Better Than Baileys Hot Chocolate Recipe!

Ingredients

• 1/4 cup cocoa powder
• 1 tablespoon granulated sugar
• pinch kosher salt
• 3 cups whole milk
• 4 ounces milk chocolate chips
• 4 ounces bittersweet chocolate chips
• 2 teapoons vanilla extract
• 1 teaspoon espresso powder (or 1/2 cup brewed espresso)
• 3 ounces Amaretto
• 4 ounces Irish whiskey
• Marshmallows for garnish

Procedures

1. In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
   
   
2. Add vanilla, espresso, Amaretto, and whiskey and stir to combine. Pour into glasses and serve with marshmallows.
   
   Source: http://www.seriouseats.com/recipes/2012/02/better-than-baileys-spiked-hot-chocolate-recipe.html?ref=holidays

Salted Butterscotch Hot Chocolate Recipe!

Ingredients

• 2 tablespoons granulated sugar
• 6 ounces Scotch, divided
• kosher salt
• 1/4 cup heavy cream
• 1/4 cup cocoa powder
• 3 cups whole milk
• 4 ounces milk chocolate chips
• 4 ounces bittersweet chocolate chips
• Whipped cream

Procedures

1. Heat sugar in a small saucepan over medium high heat, swirling gently as it melts until a golden caramel color is reached. Pour in 2 ounces scotch and heavy cream. Whisk until homogenous. Season with a pinch of kosher salt. Pour caramel into a bowl and set aside.
   
   
2. In medium saucepan, stir cocoa with another pinch of salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Whisk in caramel, saving a couple teaspoons for garnish. Add remaining 4 ounces Scotch.
   
   
   
3. Pour hot cocoa into mugs, top with whipped cream, and swirl with reserved caramel sauce. Serve immediately.
   
   Source:  http://www.seriouseats.com/recipes/2012/02/salted-butterscotch-hot-chocolate-spiked-hot-cocoa-recipe.html?ref=holidays

Cinnamon Bun Hot Buttered Rum Recipe!

Ingredients

• For the Spiced Simple Syrup:
• 1 cinnamon stick
• 4 cloves
• 1/2 lemon
• 1/2 cup sugar
• 1/2 cup water 
•  
• For the Cinnamon Batter:
• 8 tablespoons (1 stick) butter, room temperature
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 6 ounces rum
• 16 ounces boiling water

Procedures

1. For the Spiced Simple Syrup: Combine cinnamon, cloves, lemon, sugar, and water in a small saucepan and bring to a simmer over medium heat, stirring frequently. Cook until sugar has melted, remove from heat, and allow to cool to room temperature before straining. Syrup can be stored in an airtight container in the refrigerator for up to 5 days.
   
   
2. For the Cinnamon Batter: In a small bowl mash together butter, brown sugar, and ground cinnamon, and mix until all the ingredients are evenly incorporated.
   
   
3. Divide batter between 4 mugs; pour 1 1/2 ounces of rum into each mug, followed by 1 teaspoon spiced simple syrup. Pour 6 ounces boiling water in each mug and stir until batter is dissolved. Serve hot garnished with cinnamon sticks.
   
   Source: http://www.seriouseats.com/recipes/2012/12/cinnamon-bun-hot-buttered-rum-recipe.html?ref=holidays

Tequila Mint Hot Chocolate Recipe!

Ingredients

• 1/4 cup cocoa powder
• 1 tablespoon granulated sugar
• pinch kosher salt
• 3 cups whole milk
• 4 ounces milk chocolate chips
• 4 ounces bittersweet chocolate chips
• 4 ounces tequila
• 2 ounces peppermint schnapps
• Whipped cream and mint leaf garnish

Procedures

1. In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
   
   
2. Add tequila and peppermint schnapps. Divide into serving cups and top with whipped cream and mint.
   
   Source: http://www.seriouseats.com/recipes/2012/02/tequila-mint-spiked-hot-chocolate-recipe.html?ref=holidays

Guinness, Whiskey, and Baileys Hot Chocolate Recipe!

Ingredients

• 1 (12-ounce) bottle Guinness
• 1/4 cup cocoa powder
• 1 tablespoon granulated sugar
• pinch kosher salt
• 3 cups whole milk
• 4 ounces milk chocolate chips
• 4 ounces bittersweet chocolate chips
• 4 ounces Bailey's
• 4 ounces Irish whiskey

Procedures

1. In a medium saucepan, cook Guinness over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.
   
   
2. In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
   
   
   
3. Add Bailey's followed by reduced Guinness and whiskey. Using a hand blender, milk frother, or whisk, whisk until frothy, pour into individual serving cups, and serve immediately.
   
   Source: http://www.seriouseats.com/recipes/2012/02/guinness-whiskey-and-baileys-hot-chocolate-irish-car-bomb-cocoa-recipe.html?obref=obinsite

Alps Coffee Recipe!

