Happy
Holidays!

Winter Cocktails

Spiked Hot Chocolate

Makes 4 Servings

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Ingredients​

• 3 cups whole milk

• 3 tablespoons crushed cinnamon sticks (preferably Ceylon)

• 8 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped

• 3 tablespoons demerara or granulated sugar

• Pinch of kosher salt

• 2 ounces bourbon

• Toasted marshmallows (for serving)

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Directions

1. Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, and salt and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Pour through a fine-mesh sieve into a large measuring cup; discard cinnamon.

2. Add bourbon to hot chocolate mixture and stir to combine. Divide among mugs, then top with toasted marshmallows.

From Bon Appetit

The Original Hot

Buttered Rum

Makes 1 Serving plus Extras

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Ingredients

• 1 stick (4 ounces) unsalted butter

• ½ cup light brown sugar

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• 1 teaspoon ground cloves

• 1 teaspoon ground nutmeg

• 1 teaspoon ground allspice

• Pinch of salt

• 2 ounces dark or aged rum

• 6 ounces hot water

• Cinnamon stick, for garnish (optional)

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Directions

1. In mixing bowl, combine butter, vanilla extract, sugar, spices and salt. Beat until well combined.

2. In heat-proof glass or mug, combine aged rum with 1 ounce (2 tablespoons) spiced butter mixture. Remaining batter can be stored in airtight container in refrigerator for future use.

3. Top with hot water and stir until ingredients are well incorporated. Garnish with cinnamon stick if preferred.

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From Wine Enthusiast

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