More cocktail recipes from the out of print The McCormick Spices of the World Cookbook (1964).

Place 4x 1 oz squares of chocolate with 1/4 cup of water into a saucepan. Stir over low heat until melted and smooth.

Slowly stir in 1 quart of milk (or non-dairy alternative). Then add 1/2 cup of cream (or a non-dairy alternative), 1/2 cup of sugar, 1/4 teaspoon of salt, and 1/4 teaspoon allspice.

Cook over med heat, stirring occasionally until milk is hot.

Stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract.

For a boozy variation, add 1 to 1 1/2 oz of rum, whiskey, or spirit of your choice.

Blend 1/8 teaspoon of nutmeg into 1/2 cup of heavy cream (whipped).

Top each cup with whipped cream or marshmellows.

Combine the following ingredients into a blender and blend together until frothy:

30 oz Gold Puerto RIcan Rum

15 oz Spiced Coconut Milk *

15 oz Cream of Coconut ( like Coco Lopez)

15 oz Condensed milk

Store in a glass container in refrigerator and serve chilled. Garnish with grated cinnamon or cinnamon stick.

*Spiced Coconut Milk: Over medium heat, combine the following in a saucepan: 15 oz coconut milk, 2 cinnamon sticks, 3 whole cloves, 2 star anise, and 3 allspice berries. Bring to a simmer, then reduce heat to low and simmer for about 30 minutes. Strain through a mesh strainer, and chill before using.

Combine one bottle of dry white wine with 1 cup of water, 3 tablespoons of orange juice, 1/2 cup of sugar and 2 tablespoons of honey in a medium pot. Whisk until the sugar dissolves.

Add: 1 sliced orange, 1 sliced lemon, 4x star anise, 4 cinnamon sticks, and other spices of your choice (we like adding 4-5x crushed cardamom pods!)

Bring to a simmer. Cook for about 20 minutes on a low-medium hit, stirring occasionally.

Serve warm and be cozy!