Hot cocktail soothing, comforting on cold day
After a snowy walk or long day on the slopes, there’s nothing like curling up under a warm blanket. Maybe you have a fire going and the dog asleep at your feet, with a good book just within reach.
But before you can relax, you need to warm up those cold hands and chilled bones. Before you settle in for your long winter’s nap, stir up this hot cider cocktail.
Hot cocktails are inspired by the classic hot toddy, a curative mixture dating back centuries that includes whiskey, rum or brandy with hot water, a sweetener, and sometimes some spicing.
However you like your hot toddy, it should be soothing and comforting on a cold day. In fact, hot toddies made with spirits, honey and lemon juice are often used to ease the symptoms from our seasonal colds and coughs.
Our cider cocktail recipe begins with almond-flavored amaretto and hot apple cider. Bitters are added to help balance the sweetness from the cider (and the caramel sauce and whipped cream we’ll add later).
There are no rules when it comes to a hot cocktail, and this recipe can be reformulated to suit your mood or the contents of your liquor cabinet.
HOT CIDER COCKTAIL
Makes one drink 2 ounces amaretto 6 ounces warm apple cider 1 dash bitters Whipped Cream (below) Caramel Sauce (below)
Combine amaretto, warm cider, and bitters in an Irish coffee mug or regular coffee mug. Top with fresh whipped cream and caramel sauce.
CARAMEL SAUCE
Makes about 2 cups 1½ cups heavy cream ¾ cup sugar ½ cup light corn syrup 2 tablespoons unsalted butter
Prepare an ice bath. Bring the cream to a boil in a saucepan over medium heat. Remove from the heat.
Combine the sugar and corn syrup in a heavy saucepan over low heat and stir until the sugar dissolves. Slowly cook to a golden brown without stirring, 8 to 9 minutes.
Remove from the heat and put the saucepan in the ice bath for 20 seconds to stop the cooking. Remove from the ice bath and stir in the butter.
Carefully stir in the hot cream, mixing until fully blended.
To store the caramel sauce, transfer it to a clean bowl or jar, cover tightly, and refrigerate for up to 2 weeks.
Reheat the sauce over low heat or in the microwave before serving.
WHIPPED CREAM
Makes about 2 cups 1 cup heavy cream, chilled ¼ cup confectioners’ sugar ½ teaspoons vanilla extract Chill a stainless-steel bowl and the beaters of a handheld mixer, the whisk attachment of a stand mixer, or a balloon whisk.
Pour the cream into the chilled bowl and whip on medium speed until thickened, about 3 minutes. Increase the speed to high and gradually add the confectioners’ sugar while whipping. Add the vanilla extract and continue to whip until the cream has the desired peak.
Note: If your cream starts to turn slightly yellow while you are whipping, it is close to being overwhipped and turning into butter. Fold in a small amount of unwhipped cream, if you have it, to rescue the texture.