November 26, 2014 12:00 PM

HOT CHOCOLATE

Combine 8 oz. whole milk, 4 oz. bittersweet chocolate (chopped into small pieces), ¼ tsp. vanilla extract, a healthy pinch of salt and 1 cinnamon stick in a pan and stir with a whisk over medium heat until the milk comes almost to a simmer. Allow to rest for 10 minutes. Reheat to a simmer while stirring. Add 3 dashes Angostura Bitters and 2 oz. dark rum. Remove cinnamon stick and pour into two mugs. Top with whipped cream (if desired).

FRENCH COLOMBIAN

Combine 3 oz. water, 1½ oz. unsweetened French anise liquor (like Pernod or Absinthe), ¼ oz. lemon juice, 1½ tsp. dark brown sugar, a tiny pinch of salt, 1 cinnamon stick and 1 strip orange peel in a small pan and heat to a simmer. Serve in a tea or coffee cup with the peel and cinnamon stick.

IRISH CAPPUCCINO

Pull 1¾ oz. espresso (a double shot), then add 1½ oz. Irish whiskey, 1½ tsp. sugar and a tiny pinch of salt, and stir to dissolve. Pour in 2 oz. steamed milk and 2 oz. milk foam. (Or you can just buy a cappuccino, add in the whiskey, sugar and salt, and stir to dissolve.)

NILS NOREN’S GLÖGG

Combine 1 bottle of Cabernet Sauvignon, ½ bottle of ruby port, 2/3 cup sugar, 8 cinnamon sticks, 8 cloves, 5 cardamom pods, 5 allspice berries, ½ oz. fresh sliced peeled ginger, peel of 1 orange or tangerine and 1 bay leaf into a pot over low heat, and bring the mixture to a simmer just long enough to dissolve the sugar. Turn off the heat and let the mixture steep for at least two hours or overnight. Reheat and add Aquavit or vodka to taste. Serve in highball glasses or mugs. Serves: 6 to 8

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