Must Mix: Hot Chocolate & Coffee

Bourbon Hot Chocolate 

Courtesy Katie Tobin, bar manager at New Riff Distilling 

Ingredients:

• 1 oz New Riff Kentucky Straight Bourbon
• 1 1/2 oz bourbon cream*
• 1 oz water
• 1 1/2 oz dark chocolate fudge dessert topping
• 1/2 oz Luxardo cherry juice
• 1-2 dashes of cherry bitters
• 1-2 dashes of Aztec chocolate bitters

Preparation: Add all ingredients except the bourbon cream to a mug. Microwave for 1 minute, stir, microwave for another 30 seconds to 1 minute. Add bourbon cream and garnish with chocolate covered cherries and marshmallows. 

*Bourbon Cream 

Combine 1-1/2 cups evaporated milk (1-12 ounce can), 1 cup Bourbon, 2/3 cup granulated sugar, 1 teaspoon vanilla extract, 1⁄2 teaspoon instant coffee a large mason jar. Secure lid on tight and shake until combined. Store in the fridge.

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The Cocoa Diablo

Courtesy Sara Bradley, chef/proprietor Freight House

Ingredients:

• 1 1/2 oz Xicaru Mezcal Silver
• 1 oz Tempus Fugit Crème de Cacao
• 4 drops Woodford chocolate bitters
• 1 tiny pinch ground cayenne pepper
• 1 cinnamon stick
• 1 orange slice

Preparation: Build all ingredients in a glass mug and top with 3-4 oz of boiling water. Tastes just like a Mexican hot chocolate but is clear. 

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Cowgirl Coffee 

Courtesy Miranda “Randi” Densford, bar manager of Barn8 Farm Restaurant & Bourbon Bar

Ingredients:

• 8 oz hot coffee
• 1 1/2 oz Rittenhouse Rye
• 2 oz Spiced Coconut Cream
• 1 oz spiced walnut syrup*

Preparation: Combine ingredients in a mug and stir. Serve warm.

*Spiced Walnut Syrup

Ingredients:

• 1/2 Cup Pure Maple Syrup
• 1/4 Cup Light Corn Syrup
• 1/4 Cup Water
• 1/4 Cup Brown Sugar
• 1/8 tsp Pumpkin Pie Spice
• 1 cup Toasted Walnuts
• pinch of Salt

Preparation: In a small saucepan, stir to combine the two syrups, water, brown sugar and pumpkin pie spice. Bring mixture to a boil over medium-high heat. Boil for 2 minutes. Add toasted walnuts, stirring to combine, and allow to boil for 2 additional minutes. Remove pan from heat. Stir in pinch of salt. Allow to cool slightly, then serve. For longer storage, cool completely, transfer to an airtight container and store in refrigerator for up to a month.

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Source: Mixology News