What better way to warm up a winter wedding than with a decadent, spiked hot chocolate – complete with rich whipped cream and garnishes your guests can serve up themselves. Use your favorite hot chocolate for this recipe (a new personal favorite of mine is Christopher Elbow’s Cocoa Noir Drinking Chocolate – so dark and delicious!).

Recipe by Maggie of Eat Boutique. Photos by White Loft Studio.

Add to the fun by letting guests add the booze and toppings of their choice. Our garnishes here include: toasted sliced almonds, turbinado sugar, coconut, brownie chunks, and chocolate, white chocolate, and butterscotch chips.

Says Maggie: “When the temperatures get frigid, only one type of warmed mug will do. It has to be deep, filled with fine hot chocolate and hand-whipped cream. And sometimes, after a snowy shoveling marathon, I add a shot of something strong and indulgent. I prefer the nutty flavor of Amaretto; it hints at July almond harvests in Sicily, exactly where I want to be in the middle of winter. But experiment with your favorite liqueur – Bourbon, brandy, Kahlua and rum are all lovely options.”

 

Spiked Hot Chocolate
Serves 2

Ingredients:
• 1 cup of your favorite hot cocoa mix
• ¾ ounce of Amaretto, plus 1 tablespoon
• 1 cup heavy whipping cream
• various sweet treats for garnish (optional)

Directions:
1. Whip cream in a metal bowl with a whisk until soft peaks form. Mix in 1 tablespoon of Amaretto and set in the fridge until ready to use.
2. Prepare your favorite hot cocoa mix according to package directions. Stir in ¾ ounce of Amaretto. Pour evenly between two small cups and top with a dollop of whipped cream.
3. Garnish with anything your heart desires, such as shredded coconut or slivered almonds.

 

See more pics of this yummy spiked hot chocolate in the gallery.

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This Orange Rosemary Spritz from Maggie at Eat Boutique and Heidi at White Loft Studio will brighten a dreary winter day! A touch of rosemary adds herbal fragrance to this colorful citrus cocktail.

From Maggie: “Sweet and herbal mesh well in this fizzy, refreshing drink. The rosemary aroma lingers all around and the sugared rim balances the citrus and bitter tinge of the Italian aperitif, Aperol. The color will brighten any winter day.”

 

Orange Rosemary Spritz
Serves 1

Ingredients:
• 1 oz Aranciata Pellegrino
• 1 oz Lillet
• 1 tablespoon Aperol
• 1 oz Prosecco
• 2 sprigs rosemary
• 1 tablespoon organic cane sugar
• 1 slice orange

Directions:
1. Strip leaves from one rosemary sprig. Chop leaves very finely and toss well with sugar in a small flat dish.
2. Rub a bit of orange on the rim of a small cocktail glass and dip in the rosemary sugar mixture until the rim is dotted with sugar and rosemary. Add Pellegrino, Lillet, Aperol and ice to the glass. Top with Prosecco.
3. Garnish with remaining sprig of rosemary and, if you’d like, a slice of orange.

 

Scroll down or click here to see the illustrated recipe card from Rebekka Seale.

See even more pics of this winter citrus cocktail in the gallery.

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  • Orange Rosemary Spritz Signature Cocktail

    15 January 2013
  • 30 comments posted +add a comment SEE MORE: Inspired Ideas, Signature Cocktails

    Wondering what to serve at your Christmas festivities this year? Or at your winter wedding? How about something luscious and bubbly like this gorgeous Pear Rum Blush from Maggie Battista – equal parts yummy and lovely! Photos by Heidi from White Loft Studio.

    From Maggie: “Part rum punch and part sparkling cocktail, this Pear Rum Blush is refreshing and festive. The flavor is fruity with a kick, reminiscent of those amazing sherbet punches of our youth that took center stage at every holiday gathering. Omit the booze and add club soda for a fruity non-alcoholic soda.”

     

    Pear Rum Blush
    Serves 1

    Ingredients:
    • 1 1/2-ounce pear juice
    • 3/4-ounce dark rum
    • 1-tablespoon cherry grenadine
    • 1 tablespoon lemon juice
    • 1 ounce Prosecco
    • Pear slice and cherry for garnish (optional)

    Directions:
    1. Pour the pear juice, rum, grenadine and lemon juice into a cocktail shaker with ice.
    2. Shake until the outside of the vessel is ice cold. Pour entire contents of shaker into a highball glass.
    3. Gently pour (or float) Prosecco into the glass and garnish with pear slice and cherry.

     

    Scroll down or click here for the illustrated recipe card from Rebekka Seale.

    See lots more pics of this winter signature cocktail right here.

    SEE THE FULL GALLERY
  • Pear Rum Blush Signature Cocktail

    18 December 2012
  • 18 comments posted +add a comment SEE MORE: Inspired Ideas, Signature Cocktails