Warm up with these Hot Cocoa Cocktails

The holidays are behind us but winter has only just begun! William Grant & Sons, a family-owned distillery of award-winning brands, has three cocktail recipes that put a twist on the classic treat, hot chocolate. Cozy up next to the fire with a good book and enjoy these hot cocoa elixirs. Cheers!

icelandicIcelandic Hot Chocolate

1 ½ part Reyka Vodka
6 part of Hot Chocolate (Swiss Miss)
¾ part Ancho Reyes
1 dash of Angostura Bitters

Glass: Hot Toddy Glass or Styrofoam Cup
Garnish: Mini Marshmallows or whip cream
Method: Build ingredients in cup

The use of Icelandic glacier spring water and lava rocks as a natural filtration system gives Reyka Vodka a silky finish.


cocoa-buieCocoa Buie II

2 parts Drambuie
9 parts Hot Milk
3 tbsp Hot Cocoa mix
1/8 tsp Ground Cinnamon
1/8 tsp Kosher Salt

Optional Garnish with miniature marshmallows 

In a saucepan combine all ingredients and warm over medium heat. Stir slowly until simmering. Serve hot.

A unique blend of aged Scotch whiskey with a secret combination of spices, heather honey and herbs, Drambuie lives up to its name meaning, “the drink that satisfies.”

sjSJ & Hot Chocolate

1 ½ parts Sailor Jerry Spiced Rum
1½ parts Butterscotch Schnapps
3 parts Hot Chocolate
Dash of Orange bitters 

Add equal parts liquor to hot chocolate, top with whipped cream, shaved chocolate, and garnish with a cinnamon stick or candy cane.

Carefully selected rums from the finest Caribbean distilleries and a blend 100% natural spices and flavors creates the well-crafted Sailor Jerry Spiced Rum named after Norman Collins who applied the same amount of craftsmanship to his work.

spiced-cocoaSpiced Hot Chocolate

1 ½ parts Milagro Añejo
3 parts Abuelita Chocolate Tablets or your favorite Hot chocolate Powder and Heavy Cream
1 pinch Grated Chili Chocolate Bar

Glass: Clear Mug 

Build in a clear mug or other drink vessel suitable for hot beverages. Top with whipped cream and chili chocolate shavings.

The smooth, refined, agave-forward taste of Milagro Añejo is the result of it aging for 18 months in American oak barrels, six months longer than most añejos.



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