in the pan.
  • Place in a thermo mug for travel or set up two krus and pour 1½ ounce of whiskey, bourbon or rum into each mug.
  • Pour a cup of chocolate mixture into each mug.
  • Garnish with candied cherries and a few flakes of sea salt.

Primus drinking chocolate preparation

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