Ingredients

• 8 ounces brewed coffee (hot)
• Sugar and cream to taste (optional)
• 1.5 ounces Frangelico or other hazelnut liqueur
• 1.5 ounces kirsch (cherry brandy)
• 2 tablespoons whipped cream
• Whole nutmeg for grating
• Dark chocolate bar for shaving

Procedures

1. Pour coffee into 12 ounce mug (add sugar or cream to taste, optional). Stir in Frangelico and kirsch. Top with whipped cream. Grate nutmeg (3 or 4 scratches) onto whipped cream with microplane or nutmeg grater.
   
   
2. Shave chocolate by scraping a chef's knife across chocolate bar. Add a few curls of chocolate to cocktail and serve immediately.
   
   Source: http://www.seriouseats.com/recipes/2011/07/alps-coffee-spiked-coffee-frangelico-kirsch-brunch-drinks-recipe.html?ref=holidays

Parisian Hot Chocolate Recipe!

Ingredients

• 1/4 cup plus 2 tablespoons cocoa powder
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 quart whole milk
• 10 ounces milk chocolate, finely chopped
• 2 ounces 60% bittersweet chocolate, finely chopped

Procedures

1. In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate.
   
   
2. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Avoid allowing mixture to come to boil. Serve immediately.
   
   Source: http://www.seriouseats.com/recipes/2011/12/parisian-hot-chocolate-european-drinking-chocolate-recipe.html?ref=holidays

Mexican Hot Chocolate Recipe!

Ingredients

• 4 cups whole milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon cayenne powder

Procedures

Heat 1 cup milk in large saucepan over medium high heat until simmering. Add cocoa powder, sugar, vanilla extract, cinnamon and cayenne powder, and whisk until cocoa and milk are combined. Add remaining 3 cups milk, stirring to combine. Cook until warm, about 2 minutes. Serve.

Source: http://www.seriouseats.com/recipes/2010/11/serious-heat-mexican-hot-chocolate-recipe.html?ref=holidays

Hot Coffee Grog Recipe!

Ingredients

• 2 ounces Demerara rum: Lemon Hart and El Dorado 12 are good choices
• 4 whole cloves (or 1/4 tsp. ground cloves)
• 4 to 6 ounces fresh-brewed coffee, to taste
• 1/4 ounce allspice liqueur (or 1/4 tsp. ground allspice)
• 2 teaspoon honey or brown sugar
• 1 cinnamon stick
• 1/2 ounce Jamaican rum: Appleton Estate Extra is a good choice
• long strip of orange zest, for garnish

Procedures

In a tall, heatproof glass or mug, dissolve the sugar or honey in a little hot coffee, then add the remaining ingredients. Stir with the cinnamon stick; garnish.

Source: http://www.seriouseats.com/recipes/2010/11/hot-coffee-grog-drinks-cocktails-recipe.html?ref=holidays

Toffee Eggnog Recipe!

Ingredients

• 2/3 cup brown sugar
• 1 tablespoon water
• 2 cups heavy cream
• 8 eggs, separated
• 3 cups milk
• 1 teaspoon vanilla extract
• 2 cups dark rum
• Garnish: toffee candy such as Skor or Heath Bar

Procedures

1. Combine brown sugar and water in a small saucepan and cook over medium-high heat until sugar is completely melted, stirring gently. Carefully add heavy cream and whisk to combine. Remove from heat and allow to cool to room temperature. Set aside 1/2 cup for garnishing.
   
   
2. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half cup of toffee mixture and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
   
   
3. Add egg yolks and remaining toffee mixture to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, vanilla, and alcohol and mix on low speed to combine.
   
   
4. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and drizzling with reserved toffee. Garnish with crushed chocolate-coated toffee candies, such as Skor or Heath bar.
   
   Source: http://www.seriouseats.com/recipes/2011/12/toffee-eggnog-recipe.html?ref=holidays 

Cappuccino Eggnog Recipe!

Ingredients

• 8 eggs, separated
• 2/3 cup sugar
• 2 1/2 cups whole milk
• 1/2 cup brewed strong espresso
• 2 cups heavy cream
• 1 1/2 cups brandy
• 1/2 cup coffee liqueur
• Whole espresso beans

Procedures

1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
   
   
2. Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, espresso, cream, and alcohol and mix on low speed to combine.
   
   
3. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with espresso beans.
   
   Source: http://www.seriouseats.com/recipes/2011/12/cappuccino-eggnog-coffee-eggnog-recipe.html?ref=holidays 

Nutella Eggnog Recipe!

Ingredients

• 8 eggs, separated
• 1/2 cup sugar
• 1/2 cup Nutella
• 3 cups whole milk
• 2 cups heavy cream
• 2 cups dark rum
• Toasted hazelnuts, roughly crushed under a skillet

Procedures

1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
   
   
2.  Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add Nutella and mix until homogenous, about 15 seconds. Add milk, cream, and alcohol and mix on low speed to combine. 
3. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with crushed toasted hazelnuts.
   
   Source: http://www.seriouseats.com/recipes/2011/12/nutella-eggnog-recipe.html?ref=holidays

Chocolate and Spice Eggnog Recipe!

