holiday 2015
helping you get into the
bailey’s hot chocolate
In a small saucepan, add three cups of milk and a splash of half and half. Turn on medium heat and warm that mixture up. Dump a cup of chocolate chips in and let them melt into the milk mixture, whisking frequently. Once the chocolate has fully combined, add a part of Bailey’s. Stir to combine and transfer to mugs. If this isn’t decadent enough, then top with whipped cream.
hot buttered rum
In a mug, dissolve 2 sugar cubes in a jigger of dark rum (or more if you’re feeling naughty), and add a pat of unsalted butter. Top off the mug with hot water and a dash of nutmeg for some spice. Repeat as needed!
eggnog for a dozen
Crack ten eggs and separate the whites from the yolks. In a bowl, whip a cup of sugar together with the yolks until it has dissolved. Gradually stir in three cups bourbon of your choice, and then a quart of milk. In a bowl, whip those egg whites until they form soft supple peaks. Gently fold them into the mix. Grate half a nutmeg on top and refrigerate for 1 hour. Ladle forth. You can vary the hooch with brandy or rum, but the basic recipe stays the same.
spiced cider
In a small pot heat five cups of apple juice, a dash of cinnamon & nutmeg, and three parts spiced rum (if you choose) over low/medium heat. Stir your mixture often while heating so the spices will blend into the juice to avoid clumping. Once hot, pour into two mugs and top with apple slices and cinnamon sticks to impress your guests. Serve warm, while wearing a turtle-neck sweater (note: turtle-neck sweater is optional).
french barbotage
With ice, shake up a splash of grenadine, a splash of lemon juice, and an ounce of orange juice. Strain into a champagne flute, and have at it with the bubbly — sort of a super Mimosa. We’d like to add that if you double the cognac, this makes a fine drink any time of day.
mulled wine
In a saucepan, pour in a bottle of red wine, a splash of brandy and honey, and a sliced orange. Bring to a simmer over medium-high heat and toss in a couple cinnamon sticks, star anise, and eight whole cloves. Reduce heat to medium-low, and let simmer for at least 15 minutes. Strain and serve warm with good company and a warm fire. We’ll leave the rest to you.