Hot Buttered Rum

 

Ingredients

1 cup butter, softened
½ cup confectioners’sugar
½ cup packed brown sugar
2 cups vanilla ice cream, softened
1 tsp ground cinnamon
1 tsp ground nutmeg
½ cup boiling water
1-3 tbsp rum
 

Method 

In a large bowl, cream the butter and sugars until light and fluffy.
Beat in the ice cream, cinnamon and nutmeg.
Cover and store in the freezer.
For each serving, place ½ cup butter mixture in a mug, add boiling water and stir to dissolve.
Stir in rum to taste.
 


Mulled Wine Hot Chocolate

 

Ingredients

1/2 cup cocoa powder
2 cinnamon sticks
4 star anise
8 cloves
1/2 teaspoon of ground ginger
2/3 cup dark chocolate chips
1 cup cold water
1/2 cup soft brown sugar
1 orange, sliced
750ml bottle of red wine
1/2 cup fresh or frozen cranberries
a few orange slices to decorate
 

Method 

1. In a large saucepan, add in the cocoa powder, cinnamon sticks, star anise, cloves, ginger and chocolate chips. Pour in the water, sugar and orange slices.
2. Heat the mix at a medium heat until the sugar has dissolved, stirring occasionally. Turn down the heat and simmer for a further 10 minutes. Pour in the wine and gently heat for two minutes until warm, then turn off the heat.
3. Pour the mix into mugs and garnish with cranberries and orange slices.
 


Mexican Hot Chocolate

 

Ingredients

 
300ml milk
60ml tequila
1/2 cup water
1/4 cup cocoa powder
 
pinch of cayenne pepper
1/2 teaspoon of cinnamon
3 tablespoons of honey
whipped cream
2 cinnamon sticks
 

Method

1. Whisk together the cocoa powder, cayenne, cinnamon and water over medium heat in a medium saucepan.
2. Stir in the honey and bring the mix to a low boil. 
3. Pour in the milk and heat until warm.
4. Divide the hot chocolate mix into two mugs and add in 30mls of tequila to each mug. 
5. To end it off, top each mug with whipped cream, a sprinkle of cinnamon and a cinnamon stick.
 
 

Coffee With A Twist

 

Ingredients

 
30ml cream liqueur 
90ml hot coffee 
30ml whipped cream 
Chocolate powder or shavings for garnishing
 

Method

1. Combine the cream liqueur and coffee into a cup. 
2. Add the whipped cream on top and garnish with chocolate powder or shavings.  
 


Chai Hot Toddy

 

Ingredients

 
200ml of spiced rum 
6 cups of water
2 cups of milk
8 chai tea bags
1/2 cup sugar
1 teaspoon of vanilla essence
1 teaspoon of ground cinnamon
 

Method

1. In a small pot bring the water to boil, add in the tea bags, place a lid on top and steep for 10 minutes.
2. In a separate pot, heat the milk and sugar to a boil. Stir the milk continuously so the milk won’t start to burn. Once warmed, remove from the heat and add in the cinnamon and vanilla essence. 
3. Remove the tea bags from the pot and pour in the steaming milk mix.
4. Add in the spiced rum and stir.
5. Pour into mugs and serve with a sprinkle of cinnamon on top.