Cocktail Advent 29: Electric Blanket


‘Fun’ fact about me: I’m scared of electric blankets. Well, not so much scared of the blankets themselves, but of the possibility, especially overnight, of them catching fire. I realize that oodles of people use them every day with no issues, but I’ve never been able to let the soothing warmth cancel out my fire hazard fears. After all, I’m the girl who turned around and drove home after arriving at work more than once because I couldn’t remember if I turned my makeup mirror off.

Those light get hot!

What I’m not scared of is today’s drink. Cranberry hot cocoa? Totally down for that!

The Electric Blanket
Source: Manny Hinojosa

  • • 1 oz. Cognac or Brandy
  • • 1 1/2 oz. The Perfect Purée Cranberry Puree, thawed
  • • 5 oz. hot cocoa
  • • 1/8 oz. vanilla extract
  • • Whipped cream
  • • Dash of cinnamon sugar
  • • Orange peel (for garnish)

In a coffee mug combine hot cocoa, cranberry puree, Cognac and vanilla extract. Stir and top with whipped cream and cinnamon sugar. Garnish with orange twist.

Sounds good, right? Remember, just because we’ve gotten past Christmas doesn’t mean things are getting warmer anytime soon. Keep this recipe handy.

***This recipe was submitted by a representative of The Perfect Puree. I am not affiliated with the company nor was I compensated for this post, not even with review samples. As always, we encourage responsible refreshment and the use of the Designated Driver. No drunken monkeys, please!***

A Nightcap for All Ages

64 Arts

Cup of cocoaSo! Originally I thought we’d finish up the preparation of drinks with smoothies and other non-alcoholic bevvies. Things change, however, and with the temperature dropping and folks spending early nights at home, together, a really good hot cocoa recipe can’t be beat. Here’s the one that Todd and I have been enjoying and I’ll bet you have have everything you need right in your cupboard and fridge!

Spiced Hot Cocoa*

1/3 cup Sugar
1/4 cup Cocoa Powder
1 tsp ground Cinnamon
1/2 tsp ground Nutmeg
3 cups Milk, divided

Whisk together the sugar, cocoa powder, cinnamon and nutmeg in a small saucepan. Whisk in 1/2 cup of the milk until smooth and heat until steaming. Stir in the remaining milk and heat through (do not boil).  Place some mini-marshmallows into the bottom of a couple of handled mugs or cups and pour the hot cocoa over them.

This recipe makes 4 tidy 6-ounce servings. Or, if you’re like us, 2 normal 12-oz servings. I’m one of those girls that always uses more of the cocoa mix than the package calls for, so I took the original dry ingredients but used only 3 cups of milk instead of 4 and really liked the richness of this ratio instead of following their directions. Who wants wimpy hot chocolate, right?

*adapted from Better Homes and Gardens New Cook Book