Amaretto, cherry hot chocolate

Mulled Rose Wine

French press cocktail – Chai Hot Toddy 

Serves 4 Directions:

1. Add all ingredients except the garnish to a French Press. 
2. Put on the lid and allow to steep for 10 minutes. 
3. Press to infuse the liquid and then pour it into four heatproof mugs.
4. Garnish each with a cinnamon stick and star anise pod and an orange peel.

Serve with Pakoras  

Amaretto, cherry hot chocolate

Serves 2 Directions:

1. Add 1 Tablespoon of Amaretto liqueur, icing sugar and heavy cream to a bowl and whip the cream to soft peaks with. Chill until your cocktail is ready.
2. Pour the milk into a saucepan, add the maple syrup and cherry preserves and heat gently until simmering, stirring occasionally.
3. Remove from the heat and whisk in the chocolate until melted and smooth.
4. Return to the heat to warm through before adding the Amaretto.
5. Divide between two mugs and top each with a dollop of the chilled whipped amaretto cream.
6. Shave dark chocolate shavings and add one maraschino cherry on top!

Served with Spicy mixed nuts and pretzels.   Mulled Rose Wine Serves 4 Directions:

1. Scrub grapefruit well. Using a vegetable peeler, carve large ribbons of peel from grapefruit, and juice the remaining fruit.
2. Add peel, juice, 1 cup wine, sugar, cloves, star anise, cinnamon, and ginger to a 3-quart pot.
3. Over high heat, bring to a rolling boil.
4. Reduce heat to low. Cover and simmer for 20 minutes.
5. Reduce heat and add remaining wine and triple sec (like Cointreau).
6. Heat just until very warm, not boiling.
7. Grate nutmeg over top.
8. Garnish with blood orange slices and cranberries.

Served with Lime & Tajin Shrimp Skewers with Avocado Crema