Sinterklaas drinks

Pakjesavond begins with the children and ends with the adults, and the drinks follow exactly the same pattern. In the first half, only alcohol-free drinks are served: hot chocolate, tea, or coffee, in glasses that everyone can help themselves to. Only after the poems are over does the spiced wine go on the stove and the smaller glassware come out. Keep the same order when shopping: you’ll go through the most of the first-half drinks, because everyone in the room drinks them, while in the second half you only need one or two glasses per person.

Allow 25 cl per person, so two litres for eight people. Heat the milk slowly and do not let it boil, otherwise a skin will form on the surface. Stir the chocolate or cocoa in with a long spoon all the way to the bottom, otherwise the sweetest part will remain at the bottom. The easiest way to serve it is from the pan or a stainless steel pitcher; the glass pitchers from our water pitchers are intended for water, juice and wine in their product descriptions, and those descriptions say nothing about boiling liquids, so I would not put hot chocolate in them. The tea glasses with handles can handle it. Serve the whipped cream separately in a bowl, so everyone can choose for themselves.

This is a children’s party, so the alcohol-free option is not the alternative but the main attraction. Hot chocolate is the classic; with a pinch of cinnamon or speculaas spices, it complements the gingerbread cookies. There are also drinks made specifically without alcohol: check out the children’s cocktails, the Shirley Temple or a Virgin Mojito. More alcohol-free options can be found among the mocktails. Put the alcohol-free pitcher and the spiced wine in separate places and use different glasses, so there is no confusion. NIX18: under 18, no alcohol.

Both are hot spiced wines made with red wine, and in practice the names are often used interchangeably. In our country, bishop’s wine is usually made with orange and cloves and is associated with St Nicholas; you mainly come across mulled wine in December, often with a little more cinnamon and star anise. More important than the name is the temperature: keep the pan well below boiling point, because as soon as wine boils, the alcohol evaporates and the spices become bitter. It is better to let the spices infuse for twenty minutes over low heat and strain them out before serving. A regular red wine label usually states an alcohol percentage between twelve and fourteen percent; heating reduces it, but exactly how much depends on your pan and your heat.

Gingerbread cookies and speculaas share their spices with bishop's wine: cinnamon, cloves, nutmeg, and ginger are found in both, so the combination works naturally. A chocolate letter pairs better with something creamy or nutty, such as Baileys or amaretto in a small glass. Marzipan is sweeter than most liqueurs, so it is better paired with something bitter or fresh, such as coffee or an Amaretto Sour in which the lemon juice balances the sweetness. Pour small portions: over a three-hour evening, four half-glasses are more enjoyable than two full ones.

You can prepare the spiced wine a day in advance and refrigerate it without the spices; reheat it the following evening in ten minutes. Cut the orange and lemon in advance and store them covered. Put the glasses ready on the counter before the first guest arrives, and rinse them with hot water just before pouring: a preheated glass keeps the drink at temperature noticeably longer and puts less stress on the glass. A pan on the lowest setting or a slow cooker keeps the wine warm without reducing it.