Hot Drinks for the Holidays

It’s that time of year when the scents of cinnamon and spice and other things nice waft from stovetops and coffee mugs, seducing us to sit down and sip away. This season, we asked barristas, bartenders and bistro owners all over the North for their very best hot-drink recipes so we can make them at home. Here are their divine concoctions with some sweet memories sprinkled on top.

Hot Mulled Cider

Crescent Bakery, Frankfort, 231-352-4611

The folks at Frankfort’s Crescent Bakery like to get their fresh cider from Walton’s on M-115 in town.

12 ounces fresh apple cider
1/8 teaspoon Vietnamese cinnamon
(or other high-quality cinnamon)
Cinnamon stick for garnish

In a saucepan, heat the cider and Vietnamese cinnamon gently over medium-low heat until hot. Garnish with cinnamon stick. Serves 1.

Eggnog

Curly’s, McGuire’s Resort, Cadillac, 231-775-9947

Bartender Shannon Boven created this as an homage to Christmases around her grandmother’s fireplace on Lake Sapphire in Lake City. “This is an adult way to spice up your holidays,” Boven says.

12-ounce glass
Shetler’s Dairy eggnog
1 ounce vanilla vodka
1 ounce green crème de menthe

Mix well. Serves 1.

Lake Effect

Woolly Bugger, Harbor Springs, 231-242-0592

Darrell and Kathi Lavender’s trademarked drink is named after the blizzards they “enjoy” on the shore of Lake Michigan. “This will comfort you through the winter doldrums,” says Darrell, who named his coffeehouse and Internet café after a streamer fly used in fly fishing.

2 ounces melted white chocolate
2 ounces prepared espresso
10 ounces steamed milk
Whipped cream and white chocolate shavings for garnish

Mix ingredients, top with garnish. Serves 1.

Woolly Mitten

Inn the Woods Restaurant and Wildlife Saloon, Michaywé, 989-939-8800

Jeff Schneider, food and beverage manager of this Michaywé restaurant, says this is a great coffee drink for after cross-country skiing. “It will warm your hands and your heart,” he says.

12-ounce mug
1/2 ounce Baileys Irish Cream
1/2 ounce Frangelico
1/2 ounce dark crème de cacao

Fill the rest of the way with hot coffee. Serves 1.

Snickerdoodle

Vivio’s Northwoods Inn, Indian River, 231-238-9471

Stuart Merchant, bartender/manager, says this drink tastes just like the cookies his mom, Jan Mang, made at every holiday in Indian River.

12-ounce cup
1/4 ounce Kahlúa
1/4 ounce Baileys Irish Cream
1/4 ounce dark crème de cacao
1/4 ounce butterscotch schnapps
Splash cinnamon schnapps
Splash Jägermeister
Top with coffee

Garnish with whipped cream and cherry and chocolate sprinkles. Serves 1.

Mexican Hot Chocolate

Osorio el Mexicano, Traverse City, 231-935-1890

Miguel Osorio, owner of Osorio el Mexicano and Taqueria Margarita, brings this recipe from Yosondua, Oaxaca, Mexico, where he grew up with his eight brothers and sisters. As a holiday treat, his widowed mother, Albertha, made hot chocolate and served it with pan de yema—bread made with extra eggs.

4 1/2-ounce bars dark chocolate (Osorio recommends Chocolate Mayordomo, available at his grocery.)
4 cups milk

In a saucepan, heat the milk until hot. Remove from heat and drop in the chocolate bars one at a time. Stir until thoroughly blended. Serve hot. Serves 4.

Dress Up Your Drinks

It doesn’t take much to make hot holiday drinks look festive. Try these: Cinnamon and peppermint sticks, dark and white chocolate shavings, multicolored or silver and gold sprinkles, fresh whipped cream, tiny marshmallows, dark-chocolate-covered orange rinds, and of course, cherries.

Great Stuff to Go With

Try a Crescent Bakery pumpkin doughnut or an apple crisp muffin topped with streusel—perfect with mulled cider.

White chocolate-dried cherry scones or cherry cheesecake muffins from the Woolly Bugger go great with espresso or coffee drinks.

Make or buy chocolate-covered cherry biscotti, sugar cookies, snickerdoodles, spice cake, banana or cranberry bread.

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