Winter Warmers at Music & Mountains: Mulled Wine, Hot Toddy & Hot Chocolate

Why Mulled Wine Is a Winter Favourite

A drink that saw its origin in the Medieval era is said to be even older as far as history goes. Mulled Wine can be traced back to Roman times.

Now a quintessential Winter Warmer, Mulled Wine is considered one of the finest hot winter drinks and is most popular around Christmas time when the city is at its coldest. For an ideal cosy winter experience in a café or bar, the perfect choice would ideally be Mulled Wine, also known as Glogg, Gluhwein or Vin Chaud.

This beverage can be found across European cities, especially at Christmas markets. Some of the unique ingredients that go into traditional recipes range from ginger, juniper, liquorice and even berries like cranberries.

Though it was created by Romans and Greeks, every country that sees a winter season serves a version of this beverage. Apart from the fact that being a hot drink it had a warming effect on the body, mulling wine was also a great way to preserve wine.

Back in those days, there wasn’t a lot of finesse in wine making. At times, several casks would be of poor quality or flavour. By adding flavouring agents, it would balance the wine and make it more palatable.

Whether it is fighting the bitter cold or looking for a flavourful drink, Mulled Wine is also believed to provide relief from weather related cold symptoms.

At Music & Mountains, mulled wine carries this same warmth and tradition served as it was meant to be enjoyed on slow winter evenings.

Mulled Wine vs Hot Toddy: A Winter Classic

Though when it comes to winter warmers, the Hot Toddy isn’t far behind as a classic favourite.

Mulled Wine is made exclusively with red wine or port, where spices are mulled into the wine an infusion usually done by heating the wine with whole spices and other ingredients. Hot Toddy, on the other hand, has a similar process but the alcohol is added later. Hot Toddy is usually made with whisky or rum, since dark spirits are ideal for cold weather.

The origin of this drink is very interesting, as it can be traced back to India as well. In India, fermented palm sap was called Taddy. During British times, with the plethora of spices in India, this sap was infused with ingredients like cloves, cardamom, cinnamon, etc. Those spices were native to the Indian subcontinent and easily available, so it made complete sense to use them to create a more delicious drink.

Fermented sap was always an acquired taste, so this version of Hot Toddy became more popular, with different institutions creating their own exclusive signature versions. Over time, Hot Toddy was sweetened with sugars, honey, or even maple syrup. It was made with juice or even water, then spiked with rum or whisky.

Today, it is found across bars and restaurants during the winter months.

Now imagine enjoying these European winter drinks in the heart of South Delhi, at GK 1, in the lap of a Swiss Chalet or a speakeasy rooftop bar. Perfectly spiced to make winter cosier, whether it is Mulled Wine or a classic Hot Toddy, Music & Mountains has been serving these for over a decade making them winter bestsellers in and around M Block Market, through the winter.

Hot Chocolate: A Winter Classic Without Alcohol

For people who prefer winter beverages that don’t have alcohol, the best thing to choose has to be a perfectly brewed Hot Chocolate.

Though the market is flooded with premixes of hot chocolate, there are recipes galore, and every café has their own version. It takes quality ingredients and a subtle technique to perfect a cup of perfect hot chocolate.

Believe it or not, the origins of Hot Chocolate date back 3000 years. Since it was the Mayans and Aztecs who discovered the joy of chocolate, it was in ancient Mesoamerica where a bitter, dark drink was made with ground cacao beans, cornmeal, and chilli, petered down with water to make it into a beverage consistency.

It was the Spanish who brought this concoction to Europe, where the palate was different. They started to make it with milk, sugar, and even spices like cinnamon for added flavour and warmth. This is what evolved into the luscious, luxurious, silken hot chocolate that is served today.

By the early 1800’s, cacao beans were processed into cocoa powder, which made making hot chocolate much easier and accessible. Soon, it was found across homes and restaurants as an indulgent winter drink.

Though puritans still prefer to avoid using cocoa powder owing to its powdery mouthfeel and after taste, they instead use high quality dark chocolate that is melted down and blended into drinking consistency.

Every restaurant has their own recipe. At Music And Mountains, it is a much guarded secret one that can only be enjoyed when you order a Classic Hot Chocolate in the solace of a chalet in the heart of the capital.

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