Nightcap Food

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CHOCOHOLIC'S NIGHTCAP



Chocoholic's Nightcap image

A rich and sweet drink... Very easy to make!

Provided by Dana

Categories     Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

1 cup milk
1 tablespoon unsweetened cocoa
1 tablespoon white sugar
2 tablespoons hot water
1 tablespoon Irish cream liqueur

Steps:

  • In a small saucepan, heat milk until simmering. While milk is heating, combine cocoa powder and sugar in a mug. Stir in hot water to form a paste. Stir in the hot milk. Add the Irish Cream, stir and serve.

Nutrition Facts : Calories 241.6 calories, Carbohydrate 34.2 g, Cholesterol 19.5 mg, Fat 5.6 g, Fiber 1.8 g, Protein 9.1 g, SaturatedFat 3.5 g, Sodium 103.1 mg, Sugar 30.7 g

NIGHTCAP



Nightcap image

Make and share this Nightcap recipe from Food.com.

Provided by Nyteglori

Categories     Beverages

Time 6m

Yield 1 serving(s)

Number Of Ingredients 4

6 ounces milk
1 ounce Kahlua
1/2 teaspoon powdered sugar (optional)
1 dash nutmeg

Steps:

  • Heat milk. Do not boil.
  • Add Kahlua and sugar.
  • Top with a sprinkling of nutmeg.

GOING OUT WEST COCKTAIL



Going Out West Cocktail image

Put together spicy rye, smoky mezcal, and coffee-accented amaro, and it's easy to understand why Joe Briglio, of Chicago's Billy Sunday, describes this cocktail as "my interpretation of the flavors of the early American West and possibly a cowboy's campfire." The drink name is inspired by a Tom Waits song called "Goin' Out West," he adds.

Provided by Kara Newman

Yield Makes 1 drink

Number Of Ingredients 6

1 oz. [30 ml] rye
½ oz. [15 ml] mezcal
½ oz. [15 ml] Averna Amaro
¼ oz [7.5 ml] simple syrup (below)
2 dashes Angostura bitters
Orange peel, for garnish

Steps:

  • In a mixing glass, stir together the rye, mezcal, amaro, simple syrup, and bitters with ice. Strain into a rocks glass over a large ice cube. Twist the orange peel over the top of the drink to express the oils, then use the peel to garnish.
  • Stir one part sugar into one part boiling water until the sugar dissolves. Remove from the heat and let cool. Decant into a mason jar (or other small container with a lid) and store in the refrigerator tightly covered for up to 10 days.

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