SkyGarten hot chocolate
Makes one serving
1 tablespoon unsweetended dark chocolate
1 tablespoon semisweet chocolate
1 teaspoon cocoa powder (sweetened)
1 teaspoon confectioners sugar
1 cup whole milk
1½ ounces vanilla schnapps (or bourbon, cognac, Fireball cinnamon whiskey, or Grand Marnier)
Whipped cream and toppings, like mini marshmallows and jimmies, for garnish
1. Heat chocolates, cocoa powder, sugar, and milk in a pot over medium-low heat, stirring until the chocolate melts. (Be careful not to let the milk boil.)
2. After the chocolate melts and the milk is heated through, pour it into a mug. Add liquor of choice and stir.
3. Garnish with whipped cream and toppings as desired.
-- Bar manager Jesse Cornell
Bourbon Milk Punch
1 quart whole milk
1 cup half-and-half
1½ cups bourbon, whiskey, or brandy
1 cup powdered sugar, sifted
1 tablespoon vanilla extract
- Put the milk, half-and-half, booze, sugar, and vanilla extract into a pitcher and stir well.
- Put the pitcher into the freezer and chill the milk punch until it is quite slushy, three to four hours.
- Stir well and serve in pretty chilled glasses, garnished with a dash of nutmeg.
Canal House Cooking
Frankford Hall's Famous Mulled Wine
1 bottle (750 ml) of your favorite merlot
1/4 cup brandy
1/4 cup orange juice (no pulp)
1 teaspoon sugar
1 teaspoon allspice
1 teaspoon cloves
1 cinnamon stick
1. Pour all ingredients into a saucepan and bring to a simmer over medium heat while whisking gently. Do not boil.
2. Strain before serving. You can also make and keep it in a slow cooker.
Hot Buttered Rye
1/4 pound unsalted butter
1 tablespoon Chinese 5-spice powder
1 tablespoon brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Very hot water (almost boiling)
Fresh unsweetened whipped cream
1. Melt butter and stir in 5-spice powder, brown sugar, vanilla, salt, and cayenne. Transfer butter mixture to the refrigerator and chill until solid.
2. Spoon 1 tablespoon butter into each mug. Top with enough hot water to melt butter.
3. Add 2 ounces rye to each mug and top with a spoonful of whipped cream. Serve hot.
Jennifer Sabatino at Aldine