It’s cold outside. What helps combat the cold? Hot drinks! And booze! Luckily, hot beverages, especially coffee and hot chocolate, go wonderfully with booze. The following boozy coffee and spiked hot chocolate recipes can be enjoyed at brunch — basically, a booze-fueled breakfast — as an after dinner treat, or just because.
Bitter Coffee via The New York Times Cooking
Don’t get me wrong — I love Irish coffee — Irish coffee is grand! But sometimes, it’s just a tad… boring. Well, this recipe from the NYT is anything but boring. Enjoy it’s sweet taste and caffeine kick on a random, blustery Sunday afternoon.
1 ½ ounces Cynar
½ ounce dark rum
½ ounce maple syrup, preferably grade B
1 egg yolk
5 drops vanilla extract
3 ounces hot, strong coffee
1 whole nutmeg, or pinch ground nutmeg, for garnish
*Use sustainable and organic ingredients whenever possible.
Fill a small saucepan halfway with water and place the saucepan filled with water over medium heat -- bring the liquid to a gentle boil. In a heat-safe bowl, whisk the Cynar, rum, maple syrup, egg yolk, and vanilla together. Place the bowl on top of the saucepan, as water continues boiling, and whisk the mixture for about another 2 to 3 minutes — the mixture should warm and thicken slightly. Pour the decadent mixture into an Irish coffee mug and top off with the coffee of your choice while stirring. Grate whole nutmeg or sprinkle ground nutmeg over the top of the beverage, grab a blanket and a book, and enjoy.
Salted Caramel Rum Hot Chocolate via BBC Good Food
Whenever I see the words “salted caramel,” I typically grab whatever item that’s printed with the glorious words and fling it in into my grocery basket. So, you best believe that I would throw back this drink with vigor if I saw it being served at a bar.
Serves about 1 to 2, depending on how much you think you could handle.
About 4 ounces of dark rum
2 tsp of dulce de leech or thick caramel
About 5 ounces of whole milk
About 2 ounces of milk chocolate, chopped
In a small bowl, mix the rum and the dulce de leche together until smooth — set aside. Warm the milk in a saucepan over medium heat until it simmers. Remove milk from the heat and add chocolate — stir until melted. Place the pan back on the heat until warm and add the rum mixture and a pinch of flaky sea salt. Pour into a mug or two — if you decide you can share — and serve.
Related on Organic Authority
Image of boozy coffee via Shutterstock