Cut 2 thick slices from the centre of a lemon and cut each one in half. Stud each half with 4 whole cloves. In the bottom of each of four glasses or mugs, combine 30ml Irish whiskey with 2 tsp honey/brown sugar. Stir to combine. Fill to the top with boiling water and stir vigorously until the honey/sugar has dissolved. Add the lemon slices and serve.
Candy cane cocoa
Place 30g cocoa in a saucepan. Gradually whisk in 950ml milk until the cocoa has dissolved. Add 100g chocolate chips and 3 crushed candy canes and simmer over a medium heat for 8-10 minutes, stirring occasionally, until the chocolate and candy canes have melted. Bring to a boil and immediately remove from heat. Stir in a pinch of salt. Ladle into mugs and garnish each with a candy cane.
Zest 1 orange. Squeeze the juice from one half and slice the other. In a large pan, combine 50g light muscovado sugar, the orange zest, juice and slices, 1 cinnamon stick, a pinch of nutmeg and 150ml water. Bring to the boil and simmer for 10 minutes. Add ½ x 750ml bottle of red wine and ½ a thickly-sliced apple and bring to a simmer. Pour into glasses and serve.
Spiced apple warmers
In a saucepan over a medium-low heat, whisk together 800ml apple juice, 4 cinnamon sticks, ½ tsp ground allspice, ½ tsp ground ginger and a pinch each of ground cloves, nutmeg and salt. Bring to a simmer, then remove from the heat. Stir in 80ml brandy, if desired. Pour through a sieve into a jug and discard the solids. Serve in mugs and garnish with cinnamon sticks.
Snowy white hot chocolate
In a pan over a medium-low heat, stir together 950ml fresh milk, 1 tsp vanilla and 230g chopped white chocolate. Bring to a simmer, stirring occasionally, but do not let it boil. Remove from the heat and divide between mugs. Top with whipped cream or marshmallows if desired and serve immediately.
Irish egg nog
In a bowl, whisk 2 eggs, 60ml Irish cream liqueur and 20ml Irish whiskey until smooth. In a saucepan, bring 1l milk to a boil. Pour the milk over the egg mixture, whisking to combine well. Divide between four mugs and sprinkle with nutmeg.