Once winter’s cold front hits, happy hour is practically a requirement. While hot chocolate may be your usual winter go-to, we have a feeling these three cups of cheer will go down just as easy. For an Italian twist, check out some of our classic cocktail and chocolate pairings here.

The Fire Side

Prep time: 5 minutes
Servings: 1

Ingredients

Lindt Excellence Orange Intense

  • 1 ½ oz (45 mL) gin
  • 1 oz (30 mL) white port or, ideally, gentian-infused white port
  • 1 oz (30 mL) vermouth
  • ice

Garnish

  • 1 twist orange zest
  • 1 square Lindt Excellence Orange Intense Dark Chocolate, grated

Steps

  1. In chilled mixing glass or cocktail shaker, combine gin, port and vermouth. Stir or shake until very cold.
  2. Pour into a chilled old-fashioned glass filled with ice.
  3. Garnish with orange twist and shaved chocolate.

Homemade Lindt Irish Cream

Prep time: 15 minutes
Servings: 8 drinks

Ingredients

Lindt Excellence 70% Cacao

  • ½ cup (125 mL) 35% whipping cream
  • 3 squares (30 g) Lindt Excellence 70% Cacao Dark Chocolate, chopped finely
  • ½ cup (125 mL) 2% milk
  • 1 10-oz (300 mL) can sweetened condensed milk
  • 1 ⅔ cups (420 mL) Canadian whisky (such as Gibson’s Canadian Club, Crown Royal or Wiser’s)
  • 1 tsp (5 mL) instant espresso granules (or instant coffee powder)
  • 1 tsp (5 mL) vanilla extract
  • ½ tsp (3 mL) almond extract

Steps

  1. Heat cream on stovetop in a small pot over medium heat until just before it simmers. Do not let it boil or the cream will scald.
  2. Remove from heat and add chopped chocolate. Let stand for 1 minute before stirring to combine well. Let cool.
  3. Whisk remaining ingredients together in a large bowl until frothy. Whisk in cream and chocolate mixture, then pour into a sealable bottle and store in the fridge for up to 2 months.

The Getaway

Prep time: 5 minutes
Servings: 1

Ingredients

Lindt Excellence Coconut Lindt Excellence Lime Zest

Rum infusion

  • 1 bar (100 g) Lindt Excellence Coconut Dark Chocolate
  • 3 ½ tbsp (50 mL) 2% milk
  • 1 bottle (750 mL) rum

Rich simple syrup

  • 1 cup (250 mL) granulated sugar
  • ½ cup (125 mL) water

Cocktail

  • 2 tbsp (30 mL) fresh lemon juice
  • 2 tsp (10 mL) pineapple juice
  • ice

Garnish

  • 2 squares Lindt Excellence Lime Zest Dark Chocolate, grated
  • 1 sprig fresh mint
  • 3 dashes Angostura® bitters

Steps

Rum infusion

  1. In double boiler over medium-low heat, combine chocolate and milk, stirring until chocolate has melted. Remove from heat; transfer to 6 cup (1.5 L) glass container with lid. Pour in rum. Refrigerate overnight.
  2. Before using, strain mixture through cheesecloth.

Note: You can make this infusion up to a week in advance and refrigerate until needed.

Rich simple syrup

  1. In saucepan, combine sugar and water; bring to boil over medium-high heat. Stir until sugar dissolves. Remove and let cool. Store in glass bottle.

Cocktail

  1. Add ¼ cup (60 mL) rum infusion, 1 tbsp rich simple syrup and lemon and pineapple juices to ice-filled shaker.
  2. Shake until very cold; strain into glass filled with ice.
  3. Garnish with shaved chocolate, mint and bitters.