Warm Hazelnut Drinks

Hazelnut liqueur is a component in each of these drinks. Serve them warm as an after-dinner drink.

• Angel's Kiss
• Holiday Cheer
• Warm Cruise
• Warm Hazelnut Sipper

Angel's Kiss

Barbero 1891 S.p.A. - 1998
Makes 1

Ingredients
0.75-oz (1.5 Tbsp) Frangelico® Hazelnut Liqueur
6.00-oz (3/4 cup) steamed milk


Preparation
Combine ingredients in a mug.

Source:  Frangelico®: The Adult Dessert and Entertainment Guide (Italy: Barbero 1891 S.p.A., 1998), 11.

Holiday Cheer

Barbero 1891 S.p.A. - 1998
Makes 1

Ingredients

0.75-oz (1.5 Tbsp) Frangelico® Hazelnut Liqueur

0.50-oz (1 Tbsp) Chambord®

6.00-oz (3/4 cup) hot tea

Garnish:

Orange twist

Preparation

Combine all ingredients in 9-oz mug; garnish with the orange twist.

Source:  Frangelico®: The Adult Dessert and Entertainment Guide (Italy: Barbero 1891 S.p.A., 1998), 19.

Milk Punch Recipes: Rum

The punch recipes in this post are for adults. 

• Finderskeepers' Frozen Milk Punch
• Southern Praline Milk Punch
• The Green Pasture

Photo: David Perry

Frozen Milk Punch

James Snowden, Finderskeepers 

Makes qty??

Ingredients

1 cup sugar
8-oz dark rum (1 cup)
4-oz brandy (1/2 cup)
1-oz vanilla extract (2 Tbsp)
64-oz whole milk (1/2-gallon)

Garnish:
Freshly-grated nutmeg


Notes:  Freeze punch for up to 2 weeks.

Preparation
In a freezer-safe container, dissolve sugar in rum, brandy and vanilla extract. Stir in milk; cover and freeze until very cold and slushy, about 4 to 8 hours. 

Pour into glasses; garnish and serve. 

Source

Milk Punch

Green Pastures Restaurant

Makes 0.5-Gallon

Ingredients
0.5 gallon quality vanilla ice cream
8.0-oz (1 cup) milk
4.0-oz (1/2 cup) bourbon
2.0-oz (1/4 cup) white rum
1.5-oz brandy

Garnish:
Freshly grated nutmeg


Preparation
Remove ice cream from freezer to soften in the carton. Pour into a 2-QT pitcher. Pour over milk, bourbon, rum and brandy; stir. Pour into chilled rocks or cocktail glasses. Garnish with the nutmeg and serve.



This delectable creamy punch is ideal for a crowd. It looks beautiful with cinnamon sprinkled on top, a dollop of whipped cream, and topped with a whole pecan for each serving. ~Better Recipes

Image credit

Southern Praline Milk Punch

Barbara Hahn

Makes 12 servings

Ingredients
0.5-Gallon butter pecan ice cream
6.0-oz (3/4 cup) rum
3.0-oz Praline New Orleans Style Pecan Liqueur
0.5 tsp ground cinnamon

Garnish:
Whipped cream
12 pecan halves
Ground cinnamon


Preparation
Size batches to accommodate your blender's capacity. Combine all ingredients in a blender; process just until smooth. Pour 1/2 cup ice cream mixture into each of 12 glasses. Serve immediately.


You might like:
Milk Punch Recipes from New Orleans

Favorites: White Russian and Variations (29)

A longtime favorite with twists across decades (1940 - 2010) and seasons.

Image credit

White Russian Cocktail
& Variations

Makes 1

Ingredients
1.0-oz (2 Tbsp) Kahlúa
1.0-oz (2 Tbsp) vodka
2.0-oz (4 Tbsp) heavy cream or milk


Preparation
In a shaker half-filled with ice cubes, combine all of the ingredients. Cap and shake well. Strain into an old-fashioned glass almost filled with ice.

Source:  The Best of Kahlúa: A Guide To Food and Entertaining  (Farmington Hills: Hiram Walker & Sons, Inc, 2000), 5.


