SPICED HAZELNUT BOURBON HOT CHOCOLATE
PG tested
This grown-up hot chocolate from “Pierogi Love” author and former Pittsburgher Casey Barber is spiked with hazelnut liqueur and bourbon. Perfect for warming up after sledding, skating or shoveling the sidewalk.
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder, plus additional for garnish if desired
1 teaspoon allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
4 cups (1 quart) whole or reduced-fat milk
3 tablespoons bourbon
1/4 cup hazelnut liqueur, such as Frangelico
Whipped cream and marshmallows (optional)
Whisk sugar, cocoa powder, allspice, cinnamon, ginger and cloves together in a small saucepan set over medium heat.
Pour in 1/4 cup milk and whisk until a paste forms, then slowly whisk in the remaining milk. As soon as the milk comes to a simmer, remove from the heat and whisk in the bourbon and hazelnut liqueur.
Pour the hot chocolate into 4 12- to 16-ounce mugs. Top with whipped cream or marshmallows and sprinkle with cocoa powder, if desired. Drink immediately.
Makes 4 large or 8 small servings.
— Casey Barber, Good.Food.Stories
SEVEN SPRINGS MOONSHINE CIDER
PG tested
This spicy cocktail is a signature apres-ski drink at Seven Springs Mountain Resort. It features Tall Pines Distillery Caramel Moonshine from Tall Pines Distillery in Salisbury, Somerset County.
Cinnamon sugar (1/2 cup sugar mixed with 2 teaspoons cinnamon)
1 ounce moonshine
Hot apple cider
Cinnamon stick, for garnish
Rim a glass mug with cinnamon sugar. Add 1 ounce moonshine. Fill mug with hot apple cider, then stir ingredients with a cinnamon stick. Serve immediately.
Makes 1 drink.
— Seven Springs
HOT METAL TODDY
PG tested
Warm and toasty, a hot toddy requires just a handful of ingredients: a base liquor, honey, lemon, and tea or boiling water. Revel + Roost’s version features rum and brandy sweetened with allspice honey syrup.
1 1/2 ounces spiced rum
1/4 ounce apricot brandy
1/4 ounce allspice honey syrup (recipe follows)
Hot water
Lemon zest for garnish
Into a footed mug, pour rum, brandy and allspice honey syrup. Top off with hot water, and garnish with a lemon zest.
Makes 1 cocktail.
— Revel + Roost
ALLSPICE HONEY SYRUP
1 cup water
1 cup honey
1 ounce fresh allspice berries, ground
Combine honey and water in a small saucepan over medium heat and stir until sugar dissolves. Add allspice and let simmer for 10 minutes. Remove from heat and let steep for another 10 minutes. Strain through a double layer of cheesecloth into a clean glass jar. Cover and keep refrigerated for up to 2 weeks.
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