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How to make traditional holiday drinks

We all know that turkey and stuffing is a match made in heaven during the holidays but there are so many more flavours to indulge in. Mary Berg got a sample of some of those flavours at Toronto’s Christmas market.

Mary returned to the Your Morning kitchen to make three holiday drinks inspired by her day at the market.



Homemade Hot Chocolate Mix
Makes around 3 ½ cups of mix (enough for 20~ cups of hot chocolate)


  • 1 ¾ cups superfine sugar
  • 1 cup cocoa powder, sifted
  • 100g finely grated chocolate bar, semi sweet or milk
  • ¼ cup chocolate malted milk powder
  • 1 teaspoon salt



  1. In a large bowl, whisk together the sugar, sifted cocoa powder, finely grated chocolate, chocolate malted milk powder, and salt.  Store your hot chocolate mix in an air tight container until ready to use.
  2. To make hot chocolate, combine 1 cup of milk + 2 rounded tablespoons of the mix per serving in a pot over medium low heat, stirring occasionally.  When hot, serve with whatever fixings you’d like!  Personally, I’m a fan of Irish cream and marshmallows!



Mulled Wine
Serves a crowd


  • 1.5 L bottle dry red wine
  • 2 oranges, sliced in half then into half-rounds
  • ¼ cup sugar
  • ¼ cup honey
  • 1 tablespoon whole cloves
  • 4 cinnamon sticks, plus more for garnish
  • 5 star anise, plus more for garnish
  • 10 cardamom pods
  • ½ - 1 cup brandy or whiskey



  1. Pour the wine into a large slow cooker add in the orange slices, sugar, honey, cloves, cinnamon, star anise, and cardamom pods.
  2. Set your slow cooker to low, cover, and allow the wine to mull for 30 minutes to 1 hour to allow the flavours to meld.  You can keep the mulled wine on the low setting to keep it warm for up to 2 hours.
  3. When about to serve, pour about a shot of brandy or whiskey into each mug and top with mulled wine.  For garnish, throw in an extra cinnamon stick and some of those mulled orange slices.



Hot Apple Cider
Serves a crowd of around 8 (10 with the addition of booze)


  • 3 whole cinnamon sticks, plus more for serving
  • 8 whole cloves
  • 6 whole allspice berries
  • ½ teaspoon black peppercorns
  • 3 whole star anise
  • 1 orange, sliced
  • 1-inch piece fresh ginger, sliced
  • ½ cup maple syrup
  • 2 litres fresh apple cider
  • 5–10 oz dark spiced rum, optional



  1. In a large pot, combine the cinnamon sticks, cloves, allspice, black peppercorns, star anise, orange slices, ginger slices, maple syrup, and apple cider and place it over medium-high heat.  Bring the mixture to a boil and reduce the heat to medium.  Allow the cider to simmer for 10 minutes, stirring occasionally, then remove it from the heat and allow the flavours to meld and steep for 10–15 minutes.
  2. To serve, pour between ½ oz to 1 oz of rum into each mug, if using.  Top it all off with some of that lovely hot cider, being sure to keep all of those spices in the pot and out of your mugs!