Variation(s):
Black Magic


Black Russian — Omit the cream or milk. Into an old-fashioned glass over ice, pour 1.0-oz (2 Tbsp) Kahlúa and 1.5-oz (3 Tbsp) vodka; stir well.
—The Best of Kahlúa: A Guide To Food and Entertaining  (Farmington Hills: Hiram Walker & Sons, Inc, 2000), 5.


Black Russian 2
—Gary Regan, The Bartender's Bible: 1001 Mixed Drinks and Everything You Need to Know to Set Up Your Bar (New York: HarperCollins, 1991), 159.


Blind Russian

Coffee Stick
—Gary Regan, The Bartender's Bible: 1001 Mixed Drinks and Everything You Need to Know to Set Up Your Bar (New York: HarperCollins, 1991), 250.


Colorado Bulldog (Original)  — Shake 1.0-oz (2 Tbsp) Kahlúa, 1.0-oz (2 Tbsp) vodka and 3.5-oz (7 Tbsp) milk with ice; strain over fresh ice in a highball glass. Top with 0.5-oz (1 Tbsp) Coca-Cola and stir.

Coffee Punch 2

• Coffee Punch
• Irish Coffee Eggnog Punch

Coffee Punch

Makes 50 to 60 servings

Ingredients

24.0-oz (3 cups) strong coffee

1 cup sugar

32.0-oz (1-QT) milk

3 (12-oz) cans evaporated milk

Vanilla to taste

1-gallon ice cream: your choice of vanilla, chocolate or coffee

68.0-oz (2-liter) bottle ginger ale or club soda

Garnish:

1 (8-oz) container Cool Whip, thawed

Freshly-grated nutmeg

Preparation

The day before serving, brew coffee; dissolve sugar in hot coffee and cool to room temperature. Combine coffee mixture with the milk and vanilla; refrigerate overnight. 

Just before serving, pour coffee mixture into a large punch bowl; gently stir in the ice cream and carbonated beverage, and if using, the Kahlúa. Serve in punch cups. Garnish, if desired, with dollop of Cool Whip sprinkled with fresh nutmeg.

Refrigerate any remaining portions.

Variation(s):

Mocha Coffee Punch: Use 1-QT chocolate milk instead of white milk.

Spiked: Add fifth of Kahlúa with the ice cream and carbonated beverage.

Related
Coffee Punch (N/A)

Last Updated December 21, 2012

Coffee Punch (N/A)

Serve Coffee Punch at brunch or as dessert.

• Coffee Mocha Punch - Holly Clegg (N/A)
• Coffee Punch - JL Atlanta (N/A)
• Coffee Punch - JL Ft. Meyers (N/A)
• Coffee Punch - Vanilla (N/A)

Amazon

Coffee Mocha Punch (N/A)

Holly Clegg - 2006

Makes 24 to 30 servings

Ingredients
2-QTS brewed coffee (you may use flavored or decaffeinated)
4-oz (1/2 cup) chocolate syrup
3/4 cup sugar
1 Tbsp vanilla extract
1-PT (2 cups) skim milk
1-PT (2 cups) fat free half-and-half
1-QT fat free vanilla ice cream or frozen vanilla yogurt, softened

Garnish:
1 (8-oz) container fat free whipped topping, defrosted
Cocoa


Preparation
Cool coffee to room temperature; then add chocolate syrup, sugar and vanilla. Refrigerate until well chilled or overnight.

Just before serving, stir together coffee mixture, milk and half-and-half; transfer to a punch bowl and add large spoonfuls of ice cream. Garnish with dollops of whipped topping; sprinkle with cocoa.

Source: Holly Clegg, The New Holly Clegg Trim & Terrific Cookbook (Philadelphia: Running Press Publishers, 2006)

Amazon

Coffee Punch (N/A)

JL Atlanta - 1996

Makes 30 (1 cup) servings

Ingredients
1/2 cup instant coffee granules

1 cup sugar

4- to 6-oz hot water (1/2 to 3/4 cup)

1/2-gallon vanilla ice cream, softened

96-oz milk (3-QTS)

Garnish:

Whipped cream

Preparation

Mix coffee and sugar; add just enough hot water to dissolve. Chill syrup overnight.

