‘Hot’ drinks for the holidays. Mix and match ingredients to suit your taste. Enjoy!

The B’s Hot Toddy

2 ounces brandy or rum or rye

1 ounce honey

1/4 ounce lemon juice

1 ounce mulled or plain cider

2 cloves

1 cinammon stick

1 slice orange studded with cloves for garnish

A little planning goes a long way. This recipe is for two.  Our recommendation, though, is to make a larger batch of the non-alcoholic ingredients in advance to keep on hand.

Infuse the cider, orange juice, and honey mixture with the cinammon stick and cloves a day or two ahead.  It’s simple: bring the liquid to a boil with the spices, let cool and refrigerate until used.

Right before serving re-heat your spiced infusion then add the alcohol (off the stove) and garnish with a squeeze of orange juice and the slice of orange.

The B’s Mulled Cider

1 quart cider

1 orange thinly sliced

2 cinammon sticks

6 cloves

3 whole allspice berries

1/2 cup dark brown sugar

1 inch ginger root (optional)

1 star anise (optional)

rum or brandy to taste (optional)

Bring liquid (excluding alcohol) and spices to a boil. (We like to put the spices in a tea strainer or cheesecloth for easy removal). You can serve right away or let sit for a day or two in the ‘fridge to deeply infuse flavor.

The B’s Hot Buttered Rum

1 1/2 oz. dark rum

¾ oz. simple syrup

1/2 oz. maple syrup

Hot water

1 pat butter

Garnish with fresh nutmeg

Warm liquids, add butter, sprinkle nutmeg on top.

This Recipe is by Melissa Clark and appeared in the New York Times.
(Normally, we create our own, but we never mess with perfection.)

2 cups whole milk

12 egg yolks

1 cup dark brown sugar

1/2 teaspoon kosher salt, plus pinch

2 cups heavy cream

1 cup smoky Scotch whiskey

1/2 cup brandy

2 tablespoons vanilla extract

Ground nutmeg

1. Heat the milk to a slow boil in a medium saucepan over medium-low heat. While waiting for the milk to heat, in a large bowl, whisk the yolks and brown sugar until thick. When milk has reached a low boil, turn off the heat, and whisking constantly, slowly pour the milk into the yolks mixture until fully incorporated. Whisk in the salt. Return the mixture to the pot and turn up the heat to medium. Cook, stirring constantly, with a spatula or wooden spoon, scraping the bottom and sides of the pot, until the mixture is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Strain through a fine-mesh sieve into a large bowl and allow to cool. Chill eggnog for at least an hour and up to 2 days.
2. Just before serving, whip the cream until soft peaks form and fold it into the custard. Add the whiskey, brandy and vanilla. Garnish with nutmeg and serve.