In Hong Kong, being able to have hot boozy beverages is relatively limited – only when the temperature drops are we able to enjoy a warm, comforting and steaming glass of something festive. My usual tipple is mulled wine (if only I could drink it year round – it’s like Christmas in a cup) – don’t fret, I shall be sharing my delicious recipe as part of the 24 Days of Christmas DIY; today however, I thought I’d share a wonderfully comforting recipe for hot spiced port. Port is a lot sweeter than wine so this recipe doesn’t require as much sugar as mulled wine but as a result, I can’t really drink too much of it as it gets quite cloying. But, a glass or two is great for warming the winter nights.
What you need:
- A bottle of Ruby Port
- 1 orange
- 16 cloves
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp all spice
- 1 tsp ground ginger
- 290 ml water
- Juice of 1 orange
- Preheat the oven to 200°C.
- Cut the orange in half, stud all over with the cloves. Place in a lined baking tray, cut side up and bake for 15-20 mins.
- In a large pan, heat the water, sugar, cinnamon, nutmeg, all spice and ginger. Bring to a boil and let it boil till it has reduced by half. Take off the heat and set aside.
- When you’re ready to serve, add the port and the two halves of oranges.
- Add the orange juice and gently heat up to a simmer. Don’t let it boil!
- Serve in a warmed punch bowl with the two orange halves floating in it.
Brewing this makes the house smell absolutely wonderful and sipping it makes me think of Christmas. Why not make some for yourself and spread the feeling and taste of Christmas joy!