Warm up this autumn with these tempting taste-ables!
By Brittney MacDonald, Life & Style Editor
Hot Toddy
1 tsp honey
½ cup boiling water
¼ cup whiskey
3 whole cloves
½ tsp cinnamon
1 lemon wedge
1 pinch ground nutmeg
Start with the honey in the bottom of a mug. Pour the hot water over top and stir until it melts slightly, then slowly add in the rest of the ingredients. Make sure you prick the lemon wedge with a fork or toothpick before letting it steep in the cocktail. Stir gently, and enjoy. This cocktail is great if you have a cold or the flu because it will clear out your sinuses as well as warm you up.
Modified Hot n’ Cold
¾ cup hot mint tea
¼ cup gin
1 tsp lemon juice
1 tsp cranberry sauce
I call this recipe “modified” because traditionally a Hot n’ Cold calls for a homemade cranberry simple syrup instead of cranberry sauce, but I’m lazy and I never plan my cocktails far enough ahead to make a simple syrup. Besides that, just think of it as one more way to use up the leftovers in your fridge—happy belated Thanksgiving to you! Combine the mint tea and the cranberry sauce in a mug. You can use prepackaged mint tea or make your own with fresh mint, either way is good. Make sure the sauce emulsifies before adding in the gin and lemon juice. Stir and enjoy!
Modern Aztec Hot Chocolate
1 instant hot chocolate package
Replace the recommended amount of water with milk
½ tsp cinnamon
½ tsp ancho chili powder
1 tsp bittersweet chocolate chips
¼ mescal or tequila
In a sauce pan over a medium hot burner, heat the milk. Stir constantly until it begins to steam just slightly. While continuing to stir gently, add in the instant hot chocolate powder, the chili powder, the cinnamon, and the chocolate chips. Continue to stir until there are no clumps and the chocolate chips have all melted. Transfer the hot chocolate to a large mug and pour in the mescal or tequila. Stir it until the booze is evenly distributed throughout. Be warned, this drink is super rich and very chocolatey so you might want to save it for dessert.
