Nothing warms up winter like a great hot cocktail, and this is one of my absolute favorites that I’ve ever discovered, thanks to Highland Park. It’s also incredibly easy recipe, it’s sweet and chocolatey, and it’s pretty much a glass of bliss.
Highland Park worked with Lauren MacDougall, the beverage director at Great Northern Food Hall in New York City, who come up with this recipe, and it’s gorgeously simple, sweet, and made for cold days by the fire, after skiing, or on the couch.
Follow the recipe below, and tell us what you think. As a test, I would also suggest that you can make a thick, rich, home-made hot chocolate to go with the marshmallows and Highland Park Magnus, if you’re willing to take the recipe a little further.
In Ontario, Highland Park Magnus is available at the LCBO for $49.95.
Highland Hot Chocolate recipe
- 1 packet of hot cocoa mix
- 6 oz. water
- 1 ½ oz. Highland Park Magnus
- Pinch of salt
- Large marshmallows
- Coarse brown sugar packets (eg. “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 whisky 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.
Note: for large format marshmallows, they can be pre-prepped on a baking tray and roasted in a broiler and set aside.
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