With chill in the air, sip hot drink in a mug

(Tacoma, Wash.) News TribuneNovember 6, 2012 


KRT FOOD STORY SLUGGED: HOTCHOCOLATE KRT PHOTO BY ERIK CAMPOS/THE STATE (KRT5 - January 17) Hot chocolate is one of the best ways to beat the cold and winter blues. (CS) AP PL KD 2000 (Horiz) (gsb)


  • Winter Nightcap 1 shot coffee liqueur 1 shot Irish cream 1 1/2 shots hazelnut liqueur 4 cups hot coffee Cream MIX coffee and liqueur in a pot. Serve with cream.
  • Gingerbread Latte 2 ounces prepared coffee or espresso 2 tablespoons gingerbread-flavored syrup 1/2 cup milk, steamed 1/8 cup frothed milk 1 pinch pumpkin pie spice 1/2 teaspoon vanilla powder COMBINE espresso coffee with flavored syrup in a coffee mug. Pour in steamed milk and frothed milk and sprinkle with pumpkin pie spice and vanilla powder.
  • Creamy Hot Chocolate 2 cups whipping cream 6 cups milk 1 teaspoon vanilla 1 (12-ounce) package milk or dark chocolate chips Whipped cream and chocolate shavings (optional; garnish) STIR together the whipping cream, milk, vanilla, and chocolate chips in a pot. Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and chocolate shavings or cinnamon, as desired.
  • Hot Buttered Rum 1/4 pound butter, softened to room temperature 1/2 pound light brown sugar 1 teaspoon each of ground cinnamon and whole cloves 1/2 teaspoon each of ground nutmeg, cayenne, salt Spiced rum Bailey’s Irish Cream MIX all ingredients. Put 1 tablespoon of mix into 4 ounces hot water. Let melt. Add in 2-3 ounces of spiced rum. Add a dash of Baileys Irish Cream, and float a cinnamon stick to garnish.
  • Mulled Wine/Cider Whole cloves Allspice Cinnamon Orange peel Lemon peel (optional) 1 bottle of wine Sugar or sweet liqueur such as Triple Sec Bourbon (optional) CREATE spice mix by combining whole cloves, allspice, cinnamon, orange peel and lemon peel. BOIL 1 bottle of wine with 1 tablespoon of spice mix. Add sugar/sweet liqueur such as Triple Sec to taste. Add more spice mix to taste. OPTIONAL: If mulling nonalcoholic cider, add bourbon to glass if desired.

Hot pumpkin toddy. Hot buttered rum. Spiced latte. Mulled wine. Are you feeling toasty already?

Hot alcoholic drinks go back a long way: Hot toddies crop up in Charles Dickens and Jack London; hot negus (mulled wine) in Jane Austen. The hot toddy, made of sugar, spice, citrus, alcohol and hot water, is a traditional way to cure a cold – or at least, cheer yourself up. Hot buttered rum, with its creamed butter and sugar, spices, rum and hot water, is also soothing. And there’s something about frothy milk or cream that will warm up anyone.

Mixologists and bartenders have ways of spicing up the traditional recipes that make them burn even brighter. “We add a bit of cayenne to give a bit more warmth to the experience,” says Rodel Borromeo, executive chef at Social bar on Tacoma’s waterfront. At Social, he uses cayenne in hot buttered rum, cocoa, chai or coffee lattes.

Not into milk? Try wine. Mulling wine goes back centuries with many names around Europe: Think Nordic Glogg or German Gluhwein. You can buy mulling wine spices, or make your own: The usual ingredients are whole cloves, cinnamon sticks, whole allspice and a bit of orange peel. Wrap in a cheesecloth bag or just float them in the wine and scoop them out when you’re done. Boil the wine with sugar to taste.

Need something nonalcoholic? You can mull cider, too. Or try making hot buttered rum without the rum, adding cream soda instead – you’ll get something rather like Harry Potter’s butterbeer, sweet and rich.

For a printable copy of the recipes, click the links:

Creamy Hot Chocolate

Winter Nightcap

Hot Buttered Rum

Gingerbread Latte

Mulled Wine/Cider

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