Just before serving, combine the coffee syrup with the ice cream and milk. Top with whipped cream. 

Source:  Junior League of Atlanta, Inc, Atlanta Cooknotes: 80th Anniversary Edition (Memphis: The Wimmer Companies, Inc, 1996), 56

Amazon

Coffee Punch (N/A)

JL Ft. Meyers - 1995

Serves 50

Ingredients
128-oz cold coffee (1-gallon)

64-oz light cream (1/2-gallon)

32-oz milk (1-QT)

1-gallon vanilla ice cream, chopped

Garnish:

2 cups whipped cream

2 cups shaved chocolate

3.5 Tbsp cinnamon

Preparation

Freeze half the coffee in ice cube trays.

In a punch bowl, combine the ice cubes with the remaining coffee, cream, milk and ice cream; mix gently.

Let stand for 30 minutes before serving. Add sugar to taste, if desired.

Top with the whipped cream, chocolate shavings and cinnamon, and serve in punch cups.

Source:  Junior League of Ft. Meyers, Florida, Tropical Settings (Nashville: Favorite Recipes Press, 1995), 56

Coffee Punch - Vanilla (N/A)

Makes about 18 (punch cup) servings

Ingredients
24-oz (3 cups) coffee
2 cups sugar
16-oz (1-PT) cream
32-oz (1-QT) milk
2 tsp vanilla

Preparation

Dissolve sugar in hot coffee; cool. Add remaining ingredients; pour into milk cartons and freeze.

One to two hours before serving, remove from freezer.

At serving, mix well in a punch bowl; serve icy in punch cups.

Source: Personal Files


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Coffee Punch 2

Last Updated December 11, 2012

New Yorker Special (N/A) ca.1966

Amazon

New Yorker Special - N/A

Makes 4 servings

Ingredients
0.33-oz (1/3 cup) chocolate, vanilla, or strawberry syrup
8.00-oz (1 cup) milk
1 (12-oz) bottle carbonated water

Preparation

Dissolve syrup in milk. Divide evenly among 4 glasses. Add carbonated beverage to fill glasses; stir and serve.

Source: American Home All-Purpose Cookbook Edited by Virginia Habeeb and the Food Staff of American Home (M. Evans and Company, Inc, 1966), 773.

Adult Hot Chocolate

These hot chocolate recipes contain whiskey or liqueurs.

• Double Chocolate Hot Chocolate
• Peppermint Paddy
• More

© Ditte Isager via Food and Wine

Double-Chocolate Hot Chocolate

Matt Lewis and Renato Poliafito - 2009
Makes 2 cups

Ingredients
5-oz bittersweet chocolate, coarsely chopped
2-oz milk chocolate, coarsely chopped
4.0-oz (0.5 cup) boiling water
6.0-oz (0.75 cup) whole milk
2.0-oz (0.25 cup) heavy cream
1.0-oz (2 Tbsp) Jack Daniel's

Garnish:
Marshmallows

Preparation

In a medium bowl, combine the bittersweet chocolate and milk chocolate. Add the boiling water and let stand for 1 minute. Whisk the chocolate mixture until smooth.

In a small saucepan, bring the milk and heavy cream just to a simmer. Add the chocolate mixture and whisk over Moderate heat until hot. Remove saucepan from heat; add the whiskey.

Pour the hot chocolate into demitasse cups or small mugs. Garnish with marshmallows and serve.

Source:  Matt Lewis and Renato Poliafito via Food & Wine (December 2009)

© Wendell T. Webber via Food & Wine

Peppermint Paddy

Todd Thrasher - 2009
Makes 1

Ingredients
1.0-oz (2 Tbsp) brandy
1.0-oz (2 Tbsp) white crème de menthe
0.5-oz (1 Tbsp) dark rum
4.0-oz (1/2 cup) white hot chocolate

Garnish:
Chocolate-flavored whipped cream
Peppermint Altoids, crushed for garnish

Preparation

In a heatproof mug, combine the brandy, white crème de menthe, dark rum and hot chocolate; stir. Top with the chocolate whipped cream and crushed Altoids.  

Source: Todd Thrasher via Food & Wine (December 2009)

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More Adult Hot Chocolate