Now that we’re well into the winter season, there’s nothing like a boozy holiday drink to save the day. Holiday cocktails are the best way to cap off a long day of traveling or holiday clean-up, and basically the only way to get through those family feuds. Of course, like most delicious things in life, it helps to have a little guidance.
On Forty-One Gran’ma’s Hot Cocoa – Makes 1 Serving
Spiked hot chocolate is the perfect example of an adult take on holiday traditions. While it would be simple to grab the nearest booze and pour it right into your hot cocoa, you, holiday warrior, are better than that. Leave it to the pros at One Forty-One in Charleston, currently serving up a healthy dose of mint and chocolate like your most trusted neighborhood girl scout. Bitter orange cognac brandy, cool and sweet candied peppermint vodka, and a dollop of whipped cream make Gran’ma’s Hot Cocoa the best hot cocoa around.
- 1oz Grand Marnier
- 1 oz Dixie Mint Vodka
- 2-3 dashes of Fee Brother’s Black Walnut bitters
- 6 oz hot cocoa
- mint whipped cream topping
- garnished with a Vienna finger
Magnolia’s Egg Nog – Makes 12 servings
Magnolias serves a super indulgent eggnog during the holiday season that doubles as dessert. With cloves, vanilla bean, cinnamon, nutmeg and cardamom, it’s that perfect combination of sweet and spice. Plus, dark rum gives Magnolias’ eggnog a special twist, along with a dollop of whipped cream.
Magnolias’ recipe has been perfected by Pastry Chef Andrea Upchurch, and is perfect for holiday parties, or even just treating yourself at home. It’s only “eggnog season” for a few weeks out of the year, so why not get in the holiday spirit while sipping eggnog that actually tastes good!
- 4 1⁄2 cups whole milk
- 3 1⁄2 cups heavy cream
- 5 each whole cloves
- 1 each vanilla bean (split & scraped)
- 1 tsp ground cinnamon
- 1⁄2 tsp ground nutmeg
- 1⁄4 tsp ground cardamom
- 1⁄4 tsp fine sea salt
- 1 dozen egg yolks
- 1 1⁄2 cups sugar
- 2 1⁄4 cups dark rum
Combine milk, cloves, vanilla bean & seeds, cinnamon, nutmeg, cardamom, half of sugar, and salt in a saucepan. Heat on medium-low till the mixture comes to a heavy simmer. In a large bowl whisk together egg yolks and other half of sugar until light & fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture back into saucepan. Cook over medium heat, stirring constantly for approximately 2-3 minutes, or until thick. You do not want the mixture to simmer or boil. Strain through a fine mesh strainer. Stir in the heavy cream and rum. Put mixture in a metal container on an ice bath to cool completely.
High Wire Cider Wassail – Makes 12 Servings
Although it doesn’t tend to get too cold in Charleston in the winter (it’s all relative, baby), it helps to get more in the winter spirit with a hot toddy! I love this recipe that’s a take on my mom’s classic cider wassail, using some locally-made High Wire whiskey. Enjoy!
- 1 quart apple cider
- 2 cups High Wire bourbon whiskey
- 1 cup orange juice
- 1 cup DOLE® Canned 100% Pineapple Juice
- 1 tablespoon brown sugar
- 1/2 teaspoon lemon juice
- 2 cinnamon sticks (3 inches)
- Dash ground cinnamon
- Dash ground cloves
Combine all of the ingredients in a pot and ring to a boil. Reduce heat and cover, simmering for 25 minutes. You can also cook in a slow cooker by combining all ingredients and simmering on low heat for 4-6 hours.