Holiday Toddies

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

1. Whisk together the first 7 ingredients in a large saucepan. Heat over medium until very warm.
2. Remove from heat; stir in schnapps.
3. 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

1. Combine cider, cranberry juice and honey in a 6-quart electric slow cooker.
2. 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.
3. Add vanilla bean and citrus rinds; cover and cook on LOW for 5 hours.
4. 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

1. 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.
2. 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

1. In a heatproof glass, stir the coffee and sugar until the sugar dissolves.
2. Stir in both rums, and add the cinnamon stick and strip of orange zest.
3. If desired, garnish with whipped cream, grated Mexican chocolate and grated orange zest.

Tags

holiday cocktails hot toddy recipes

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