Rich Hot Chocolate

This hot chocolate tastes rich enough to be dessert—forget the marshmallows. To vary the flavor, infuse the milk with orange zest or fresh mint leaves before adding the chocolate.
Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

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  2-1/2 cups whole milk
  
  


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  3 Tbs. granulated sugar (chocolates vary in sugar level, so feel free to add another tablespoon if necessary)
  
  


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  Pinch table salt
  
  


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  3-1/2 oz. bittersweet chocolate, finely chopped (about 3/4 cup)
  
  

Put the milk, sugar, and salt in a medium saucepan set over medium-high heat. Cook, whisking frequently, until the sugar is melted, about 2 minutes. Continue to cook until the milk nearly reaches a boil, stirring occasionally, about 2 more minutes. Turn off the heat and add the chopped chocolate to the pan. Whisk constantly until the chocolate is melted and the mixture is smooth.

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

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  1/4 cup granulated sugar
  
  


• 
  
  3 cups apple cider
  
  


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  4 cinnamon sticks, about 3-inch long each
  
  


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  1 tsp. fresh lemon juice
  
  


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  1/4 cup heavy cream
  
  


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  3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
  
  


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  1/2 Tbs. confectioners’ sugar
  
  


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  3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.

Champagne Cosmo

Sip this festive sparkler—a Champagne twist on a Cosmopolitan—before dinner or while you enjoy the first course.
Visit our Drinks & Entertaining page for more festive cocktail recipes like this one. 

• 
  
  1-1/2 cups cranberry juice cocktail, chilled
  
  


• 
  
  1/2 cup Grand Marnier
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  8 thin strips of lime zest (from 2 limes), each about 1/4 inch wide and 3 inches long
  
  


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  2 bottles (750 ml) brut sparkling wine or Champagne, chilled
  
  

Combine the cranberry juice, Grand Marnier, and lime juice in a small pitcher and mix well. Hold a lime strip over a tall Champagne flute, twist or tie it into a single knot to release the essential oils, and drop the zest into the flute. Repeat with the remaining zest and seven more flutes. Divide the juice mixture equally among the flutes. Top each flute with the sparkling wine (depending on the size of your flutes, you may not need all of the wine). Serve immediately.

Pear Sidecar

Browse our Drinks and Entertaining Guide for more classic cocktails.

• 
  
  1/2 cup pear brandy (like Poire Williams)
  
  


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  1/4 cup triple sec (like Cointreau)
  
  


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  2 Tbs. fresh lime juice
  
  


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  2 thin strips lime zest
  
  

Combine the brandy, triple sec, and lime juice in a cocktail shaker and fill with ice. Shake well and strain into two chilled martini glasses. Twist the lime zest into spirals and drop one in each glass.

Classic Hot Cocoa

This is the hot cocoa from my childhood, chocolatey but not rich enough to spoil dinner. I think mini marshmallows are essential, but you can skip them if you wish.
Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

• 
  
  1/3 cup unsweetened natural cocoa powder
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  


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  Pinch table salt
  
  


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  2-1/2 cups whole milk
  
  


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  Mini marshmallows (optional), for garnish
  
  

Put the cocoa powder, sugar, and salt in a medium saucepan. Pour in 1/4 cup of the milk and whisk constantly until the mixture is smooth and free of lumps. Pour in the remaining milk and whisk to combine. Set the pan over medium to medium-high heat. Cook, whisking frequently, until hot, 4 to 5 minutes. For best flavor, do not let the cocoa boil. Serve hot, topped with mini marshmallows, if you like.