Warm Up with Holiday Drinks from World of Beer!

Gluhwein and Spiked Hot Coco at World of Beer

If you weren’t able to make it to our holiday tree lighting to sip on World of Beer’s spiked hot coco or Glühwein (mulled spiced wine), don’t fret! Santa’s come a little early this year to give you the recipes to make them right at home! Pull out your favorite festive mug and get ready to warm up with a few cups of these toasty and tipsy beverages!


Spiked Hot Chocolate
Fill a mug full of Christmas cheer with this deliciously sweet adult hot coco! This recipe is oh so easy and perfect to sip next to a crackling fire. Trust us, all you need is a few sips to get you feeling merry and bright!

Ingredients

Hot Chocolate:
3/4 cup semi-sweet chocolate chips
1/3 cup sugar
3 cups whole milk
1 cup heavy whipping cream
Cruzan Blackstrap Molasses Rum (optional)

Whipped Cream:
1/2 cup heavy whipping cream
1 tbs confectioners sugar

In saucepan, add semisweet chocolate chips, sugar and one cup heavy whipping cream. Cook and stir over medium heat until the mixture just comes to a boil. Stir in three cups of whole milk and heat to desired temperature (do not bring back to boil). Ladle hot chocolate into mugs over 1.25oz of Rum (adjust to taste). Top with whipped cream!

To make the whipped cream, add cold cream to bowl or food processor. Whip until it begins to thicken. Add confectioners sugar and vanilla and continue to whip/mix until stiff peaks are formed.

Glüehwein
You don’t have to be skiing in the Alps to enjoy this classic winter German drink. We think this warm wine recipe is perfect for any holiday party, so make a big batch to share with your friends and family!

Ingredients 
1 cinnamon stick
1 orange
10 whole cloves
1 (750 milliliter) bottle red wine
In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil. Then reduce heat and simmer.
Cut the orange in half and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, or until thick and syrupy.
Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break)!

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