Heartwarming Buzz: Keep the Chills at Bay With These Hot Drink Recipes

Kyle Mullin | Feb 17, 2017 5:30 pm | Add a comment | 1645 reads

Baby, it's cold outside. Thankfully, we chilly, weary booze enthusiasts can sooth ourselves with these hot drink recipes, courtesy of some of our favorite local bartenders.

Drink maker: Xiaoyi of Fang bar
Drink: Mung bean hot buttered rum

Tipsy description: “It contained butter, brown sugar, dark rum, Chinese yellow wine, red mung bean paste, cinnamon and nutmeg. Mix the ingredients in order, it’s not super technical. The recipe was in keeping with Fang's philosophy of innovating and using interesting local ingredients in its recipes.”

Drink makers: Kelly Sun and Kenn Bermel of The Local
Drink: Mulled wine

Tipsy description: “We use red wine, but don’t waste expensive bottles on this! It features orange juice, a fresh orange with whole cloves pushed into it, dried orange peel, one star anise pod, a few sticks of cinnamon, and some brown sugar. We simmer it all day (don't boil it!). You can drink it as soon as it’s hot, but if you wait the flavors will infuse more completely.”

Drink maker: Badr Benjelloun of Caravan, Gulu Bazz (and formerly Cuju)
Drink: Hot tropics

Tipsy description: “A delightful mix of buttered pineapple juice, ginger, honey, goji berries and spiced rum! It's might be cold and shitty outside, but inside your body, it's aloha.

“Use one liter pineapple juice, six big slices of ginger, 50ml of honey, six cloves and a dozen goji berries. Heat until boiling. Pour 45ml spiced rum in your glass, top up with mulled pineapple and decorate with slice of ginger and some gojis.”

Drink maker: Chris Peart of Mei Bar (and formerly of Xian)
Drink: A Tom & Jerry variation with chai and pumpkin

Tipsy description: “The batch recipe would be as follows, and would make approximately 10-12 servings. I would recommend serving on the day of preparation.

“To make it, use: one bottle chai-infused bourbon (cinnamon, clove, cardamom, nutmeg, vanilla), 500ml cooked pumpkin juice (cook in a saucepan until it thickens), 500ml milk,12 whole eggs and one cup of sugar.

“Then, to prepare it, start by beating the egg whites until fluffy, then beat the egg yolks with the sugar. Fold the yolks and whites together to create the batter after that, before mixing the pumpkin juice and milk together.

“For each serving, be sure to heat the 60ml pumpkin/milk mix, preferably with a coffee machine to make it fluffy. Then add 30ml chai bourbon, 45ml egg batter, and serve it in a nice mug with a sprinkle of grated cinnamon.”

This article originally appeared in the January/February issue of the Beijinger, which you can read here via Issuu, via the PDF here, or in hard copy at all of your favorite venues across town.