Whether you need a warmup from the outdoor chill, to enhance a quiet moment for two in front of the fire, or the perfect accompaniment for curling up with a cozy blanket and a good book, winter’s classic hot beverages are just the thing. Sometimes just holding the nice warm cup and inhaling the steamy fragrance is as comforting and delicious as the drink itself.
HOT BUTTERED RUM
Nadine’s Hot Buttered Rum Batter*
1 lb powdered sugar
1 lb brown sugar
1 lb butter, softened
1 qt vanilla ice cream, softened
1 tsp vanilla
2 tsp cinnamon
1 tsp ground cloves
To make batter: Mix well in large plastic bowl with lid for storage in fridge (or freezer to keep for smaller, individual scooping.)
To mix drink: Add whopping Tablespoon of batter to 1 shot of dark rum in large mug; fill with with boiling water, stir until melted and top with a sprinkle of nutmeg.
* It took 11 hammered women 5 hours to decide that Nadine’s was the best Hot Buttered Rum Batter, and we think we know what we’re talking about. If you don’t feel like making it yourself, you can also buy the batter in refrigerated containers during the holidays at most grocery stores–some keep it near the dairy, others keep in the cool-case in the bakery (but it won’t be as good as Nadine’s).
SPICED CIDER
1-1/2 quarts apple cider
1/4 cup brown sugar, packed
2 teaspoons ground allspice**
1/2 teaspoon nutmeg **
4 cinnamon sticks (may be broken)
8 whole cloves
1 apple, any kind, cored and sliced lengthwise.
** best tied up in a bouquet garni –like a teabag made of cheesecloth–to be removed after heating
Heat to medium, then turn down to simmer for 15 minutes, stirring until sugar is melted. Do not boil.
For “Hard” Cider: Make recipe as above, then add ¾ cup spiced apple brandy, such as Calvados, and reheat to serving temperature.
Can be kept warm on low in crockpot or reheated on stove. Refrigerate leftovers.
MULLED WINE
1 bottle fruity red wine
1/3 cup brandy or cognac
1/4 cup granulated sugar
4 sticks cinnamon
6 whole cloves
1-2 Tablespoons orange juice
Mix ingredients in large saucepan over low-to-medium heat, stirring often, for 15 minutes, or until sugar has been dissolved (do not allow wine to boil!). Serve in glass punch cups or wine glasses.
Can be kept warm on low in crockpot, or reheated on stove. Refrigerate leftovers.
THE SPIRITED COFFEES OF WINTER:
Irish Coffee: Shot of Irish Whiskey, 1 tsp. brown sugar; fill mug with coffee; stir. Float cold heavy cream on top–don’t mix.
Hot Russian: Pour 2 oz. coffee liqueur (Kahlua, Tia Maria, Starbucks, etc.), and 1 oz. vodka into large mug; fill with hot chocolate. Top with whipped cream. Na zdarovye!
(1, 2) Bailey’s & Coffee–just what it says: shot of Bailey’s (or whatever brand) Irish Cream liqueur, fill mug with coffee, top with whipped cream.
(1, 2) Café Frangelico (hazelnut): shot of Frangelico (or any hazelnut liqueur), fill mug with coffee, top with whipped cream
(1, 2) Café Amaretto (almond): shot of Amaretto (or any almond liqueur), fill mug with coffee, top with whipped cream.
1 For long-term sipping, any of these can be additionally “fortified” with a shot of coffee-flavored liqueur or a double shot of their flavoring liqueur, as well.
2 Any of these go equally well with hot chocolate in place of coffee.
Cheers!
