SPIKED PEPPERMINT HOT CHOCOLATE

Ingredients
- 2 (13.5 oz.) cans light coconut milk
- 2 cups 2% reduced-fat milk
- 3/4 cup unsweetened cocoa
- 1/2 cup sugar
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- dash of kosher salt
- 1/2 cup peppermint schnapps
- Optional garnish: peppermint sticks and miniature marshmallows
Preparation
- Whisk together the first 7 ingredients in a large saucepan. Heat over medium until very warm.
- Remove from heat; stir in schnapps.
- Garnish with peppermint sticks and marshmallows, if desired.
APPLE-CRANBERRY WASSAIL

Ingredients
- 2 quarts apple cider
- 1 quart cranberry juice cocktail
- 1/2 cup honey
- 18 whole allspice
- 8 whole cloves
- 4 (4-inch) cinnamon sticks
- 1/2 vanilla bean, split lengthwise
- 3 (1-inch wide) strips orange rind
- 3 (1-inch wide) strips lemon rind
- 1 1/4 cups plus 2 tablespoons dark rum
Preparation
- Combine cider, cranberry juice and honey in a 6-quart electric slow cooker.
- Place allspice, cloves and cinnamon sticks on a double layer of cheesecloth. Gather edges of cheesecloth together, tie securely, and place in the slow cooker.
- Add vanilla bean and citrus rinds; cover and cook on LOW for 5 hours.
- Remove sachet, vanilla bean and citrus rinds from the slow cooker; discard. Pour in rum and reduce temperature to WARM. Cover and serve directly from the slow cooker.
LEMON-PEAR TODDY

Ingredients
- 1 1/2 cups water
- 1/4 cup sugar
- 1/8 teaspoon kosher salt
- 3/4 cup pear vodka
- 1/4 cup brandy or cognac
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon vanilla extract
- Optional garnish: thinly sliced pear
Preparation
- Combine water, sugar and salt in a small microwave-safe bowl; microwave on HIGH for 2 minutes or until boiling. Stir to dissolve sugar and water completely.
- Stir in vodka, brandy, juice and vanilla. Garnish glasses with pear slices, if desired. Serve warm.
SMUGGLER’S COFFEE

Ingredients (single serving)
- 1/2 cup hot coffee, strong
- 2 teaspoons sugar
- 1 once gold rum
- 1 once dark rum
- 1 small cinnamon stick
- 1 long strip of orange zest
- Optional garnish: finely grated orange zest, canned sweetened whipped cream, grated Mexican chocolate
Preparation
- In a heatproof glass, stir the coffee and sugar until the sugar dissolves.
- Stir in both rums, and add the cinnamon stick and strip of orange zest.
- If desired, garnish with whipped cream, grated Mexican chocolate and grated orange zest.