There is something delightful to be had when opposites meet and wonderfulness ensues. Can we say the same when chilly meets toasty? How about when cold-to-the-core seeks a warming rescue?
Whether you’re making your way down a local slope or flying out to more elevated climes, the end of a ski day is not complete without a nod to après-ski, the welcome notion of enjoying social time after time on the hill or mountain. The same could be said, in our minds, for any outdoor winter activity—be it a Nordic ski through well-groomed trails or parts unknown, a toboggan slide down a snow-frosted hill or graceful turns around the ice rink.
Whatever your wintry endeavor may be, extend the experience with warming sips and toasts to time well spent. We’ve gathered some recipes to prepare at home or to tuck into your phone or memory for a special request at your favorite lodge or lounge.
Hot Buttered Rum
Courtesy of Haskell’s The Wine People
- 2 oz. full-bodied rum (Dark rum is usually the best.)
- 1 tsp. butter
- 3 or 4 cloves
- hot water
Pour rum in glass or mug then add the butter. Add hot water, sprinkle cloves on top, stir and allow the cloves to steep for a few minutes. Remove cloves then serve.
Hot Chocolate Chartreuse
Courtesy of Princeton’s Liquors
- 8–12 oz. mixed hot chocolate
- 1 oz. green chartreuse
Prepare hot chocolate and add green chartreuse for a sweet, spicy flavor with an herbal finish.
Amaro Caldo
Courtesy of Princeton’s Liquors
- 4 oz. hot water
- 2 oz. amaro
- lemon or orange twist
Pour hot water into a mug, and add amaro, which is an herbal liqueur. Per your liking, add a lemon or orange twist.
Grog
Courtesy of Haskell’s The Wine People
- 2 oz. rum (Dark rum is usually the best.)
- 3 oz. hot cider or hot apple juice
- brown or white sugar, to taste
- lemon juice, to taste
- cinnamon, to taste
Combine the rum with hot cider or juice in a mug. If using cider, add sugar to taste. With apple juice, add lemon juice. Shake, and dust with cinnamon.
Winter Julep
Courtesy of Princeton’s Liquors
- mint tea
- 4 oz. hot water
- 2 oz. bourbon
- 0.5 oz, demerara syrup
- mint sprig, garnish
In a teacup or mug, make tea to your liking. Add bourbon and syrup. Garnish with mint.
Le Chocolat Chaud
Courtesy of Spencer Olson of thewoodenspoonchefs.com
- 4 cups whole milk
- 1 cinnamon stick
- ½ tsp. vanilla paste
- a pinch of salt
- 1 Tbsp. brown sugar
- 2 tsp. cocoa powder
- 7 oz. grams bittersweet chocolate
- crushed peppermint candy, garnish
- whipped cream, garnish
Pour milk into a small saucepan with a cinnamon stick, vanilla paste, salt and brown sugar. Bring to a boil over medium heat, turn to the lowest heat and simmer for about 10 minutes. Stir occasionally. Add the cocoa powder, and stir until combined. Remove the cinnamon stick, and strain through a cheesecloth or very fine mesh strainer into a clean saucepan. Add the chocolate. Stir until its melted and combined.
Haskell’s The Wine People
15304 Grove Circle N.; 763.400.7888
Princeton’s Liquors
12790 Bass Lake Road; 763.559.3257; princetonsliquors.com and 341 Central Ave., Osseo; 763.425.4646
