It’s really cold in the United States. Last week, we shared a recipe for adults-only hot tea, Laurie’s Tropical Hot Toddy, and Kris’ spiked coffee, the Oaxacan Vacation. You liked it, you shared it, you said you wanted more. So we came up with two more hot cocktails for this weekend (a low of 28 in Houston!) and they’re both a take on hot chocolate. Our specialty recipes are below. (Like it cold? We share more cocktail recipes here.)
Boozy coffee
Oaxacan Vacation
6-8 ounces of brewed coffee (we like Katz coffee for this cocktail)
1/2 ounce of “turbo syrup” (which is short for Turbinado syrup)
1 1/2 ounces of Banhez Espadin Mezcal
Whipped cream
Orange rind
In your favorite mug, mix the freshly brewed hot coffee and turbo syrup thoroughly, then add in your mezcal while continuing to stir. Add as much (or as little) whipped cream as you prefer, and using a sliver of orange rind, quickly swipe it along the lip of the glass. Enjoy immediately.
Toddy Time
Tropical Hot Toddy
1 1/2 ounces of bourbon – we recommend Old Forester for this recipe.
1/2 an ounce of Taylor’s Velvet Falernum
A few drops of Pineapple and Star Anise Bitters from Mrs. Better’s Bitters
Roughly 1 ounce of Ginger Peach Tea Syrup (We used The Republic of Tea Ginger Peach Tea to make syrup – check out this recipe for the syrup, inspired by Jam Jar Kitchen.
1 lemon (a wedge for squeezing and a wheel for garnish)
6 ounces of hot water
Star anise pod
In your favorite hot beverage glass or mug, add bourbon and Velvet Fulernum, ginger peach tea syrup and hot water – stir well. Add a squeeze of one lemon wedge and continue to stir, adding 4-6 ounces of hot water. Finish blending well with a bar spoon, garnish with a lemon wheel and a star anise pod.
Two Adults-Only Hot Chocolates
Jalisco Hot Cocoa
6 ounces of whole milk, warmed, but not too hot
3 heaping tablespoons (plus 1/2 tablespoon) of Ghiradelli hot chocolate mix
.75 ounces of Espanita tequila
.25 ounces of Ancho Reyes
Homemade whipped cream (truly, it’s better) and shaved spicy chocolate as a garnish; we like the Maeve Mexican Hot Chocolate Dark Chocolate Truffle Bar
Blend together the warmed milk and hot chocolate mix, and continue blending while adding the Espanita Tequila and Ancho Reyes. Top with your desired amount of whipped cream and shaved chocolate.
California Cocoa (420 friendly)
8 ounces of warm milk, not too hot!
3 heaping tablespoons of hot cocoa powder, plus one half tablespoon
2 ounces of Ocho Verde Espresso THC spirit
Large dollop of homemade whipped cream
Salted caramel drizzle
In a mug of your choice, blend the hot cocoa powder into your very warm milk; after well mixed, add the Ocho Verde Espresso. Top with a large dallop of whipped cream and a drizzle of salted caramel (optional) and if you have any edible gold leaf laying around, this a great application opportunity. Definitely not for kids or THC-adverse adults.
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