Ingredients

• 2 cups heavy cream
• 4 ounces semi-sweet chocolate
• 8 eggs, separated
• 2/3 cup sugar
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 cups whole milk
• 2 cups rum or brandy
• Garnish: cinnamon stick

Procedures

1. Bring 1 cup cream to a simmer over low heat. Meanwhile, place chocolate in a medium bowl. Pour hot cream over chocolate and stir until melted. Add remaining cream and set aside.
   
   
2. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
   
   
3. Add egg yolks and remaining sugar, cayenne, and cinnamon to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add vanilla, milk, cream/chocolate mixture, and alcohol and mix on low speed to combine.
   
   
4. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with extra ground cayenne pepper and a cinnamon stick.
   
   Sound: http://www.seriouseats.com/recipes/2011/12/chocolate-and-spice-eggnog.html?ref=holidays

Double Nut Eggnog Recipe!

Ingredients

• 8 eggs
• 2/3 cup sugar
• 1/2 cup smooth peanut butter
• 3 cups whole milk
• 2 cups heavy cream
• 1 1/2 cups brandy
• 1/2 cup hazelnut liqueur
• Toasted peanuts, roughly crushed under a skillet

Procedures

1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
   
   
2. Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add peanut butter and mix until homogenous, about 15 seconds. Add milk, cream, and alcohol and mix on low speed to combine.
   
   
3. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with crushed toasted peanuts.
   
   Source: http://www.seriouseats.com/recipes/2011/12/double-nut-peanut-butter-eggnog.html?ref=holidays

Toasted Coconut Eggnog Recipe!

Ingredients

• 8 eggs, separated
• 2/3 cup sugar
• 2 cups coconut milk
• 1 cup whole milk
• 2 cups heavy cream
• 2 cups dark rum
• 1/4 teaspoon allspice
• 1 cup unsweetened coconut flakes, toasted in a dry skillet over medium heat until pale brown

Procedures

1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
   
   
2. Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add coconut milk, milk, cream, alcohol, and allspice and mix on low speed to combine.
   
   
3. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with toasted coconut.
   
   Source: http://www.seriouseats.com/recipes/2011/12/toasted-coconut-eggnog-recipe.html?ref=holidays

Butterscotch Eggnog Recipe!

Ingredients

• 8 eggs, separated
• 2/3 cup light brown sugar
• 3 cups whole milk
• 2 cups heavy cream
• 2 cups Scotch whisky
• 2 teaspoons vanilla extract
• Freshly grated nutmeg

Procedures

1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
   
   
2. Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, Scotch, and vanilla and mix on low speed to combine.
   
   
3. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with grated nutmeg.
   
   Source: http://www.seriouseats.com/recipes/2011/12/butterscotch-eggnog-recipe.html?ref=holidays

Lemon-Buttermilk Eggnog Recipe!

Ingredients

• 8 eggs, separated
• 2/3 cup sugar
• 1 1/2 cups whole milk
• 1 1/2 cups buttermilk
• 2 cups heavy cream
• 2 cups dark rum or brandy
• Grated zest from 1 lemon

Procedures

1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
   
   
2. Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, buttermilk, cream, alcohol, and lemon zest, and mix on low speed to combine.
   
   
3. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with more lemon zest.
   
   Source: http://www.seriouseats.com/recipes/2011/12/lemon-buttermilk-eggnog-recipe.html?ref=holidays

Gingersnap Eggnog Recipe!

Ingredients

• 8 eggs, separated
• 2/3 cup sugar
• 3 cups whole milk
• 2 cups heavy cream
• 1 1/2 cups dark rum
• 1/2 cup Domaine de Canton ginger liqueur
• 8 gingersnap cookies, finely ground in a spice grinder or food processor

Procedures

1. Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.
   
   
2. Add egg yolks and remaining sugar to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, rum, and ginger liqueur and mix on low speed to combine.
   
   
3. Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Place ground ginger snaps in a shallow pie plate. Drip rim of each glass into eggnog and press into ground ginger cookies. Ladle eggnog into glass, dust with more ground gingersnaps, and serve.
   
   Source: http://www.seriouseats.com/recipes/2011/12/gingersnap-eggnog-recipe.html?ref=holidays

Christmas Spectacular Punch Recipe!

Ingredients:

8 ounces St. Germaine Liqueur		2 cups pear nectar, chilled
2 cups pink grapefruit juice, chilled		2 bottles chilled dry Champagne

Makes 10 servings

Directions:

• In a punch bowl or drinks dispenser, pour the liqueur, grapefruit juice and pear nectar. Slowly pour in the champagne and serve.
  

Source: http://www.ivillage.com/christmas-spectacular-1/3-r-408146

Cuba Libre Recipe!

Ingredients:

ice		rum
half of a lime, juiced, plus a lime wedge for garnish		Coca-Cola

Makes 1 Serving

Directions:

• 1 Fill a tall Collins glass with ice cubes and the juice of half a lime.
  
• 2 Fill half of the glass with rum and the rest with the Coca-Cola. Stir with a straw for a few seconds and garnish with a lime wedge.
  

Source: http://www.ivillage.com/cuba-libre/3-r-496607