Here are a few holiday cocktails sure to warm up your winter celebrations. Perhaps offer a signature drink at your next holiday bash, or have the girls over for a night of gossip, laughter and great drinks! Let us know which you plan to try this holiday season.

maple toddy

MAPLE TODDY

Ingredients
2 ounces of Alibi American Whiskey (or your favorite)
1/2 ounce of Grade B maple syrup
Lemon wheel, studded with cloves
Cinnamon stick
3 ounces of hot water

Instructions
Combine Alibi American Whiskey, hot water and maple syrup in a mason jar. Add hot water. Garnish with lemon wheel and cinnamon stick

 

NAUGHTY HOT CHOCOLATE MOCHA GELATO COOLER

Ingredients
¾ cup whipping cream
6 Tbs sugar
6 Tbs unsweetened cocoa powder
? tsp salt
½ cup water
4 cups milk (whole milk preferred)
8 Tbs coffee liqueur
8 Tbs Frangelico (hazelnut liqueur)
Grated semisweet chocolate for garnish
Preparation
Over low heat in a medium saucepan combine sugar, cocoa powder and ? tsp salt in saucepan. Add ½ cup water slowly while whisking, to ensure smooth mixture.

Gently simmer over medium-low heat, whisking constantly. Simmer 1 minute. Gradually whisk in milk and return to simmer. Divide hot chocolate among 4 warmed mugs. Divide 2 tablespoons of each liqueur into each mug. Top each with whipped cream, and garnish with grated chocolate. This is an ideal winter holiday cocktail.

Courtesy of Meals on Heels
SPICY MAYAN HOT CHOCOLATE
Ingredients
2 cups water boiling water
1 ancho chile pepper, halved with seeds removed
4 cups milk (whole milk preferred)
1 vanilla bean, split lengthwise
2 cinnamon sticks
8 oz bittersweet chocolate
2 Tbs organic honey
1 Tbs almond slivers, ground fine
Preparation
Over medium-high heat in a medium saucepan add chile pepper to boiling water. Cook until liquid is reduced to approximately 1 cup. Remove chile pepper with tongs. Strain spicy water over a bowl. Set aside.
Over medium heat in a medium saucepan, combine milk, vanilla bean and cinnamon sticks. Heat until small bubbles appear around the edges. Reduce heat to simmer. Add chocolate and honey. Whisk continuously until chocolate is melted. Turn off heat. Remove vanilla bean and cinnamon sticks with tongs and discard.
Add spicy chile-infused water a small bit at a time until desired taste is achieved. Add milk to achieve desired thickness of hot chocolate. Serve in small mugs or glass cups garnished with whipped cream and ground almonds. Serves 4.

Courtesy of Meals on Heels

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