It’s the end of January. We’re a full month away from Christmas and we have at least a full month (or two) before the spring thaw in most areas.

The days are short, the nights are cold, and there’s not much more to do than tuck in with a good movie.

After dinner, find a good flick (I’ve personally watched the Menu six times in the past week or so), light a candle, and curl up with a soothing cocktail.

Jessica Christensen, lead mixologist at Graton Resort & Casino in Sonoma County, California, has always loved boozy coffee cocktails. “ My mom used to make coffee with peppermint schnapps and Kahlua with creamer and whipped cream during the winter anytime we came over and visited. I always loved them, and it was always so comforting. “ Christensen made her own version of a boozy coffee cocktail, using coffee, whipped cream, and chocolate, and aptly named it the Nightcap.

The Nightcap

• 1 oz. Myers’ dark rum

• ½ oz. Mozart chocolate cream liqueur

• ½ oz. Frangelico

• Coffee (decaf is fine)

• Whipped cream

• Chocolate shavings, garnish

Pour the dark rum into a coffee mug or coffee glass. Add the chocolate liqueur and Frangelico. Fill with coffee and top with whipped cream and chocolate shavings

If you’re more of a hot chocolate person, why not try this sweet/spicy/boozy hot chocolate, courtesy of Teremana tequila? A hint of cayenne and cinnamon gives this hot chocolate a surprising kick.

Teremana Hot Chocolate

• 1.5 oz Teremana blanco tequila

• .5 oz agave nectar

• 4 oz brewed hot chocolate (unsweetened)*

• Pinch salt/cinnamon/cayenne mixture (equal parts)

Build in a coffee glass or mug and gently stir. Top with whipped cream if desired. 

*Homemade Hot Chocolate Recipe (unsweetened)

• 3 cups milk of choice

• 3 tbsp cocoa powder

Stir to mix over low heat until hot