Scandinavian glögg: Along with mulled wine’s usual suspects – cinnamon, cloves, nutmeg, cardamom, orange rind – add some raisins and blanched sliced almonds (and a cheeky nip of port or brandy) when heating your wine; when serving, add a spoonful into each glass. By the time you reach them at the bottom they’ll be soaked with flavour and add sustenance to your drink.
White glögg: For a mulled wine variation, use apple cider or white wine and heat with warming ingredients such as whole peppercorns, root ginger slices, allspice berries, cinnamon sticks and coriander seeds. Add sugar or honey to taste and a slug of rum for some serious supping and garnish with a slice of apple.
Caribou: Canadians should know a thing or two about keeping warm. This drink, which hails from Quebec, has variations but typically includes vodka, cognac, sherry, port and, of course, some maple syrup to sweeten.
Non-alcoholic: Heat up apple or blackcurrant juice with orange and/or lemon peel, a cinnamon stick and a couple of cloves then add sugar or honey to taste.