When it gets as cold as it’s been lately, I can’t really enjoy a nice brew or bourbon on the rocks. Cold drinks just don’t work for me. So, what’s the solution? Hot cocktails. Here are my top 3:
- 4 thick-cut slices of bacon
- 1/2 teaspoon corn starch
- 1/4 cup cocoa powder
- 1 tablespoon granulated sugar
- pinch kosher salt
- 3 cups whole milk
- 4 ounces milk chocolate chips
- 4 ounces bittersweet chocolate chips
- 4 ounces Frangelico
- 4 ounces Bourbon
Whipped cream and chopped toasted hazelnuts for garnish
What to do:
- Cook bacon in a large, heavy-bottomed skillet over medium-low heat until crisp and rendered. Transfer bacon to a paper towel-lined plate. Pour fat into a small bowl and stir in corn starch with a fork.
- In medium saucepan, stir cocoa with sugar and salt. Stir in reserved bacon fat/corn starch mixture, milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenized mixture.
- Add Frangelico and bourbon. Pour into individual serving cups. Top with whipped cream, chopped toasted hazelnuts, and a strip of bacon. Serve immediately.
Gin Hot Toddy Cocktail:
A hot toddy/totty is typically a mixed drink made with liquor and water with sugar and spices, served hot. It’s perfect just before bed or to fight off the chills.
- 2 bottles of Red Wine (1.5 litres)
- 4 clementines (Peel & Juice)
- 1 lemon (Peel & Juice)
- 1 lime (Peel & Juice)
- 200g castor sugar
- 6 whole cloves
- 4 cinnamon sticks
- 3 fresh bay leaves
- 1 whole nutmeg (grated)
- 1 whole vanilla pod (split)
- 2 star anise
lemon, lime and small oranges (cut into thick wedges and thin slices)
What to do:
- To begin: Peel away large sections of peel from your clementines, lemon and lime. Use a speed peeler and try to avoid cutting into the white pith beneath the skin.
- In a large heavy-based saucepan heat the sugar over a medium heat, then add in the pieces of peel and squeeze in the clementine, lemon and lime juice (over a sieve to catch any pips). Add the cloves, cinnamon sticks, bay leaves and about 10 to 12 gratings of nutmeg. Stir for one minute to mix everything into the sugar syrup base.
- Split a vanilla pod with a knife down its length, add it and the seeds to the saucepan and add in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the small amount of red wine, and then bring to the boil while stirring. Keep on a rolling simmer for about 4 minutes, or until a thick citrus spiced syrup is produced. Make sure the syrup does not burn, turn down the heat and stir if catching.
- When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine on a low heat, stir occasionally and after around 15 minutes turn it off.
- With a sharp knife prepare the fruit slices and wedges. It looks good to have a mixture of thick wedges and thin slices served in the glasses. Leave the peel on but remove any noticeable pith and pips.
- After the wine has mulled through, sieve the wine (to remove all the larger bits) into a jug, punch bowl or clean saucepan to serve from and add back in the cinnamon sticks and the prepared citrus fruit wedges and slices.
- When it is still warm and delicious, ladle the Citrus Mulled Wine into glasses with one or two wedges of citrus fruit and serve. Remember to use heat proof glasses to drink from.
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