Dec 022012

Author: Makenna Dubler

"Chocolate" originates from Mexico's...

“Chocolate” originates from Mexico’s Aztec cuisine, derived from the Nahuatl word xocolatl. (Photo credit: Wikipedia)

If you like:

Hot Chocolate




4 tbsp. unsweetened cocoa (not hot chocolate mix)

1 tbsp. cinnamon

2 tsp. chili powder

2 tsp. cayenne pepper

3 cups milk (almond milk preferred, can also substitute Irish Crème),

1/4 cup agave nectar, honey, or maple syrup

4 oz. silver tequila


4 Cinnamon sticks for garnish

How to make it:

Toast cocoa powder, cinnamon, chili powder and cayenne pepper in a saucepan over low heat until spices release aromas (about two to three minutes). Slowly stir in milk with a whisk or wooden spoon.  Raise temperature to medium-high and bring to a simmer.  Stir in agave nectar and remove from heat.  Dip the rims of four mugs into a saucer of hot water, blot, and dip into a saucer of paprika. Pour in one oz tequila to each mug.  Add one-fourth of the hot cocoa mixture to each mug.  Stir with a cinnamon stick and serve.

Serves 4




Poinsettia (Photo credit: flagondry)

If you like:



Poinsettia Cocktail


4 cups (1 quart) vodka

4 cups (1 quart) champagne

8 cups (2 quarts) cranberry juice

Crushed ice

1 orange peel sliced into 1/4 inch wide strips, about 2 inches long

How to make it:

Combine the vodka, champagne and juice in a large punch bowl. Add crushed ice and stir until well chilled. Twist orange strips over bowl and drop into punch. Pour into glasses and serve.

Makes one big bowl of punch (16 cups or 4 quarts)


roasting a marshmallow

roasting a marshmallow (Photo credit: Wikipedia)

If you like:



S’more Shooters


12 large marshmallows (or 35 mini marshmallows)

1 cup half & half

8 oz. bittersweet chocolate, finely chopped

1 1/2 cups whole milk

3/4 cup amaretto

1/2 cup graham cracker crumbs (to rim shot glasses)

About 12 tbsp. Bacardi 151 or other flammable liquor

A lighter

How to make it:

In a small saucepan, bring the half & half to a boil. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and stir until melted.  Return the chocolate to the pot and whisk in milk. Over medium heat, bring to a simmer and stir in half a cup of amaretto. Pour the remaining amaretto into a small bowl. Place graham cracker crumbs on a small plate. Dip the rims of shot glasses into the amaretto, then the crumbs. Transfer the hot chocolate to a measuring cup with a spout and fill the shot glasses.  Top each with one large marshmallow (or 3 mini marshmallows) and pour a tablespoon of liquor over each glass. Ignite with a lighter to toast the marshmallow. Blow out before drinking, and serve.

Makes 12 shooters


Samuel Adams Chocolate Bock

Samuel Adams Chocolate Bock (Photo credit: Bernt Rostad)

If you like:

A festive beerTry:

Samuel Adams® Winter Classics Variety Pack


White Christmas

Chocolate Bock

Boston Lager®

Winter Lager

Old Fezziwig® Ale

Holiday Porter

What it’s like:

Ranging from light to dark, this pack of six different seasonal beers is sure to spark up your holiday spirit. Like unfiltered light beers with citrus and cinnamon flavors? Try White Christmas.  Or if you prefer a rich, dark beer, try the Chocolate Bock. The Boston Lager® is a classic, with a nice balance of sweet with spicy, and the Winter Lager and Old Fezziwig® Ale are both bold and full of holiday spice flavors.  For a more hoppy brew, the traditional Holiday Porter is your drink.

Available in 12 or 24-packs

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