In the DMV, while absolutely stunning, Fall only lasts roughly 3 weeks. It’s blazing hot for months, then a perfect 3 weeks of weather, then miserably freezing. You’ve got to squeeze in all those Fall activities before you freeze your toosh off as you walk out the front door. It’s best to start prepping for winter around September/October just in case the cold front comes early. Start with blankets, space heaters, soup, hot tea, planned snuggle time and of course… cocktails.
I’ve never really been into cocktails that contained any dairy. They always tasted too milky, thick, and not very flavorful. Plus I don’t drink milk at all in everyday life so the thought of drinking it in a cocktail kills my stomach. At the same time, I’ve been dying to concoct a creamy winter campfire/smore’s themed cocktail, obviously just to throw a giant toasted marshmallow on top. After a few test rounds and eating an absurd amount of roasted marshmallows I’ve got my new winter s’mores cocktail down…”milk” and all.
Milk, chocolate and graham crackers have always been a classic combination. And for good reason. It’s delicious. But taking that childhood memory of s’mores, milk, and camping and transforming it into an adult concoction adds a whole other level. And the added elevation of chocolate bitters and adult dash of vodka and Kahlúa is my Christmas gift to you. Now you don’t sip this S’mores Kahlúa Cocktail for health reasons, but you bet your freezing behind that this baby, a cozy blanket, and a good movie will be your saving grace this winter.
S’mores Kahlúa Cocktail with coconut milk
- 3 oz coconut milk
- 1 1/2 oz vodka
- 1 1/2 oz Kahlúa
- 1/2 teaspoon cocoa powder
- 2 dashes Embitterment Chocolate bitters
chocolate graham crackers
- garnish: roasted
In a small dish mix a dash of cocoa powder and kahlúa to create a thick chocolate liquid. In another small dish crush the chocolate graham crackers. Dip the glass in your chocolate liquid then immediately dip into the graham crackers to rim your glass. Add all ingredients into a
cocktail shaker. Shake and strain over ice. Top with coconut milk.
Place marshmallow on a piece of tin foil and place in the oven at high broil for 3o seconds or until golden brown. Remove and let cool. Garnish with roasted marshmallow.
Just to add to the nature aspect of this cocktail I love to display these on natural agate coasters. Enjoy a camping trip in a glass!