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After Dinner Christmas Cocktail

Any ideas for an after dinner cocktail on Christmas Eve? Our family likes Baileys, champagne, or maybe a warm drink to go with a chocolate dessert. Any ideas? Thank you!

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  1. How about some Harvey's Bristol Cream? Just going to have a wee glass myself.

    1. If I may suggest, have the hot drink after dessert. My suggestion is classic hot buttered rum.

      Mix up some hot buttered rum batter:
      1 pound dark brown sugar
      1 stick softened butter
      1/2 teaspoon each ground nutmeg, cinnamon, and cloves
      pinch of salt

      Beat everything with an electric mixer until thoroughly creamed and fluffy. Store it in the fridge. It keeps for an obscenely long time in the fridge; I found a small tub of it hiding in the back of my fridge for about a year and it still tastes just fine.

      Now that you have your batter, put a generous teaspoon of it and 1-1/2 ounces light rum in a mug, top off with hot water (6 to 8 ounces depending on your mug), stir to dissolve the batter, and serve. For bonus points, keep a small poker in the fire and stick it into a drink just before you serve it.

      You can do a couple of variations on the theme. Dark rum, brandy, or bourbon can be substituted for the light rum. You can also switch out the hot water for steamed milk, which makes the drink a Hot Buttered Rum Cow. Be warned with the Hot Buttered Rum Cow, it is a very relaxing drink. Make sure it's your last beverage of the night, for blissful slumber will follow shortly.

      5 Replies
        1. re: JK Grence the Cosmic Jester

          Instead of hot water or milk, do you think coffee would work?

          1. re: brandygirl

            Can't see why not... I'll have to try it some time.

            Oh, I should have mentioned that you want the water to be close to boiling when you add it. Since the rum is room temperature, it cools off pretty fast. At work, we mix the drink with hot water and then use the steamer wand on the espresso machine to bring it back up to temperature. The poker is a bit more spectacular, of course.

          2. re: JK Grence the Cosmic Jester

            wow, that sounds so good...I am mixing up a batch asap!

            1. re: JK Grence the Cosmic Jester

              I still have some of this left over from last winter when JK posted this recipe, and it's still just fine. In fact, I think it's what we'll have when we return from the annual drive through Somerville gawping at house lights later tonight.

            2. Not sure if coffee is your family's thing, but Cafe Brulot is what I would serve.

              Grand marnier and cognac, heated in a chaffing dish with brown sugar and cinnamon.

              Flamed with orange and lemon peels and cloves. Douse the flames with a pot of hot, strong black coffee. Serve.

              It's the finale to our annual New Orleans open house and a huge hit.

              Just an idea.

                1. re: jpc8015

                  Perhaps I'm missing something, but I just don't understand why people heat cognac. Doesn't it just emphasize the alcohol flavor? Anyone care to enlighten me?

                  1. re: invinotheresverde

                    It causes evaporation, so you can smell it better and since scent is 70% of taste the process supposedly helps you enjoy the brandy more.

                    1. re: Steve_K

                      Meh. It also brings out the alcohol scent.

                      Upon further research, it seems this practice is a thing of the past. Coincidentally, I was reading Food and Wine this morning and there was an article specifically saying NOT to heat cognac.

                      1. re: invinotheresverde

                        Oh but it makes the whole bouquet just blossom!

                2. great holiday drink but have been known to sling some back on a non-holiday too!

                  Nuts and Berries Recipe
                  1/2 oz Frangelico hazelnut liqueur
                  1/2 oz Chambord raspberry liqueur
                  2 oz cream

                  serve chilled up or on the rocks