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What to do with all of those extra Candy Canes from the holidays? We’re pretty sure you must be familiar with dipping them into a hot chocolate. Well, how about turning that into a cocktail. The smarty pants over at The Boston Harbor Distillery have come up with a solution just for that! Check out this wonderful belly-warming and smile-inducing cocktail using crushed candy-canes as a garnish. Enjoy!

Peppermint Mocha Hot Chocolate

Ingredients

  • 1 1/2 oz BHD Maple Cream Liqueur
  • 1/2 oz BHD Coffee Liqueur
  • 2-3 Drops of Peppermint Extract
  • Mixed with Hot Chocolate

Instructions

  1. Rim coffee glass with crushed Candy Cane.
  2. Fill with Liquor, Peppermint Extract, and Hot Chocolate.
  3. Stir until combined.
  4. Top with whipped cream and serve!

Boston Harbor Distillery 12 R Ericsson Street Boston MA 02122 

(Neponset/Dorchester section — across from Venezia Waterfront Restaurant and Boston Winery)

Open to the Public: Saturdays from 12-5pm for tours & cocktails

Guided tours include a history of the location, distillery and spirits, a description and tasting of our spirits and an up-close look at how and where we make BHD spirits.

Tour Times: 1:00, 2:00, 3:00, 4:00 (limited to 20 people per tour; first come, first serve)

Founder of The Boston Harbor Distillery and Co-Founder of Samuel Adams, Rhonda Kallman giving a tour.

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