I love all of the weather changes when they come; however, the start of November is A-B-S-O-L-U-T-E-L-Y my favorite. Cozy blankets, festive spiked cocktails, cuddling up to the twinkle of Christmas tree lights–there is not much I find more warm and inviting than that, friends. Since yesterday marked the end of Halloween madness, I felt it was safe to get a little festive with some after-dinner drinks last night.
Spiked eggnog is a staple in my house during the holidays, so I decided to share the recipe for the way we like to sip it…
HOLIDAY SPIKED EGGNOG WITH CHOCOLATE-RIMMED GLASSES
Eggnog (Regular, not spiked. I prefer Borden or Kleinpeter)
Southern Comfort Liqueur
Almond Bark (comes in huge brick, only need one square to melt)
Heath Bar Toffee Bits (baking aisle)
- Melt 1 small square piece of almond bark in a small bowl for 60 seconds. Continue to heat at 30 second intervals until melted. While chocolate is melting, pour out Heath Bar Toffee Bits onto a plate generously. Once chocolate is heated, dip rims of glasses in chocolate, then in Heath Bar Toffee Bits. Place glasses to side to harden.
- Mix equal parts Eggnog and Southern Comfort Liqueur. I basically fill my small glass with both, leaving only enough room for ice. (Here’s where your recipe may differ. We like our eggnog strong. Who wants the calories of eggnog without the appropriate liquor? For a less strong drink, simply add less Southern Comfort.)
- ENJOY! PS. Nibble on your toffee and chocolate as you sip–it makes for the perfect dessert after dinner!