This winter, Highland Park presents the most hygge cocktails of the season, perfect for all holiday gatherings. The Highland Hot Chocolate envokes warmth and coziness to share by the fire, while the Viking Glogg makes for a beautiful mulled cider perfect for parties.
Highland Hot Chocolate
Recipes by Lauren MacDougall // Beverage Director, Great Northern Food Hall
- 1 packet of hot cocoa mix (i.e. Swiss Miss)
- 6 oz. water
- 1 ½ oz. Highland Park Magnus
- Large marshmallows
- Coarse brown sugar packets (i.e. “Sugar in the Raw”)
- Pinch of salt
- Bring water to a boil, blend with hot cocoa mix in a heat resistant mug, add Magnus and a tiny pinch of salt.
- On a plate, take 2-3 large marshmallows and coat with Magnus using a pastry brush and dip heads and tails of marshmallows into coarse brown sugar. Torch with lighter or over open flame, then place on prepared hot cocoa.
- *for large format marshmallows can be pre prepped on a baking tray and roasted in a broiler and set aside.
Viking Glogg
- 1L apple juice
- 1 ½ cup (12 oz.) Highland Park Magnus
- 4 tbsp. dark brown sugar
- Peels of two oranges
- 6 cinnamon sticks
- 2 tbsp. golden raisins
- 2 tbsp. slivered blanched almonds
- 2 tbsp. fresh grated ginger
- 2 tbsp. cloves
- 2 tbsp. star anise
- 2 tbsp. allspice
- 2 tbsp. black peppercorns
- Bring all ingredients to a low boil for 15 minutes to bring out the spices. Strain and serve with a scoop of fruit mix .
Glogg Fruit Mix Recipe:
- 3 oz. Highland Park Magnus
- 2 tbsp. slivered blanched almonds
- 2 tbsp. golden raisins
- *Glogg can be stored refrigerated and then reheated, strain before serving.
- **Fruit Mix can be made ahead of time and stored in refrigerator until use.