Warming wine cocktails – perfect for any occasion

With the arrival of colder weather, it's the ideal time to enjoy warm and comforting drinks in the company of loved ones.

While many people tend to gravitate towards cider or hot chocolate when temperatures drop, wine enthusiasts prefer to indulge in a seasonal favourite – warm wine cocktails.

Whether you’re entertaining guests or simply looking for a relaxing night in, these warming wine cocktail recipes, compliments of Leopard’s Leap, are a perfect choice for the colder months.

Lookout Red Glühwein 


  • 750 ml Leopard’s Leap Lookout Red
  • 75 ml sugar
  • 50 ml lemon juice
  • 150 ml orange juice
  • Cinnamon stick
  • 6 – 8 cloves
  • Garnish: Cinnamon sugar on the rim of the glass


  1. Mix all the ingredients in a small saucepan until just before boiling point.
  2. Strain into a clean bowl.
  3. Serve warm.

Spiced Leopard’s Leap Shiraz Hot Toddy


  • 250 ml (1 cup) dark brown sugar
  • 110 g coconut oil
  • 5 ml (1 t) vanilla essence
  • 7, 5 ml ground cinnamon
  • 7, 5 ml ground nutmeg
  • 2, 5 ml ground cloves
  • 50 g 70% Dark chocolate, roughly chopped
  • 1 bottle (750 ml) Leopard’s Leap Shiraz


  1. Combine the sugar, coconut oil, vanilla and spices in a medium bowl and mix well. Fill a 12-hole small silicone mould (or use an ice-cube tray) with the coconut spice mix. Place in the fridge for 4 – 5 hours to set.
  2. Melt the chocolate for a few seconds on the defrost setting of the microwave or melt it over a double boiler; place the chocolate in a glass bowl that fits snuggly over a medium saucepan, over medium heat, filled halfway with water.
  3. Dip 4 teaspoons in the chocolate and allow the excess to drip off. Place the teaspoons on a baking sheet lined with baking paper.
  4. Heat the wine in a medium saucepan over medium heat. Do not allow it to boil.
  5. Pour the wine into 4 heat-proof glasses.
  6. Place a chocolate-covered teaspoon on top or next to each glass and place a spiced coconut cube on top of the teaspoon.
  7. Stir the spiced coconut into the warmed wine until it melts … and enjoy. (Keep any leftover spiced coconut cubes in the fridge for next time).


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