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North Hills Monthly

Goodbye 2020! Let’s Toast to the New Year!

Nov 30, 2020 02:38PM ● By North Hills Monthly Magazine

Chocolate-caramel Rum Coffee

Let’s face it—nobody is going to miss 2020. Hurricanes, wildfires, an election that just wouldn’t end, and oh yeah, a worldwide pandemic.

To celebrate the end of this unbelievable year, we’ve asked the folks at Fine Wine & Good Spirits for their suggestions of drinks you can make at home, whether you’re enjoying them in your own small bubble or drinking with friends in a virtual celebration.

Happy holidays, happy New Year, and here’s to a healthier 2021!

Cozy Cinnamon Old-Fashioned
1 ½ Johnnie Walker Black Label Blended Scotch 
12 Year Old
2 dashes Angostura Bitters
¼ oz. cinnamon syrup*
1 cinnamon stick

*Cinnamon syrup: Simmer 1 cup sugar and cup water in a saucepan until sugar dissolves. Add 2 cinnamon sticks; simmer over low heat for 10-15 minutes. Remove from heat, cover and let sit for 1 hour; discard sticks. Store in an airtight container in the refrigerator.

Combine first three ingredients in a shaker filled with ice.
Shake and strain into an old-fashioned glass filled with fresh ice.
Garnish with cinnamon stick.

Whipped Peppermint Shiraz 
(Batch cocktail; serves eight)
1 cup Jam Jar Sweet Shiraz
1 cup Pinnacle Whipped Vodka
2 cups cherry flavored lemon-lime soda
1 bag melting white chocolate
6 peppermint candy canes

Crush the candy canes on a plate.
Melt the white chocolate until smooth. Rim cocktail glasses with chocolate, then roll the chocolate rims over the crushed candy canes; fill with ice and set aside.
Combine the first three ingredients in a pitcher; stir.
Pour into prepared glasses.

Chocolate-Caramel Rum Coffee
¾ oz. Bacardi Superior Rum
3 oz. evaporated milk
½ oz. caramel syrup
½ oz. chocolate syrup
1 ½ tsp. brown sugar
4 oz. hot coffee
1 tsp. Kahlua Rum & Coffee Liqueur
Whipped cream
Espresso powder

Combine first five ingredients in saucepan over medium heat, stirring until hot (don’t boil).
Remove from heat and stir in the next two ingredients.
Pour into a mug.
Garnish with whipped cream and espresso powder.

Chila Chai Latte
½ c. unsweetened almond milk
¼ c. water
½ tsp. sugar
1 chai tea bag
1 ½ oz. Chila Horchata Cinnamon Cream
Whipped cream
Ground nutmeg

Combine first three ingredients in a saucepan over medium heat, stirring until desired temperature.
Remove from heat and pour into a mug.
Steep tea bag for 3-5 minutes; discard.
Add Chila Horchata; stir.
Garnish with whipped cream and ground nutmeg.