With the days growing colder and al fresco dining still the norm, bars and restaurants are likely to offer more hot cocktails on their menus. One cold-weather treat is spiked hot chocolate — a drink just as warming when made at home.
For David Kaplan, co-founder of bar group Death & Co, sipping hot cocoa brings him back to his childhood in Jackson Hole, Wyoming. "You get off the mountain after a day of skiing and have a hot chocolate and comfort food to bring you back to life,” said Kaplan, who in those days drank strictly Swiss Miss.
The boozy version, he said, "is one of those things that’s so fun because there’s still a slight level of sophistication while being completely comfortable and nostalgic. The sophistication comes with how geeky you are with the chocolate and how it’s prepared.”
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