The holidays are time for gatherings and warmth … and a little booze. This spiced punch can be served hot or cold. It’s a tasty way to welcome guests and stay warm.

Spiced Tea Holiday Punch

3 cups water
1/3 cup honey
1/4 cup packed brown sugar
2 tbs. vanilla extract
10 whole cloves
10 cardamom seeds
2 tbs. ginger
2 tea bags (black tea)
1 bottle red wine
1/4 cup dark rum
Boil water, honey, sugar, spices and vanilla in a large saucepan, stirring frequently until honey and sugar are dissolved.

Remove from heat and add tea bag, steeping for five minutes. Strain it into a bowl and add wine and rum.

Can be served hot or cold. If serving it hot, simmer mixture until warm again. If serving cold, chill mixture in refrigerator then serve over ice. Garnish with a cinnamon stick.

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It’s cold! So the folks at Tito’s Handmade Vodka figured they’d warm us up with this Texas treat. Created by mixologist, Russell Davis, this hot chocolate is a boozy mixture of Tito’s, Paula’s Texas Orange Liqueur, chocolate chips (yum), sugar and milk. It is all topped off with marshmallows, grated chocolate and and orange slice.

Texan Hot Chocolate

1 oz Tito’s Handmade Vodka
1/2 oz Paula’s Texas Orange Liqueur
1/3 cup Semi Sweet Chocolate Chips
1/2-1 teaspoon Sugar to taste
8 oz Whole Milk
Marshmallows
A Fresh Orange

Combine Paula’s Texas Orange, chocolate chips, sugar and milk in a pot and bring to a slow boil over low-medium heat as to not burn the Milk. Remove from heat and add Tito’s Handmade Vodka. Pour into favorite coffee/cocoa/tea mug and top with marshmallows. Garnish with an orange twist and shaved/grated chocolate

Created by Russell Davis, Peche
Recipe & photo courtesy Tito’s Handmade Vodka
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Hot Apple Cider

1 cup Zaya Rum
1 apple
2 teaspoons whole cloves
1 orange, thinly sliced
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
Cinnamon sticks, garnish

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the Zaya rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick and apple slice. Serve immediately.

Yield: 2 quarts, about 8 servings

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Recipe & photo courtesy Zaya Rum

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• Jack-o-Lantern Punch (drinkoftheweek.com)
• Halloween Cupcakes (gothamgal.com)

This week’s drink is a refreshing, caffeine free, alternative to your tired old Venti Latte. The Zen Latte will warm you up with the sweet taste of green tea and steamed milk.

Zen Latte

1 ½ parts of Zen Green Tea Liqueur
6 Parts Steamed Milk

Stir and garnish with matcha powder*

*matcha powder is a fine ground form of green tea.

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Recipe & photo courtesy Zen Green Tea Liqueur

Nothing keeps you warm and cozy on a cold holiday night like a hot cocktail.

Evening Nectar

1 part Grey Goose L’Orange Vodka (orange-flavored vodka)
1/2 part orange brandy
1/2 part honey
3/4 parts hot water
1/2 part fresh lemon juice
1/2 part orange juice
Pinch star anise powder
Star anise for garnish

Combine the honey and hot water in a shaker, stir to dissolve honey. Add remaining ingredients and stir well. Strain into glass, and garnish with star anise.

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Recipe and photo from Grey Goose

DOTW reader Gini was wondering what the right ingredients were for a Spanish Coffee. We did a bit of
digging and found that Gini was on the right track with the recipe she sent us:

Spanish Coffee

1 oz. Cognac or Brandy
1 oz. Kahlua
Fill with strong coffee
Whipped Cream on top (optional)

Serve in a large espresso glass or footed mug

We also found several variations on the theme including one that replaces the coffee for a shot of espresso, Yum. Another, Spanish Coffee Recipe calls for a fancy sugar /cinnamon rim and a nifty flaming 151 trick (note keep a fire extinguisher close by). Whatever way you like it, this drink is a keeper - especially in this cold!

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