Cold-weather cocktails to help you ride out the storm

A snowstorm is expected to hit the Philadelphia region Monday night, with potentially major snowfall continuing through Tuesday.

Take our poll: How much snow will Philly get?

The National Weather Service says to expect eight to 12 inches of snow in Philadelphia; higher amounts are possible in the Pennsylvania suburbs.

It clearly is time to go to the grocery store.

While you're out stocking up on bread and milk, grab the ingredients for one (or all!) of these cocktails. They'll help you ride out the storm.

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

8 serving(s)


1 quart whole milk

1 cup half-and-half

1½ cups bourbon, whiskey, or brandy

1 cup powdered sugar, sifted

1 tablespoon vanilla extract

Ground nutmeg


  1. Put the milk, half-and-half, booze, sugar, and vanilla extract into a pitcher and stir well.
  2. Put the pitcher into the freezer and chill the milk punch until it is quite slushy, three to four hours.
  3. Stir well and serve in pretty chilled glasses, garnished with a dash of nutmeg.

Canal House Cooking

Frankford Hall's Famous Mulled Wine

8-10 servmings


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.

Frankford Hall

Hot Buttered Rye

8 serving(s)



1/4 pound unsalted butter

1 tablespoon Chinese 5-spice powder

1 tablespoon brown sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

Pinch cayenne

Very hot water (almost boiling)

Bulleit Rye

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