Must Mix: Hot Chocolate Cocktails To Get Cozy With

Cozy up with a steaming mug of hot chocolate to celebrate the weekend and the start of the holiday season!

Golden Hot Chocolate

Ingredients:

• 1 1/2 oz. ABERFELDY 12 Single Malt Scotch Whisky
• 3 oz. Milk (or Milk Alternative)
• 3 Tbsp. ABERFELDY Golden Hot Chocolate Mix
• Garnish: Marshmallows and Edible Gold Glitter

Preparation: Warm 5 oz of milk (or milk alternative) in a small pot, then stir in 3 tbsp of ABERFELDY Golden Hot Chocolate mix until dissolved. In a mug, carefully combine hot chocolate and 1.5 oz of ABERFELDY 12. Garnish with marshmallows and edible gold glitter.

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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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Diplo Mocha

Ingredients:

• 1 oz.  Diplomatico Mantuano
• 1 oz.  Fresh espresso
• Chocolate milk

Preparation: Stir and top with steamed hot chocolate milk and dark chocolate gratings. Enjoy! 

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I’m in Love with the Cocoa

By Master Mixologist Rael Petit at Kokomo

Ingredients:

• 2 tbsp. Unsweetened Cocoa Powder
• 1 tbsp. Sugar
• 1/4 tsp. Vanilla Extract
• 1 cup Milk – any kind you like
• 1 1/2 oz. Bacardi Rum
• 1 oz. of Montepulciano Red Wine

Preparation: Make the hot cocoa – warm the milk in a saucepan on the stove and add the first 3 ingredients whisking to combine. As a shortcut, you could use your favorite ready-made hot chocolate brand from the store. Add the Bacardi rum and Montepulciano red wine and stir to combine. Serve in a tiki mug.

The post Must Mix: Hot Chocolate Cocktails To Get Cozy With appeared first on Chilled Magazine.

Source: Mixology News