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

Golden Hot Chocolate

Golden Hot Chocolate

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.


Bourbon Hot Chocolate

Bourbon Hot Chocolate

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.


The Cocoa Diablo 

The Cocoa Diablo

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. 


Diplo Mocha

Diplo Mocha

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! 


I'm in love with the Cocoa

I’m in love with the Cocoa

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.