18980 Upper Belmont Pl. Leesburg, VA 20176


9 Reindeer Recipes to Keep You Warm Through the Holidays!

9 Reindeer Recipes to Keep You Warm Through the Holidays!

There is a reason Rudolph’s nose is red, why they nicknamed Bob, Blitzen, and why Patty is now known as Vixen… It is the Hot Coco parties Mrs. Claus throws to keep Santa and the reindeer warm all year. How do you really think Mrs. Claus puts up with a man who is so Jolly and who only works once a year, hangs out with elves and who’s best friends are reindeer???? Yes that mug she always keeps so near it is full of Hot Chocolate and Hooch and brings her so much cheer!!!


Here are 9 Reindeer Recipes that will be sure to keep you warm through the holidays!


The Dasher~

Oaxaca Chaka Cocktail  


  • 2 ounces of Milagro SBR Anejo tequila
  • ¾ ounce of agave nectar
  • 1 ounce of heavy whipping cream
  • 1 ounce of milk
  • 1 scoop of Oaxacan chocolate powder
  • Whipped cream, to top

Directions: 1. Mix ingredients in a saucepan and heat until it reaches a boil. 2. Pour liquid into a coffee cup and top with whipped cream. & Enjoy!


The Dancer~

Bittersweet Hot Chocolate with Red Wine 


  • 6 ounces of bittersweet chocolate, finely chopped
  • 1/3 cup of fruity red wine, such as Pinot Noir, Shiraz or Beaujolais
  •  1 cup of milk
  • Pinch Kosher salt
  • Sugar, for serving

Directions Serves two. 1. Bring chocolate and wine to a simmer in a 1-quart saucepan over low heat; cook, whisking, until melted, about 3 minutes. 2. Add milk, and salt; bring to a boil, and cook, while whisking 3 minutes more. 3. Pour into two mugs and serve with sugar on the side, if you like.


The Vixen~

Peppermint Patty  


  • 2 cups of milk
  • 1/2 cup of hot chocolate mix
  • 1/4 cup of peppermint schnapps, plus more as needed
  • whipped cream, for topping
  • sprinkles, for topping

Directions: Serves two. 1. In a saucepan, heat 2 cups of milk over medium heat, just until steamy, about 5 minutes. 2. Once milk starts to steam, whisk in hot chocolate mix. Continue cooking two to three minutes, or until hot chocolate is desired temperature. Do not boil. 3. Re move from heat and whisk in 1/4 cup of peppermint schnapps. Add more if desired. 4. Ladle mixture into glasses, and top with whipped cream and sprinkles.


The Comet~

Mexican Hot Chocolate 


  • 2 cups of whole milk
  • 6 tablespoons of Godiva Hot Chocolate Mix
  •  4 to 5 tablespoons of Kahlua
  • whipped cream, for topping
  • 4 long cinnamon sticks

Directions: Serves four. 1. Heat the milk in a pan and make the hot chocolate according to packet instructions. 2. Add the Kahlua and take off the heat before it boils. 3. Top with whipped cream and add a cinnamon stick in the cup of cocoa.


The Cupid~

Roasted Marshmallow Coffee Cocktail Shakes 


  • 1 package of Seattle’s Best Coffee® Creamy Caramel Frozen Coffee Blend
  • 1 1/4 cups of milk
  • 3 to 4 ounces of coffee liqueur
  • 14 large marshmallows
  • Caramel sauce (optional)

Directions: Serves two. 1. Blend the milk and frozen coffee blend with coffee liqueur (add more or less to taste) until smooth. 2. Divide shakes into two glasses. 3. Arrange the marshmallows in a flower pattern on a heat-safe plate, with one marshmallow in the middle and six around the outside. 4. With a heat gun or blow torch, brown or toast marshmallows, keeping them in the flower pattern so that they stick together. 5. Repeat steps 3 and 4 for the second glass. 6. Gently pick up each marshmallow flower; place and press one on the top of each glass. 7. Drizzle with caramel sauce, if desired.


The Donner

Triple-Chocolate Amaretto Hot Cocoa 


For the Hot Chocolate

  •  4 cups of milk
  • 1/4 cup of unsweetened cocoa powder
  • 1/4 cup of granulated sugar
  • 1/4 teaspoon of vanilla extract
  • 1/8 teaspoon of salt
  • 3/4 cup of Amaretto

For the Chocolate Whipped Cream

  •  1 cup of heavy cream
  • 1 tablespoon of unsweetened cocoa powder
  • 4 teaspoons of sugar

For the Topping

  •  2 tablespoons of finely grated dark chocolate
  • 2 tablespoons of sliced almonds
  • 2 tablespoons of shredded coconut

Directions: Over low heat, warm 1 cup of milk. Add the cocoa powder, sugar, and salt and whisk until they are dissolved. Turn the heat up to medium, and add the remaining 3 cups of milk, stirring until it is hot enough to serve. Take the pan off the heat and add the vanilla and Amaretto.

To make the chocolate whipped cream, mix the cocoa with a couple tablespoons of the cream. Stir with a spoon, pressing out any lumps until you have a smooth chocolate paste. Add the remaining milk, and sugar, and beat with an electric mixer on high for 2 to 3 minutes, until you have a nice peaky texture. You can refrigerate until you are ready to serve.

Pour the hot chocolate into the serving cups. Spoon on some of the chocolate whipped cream, then use a grater or zester to add some of the dark chocolate. Finish with a few slivers of almond and some shredded coconut.


The Blitzen~

Kahlua Pumpkin Spice Hot Chocolate 


  • 1/3 cup of Kahlua Pumpkin Spice Liqueur
  • 4 cups of whole milk, divided
  • 1/2 cup of granulated sugar
  • 1/2 cup of unsweetened cocoa powder
  • Pinch of salt
  • 1 cup of pumpkin puree
  • 1 teaspoon of pumpkin pie spice
  • Optional toppings: whipped cream, marshmallows, shaved chocolate, pumpkin pie spice

Directions: Serves four. 1. Measure 1/3 cup of Kahlua and set aside. 2. In a medium saucepan, whisk together 1 cup of milk, sugar, cocoa powder, and salt. Whisk in remaining milk until fully combined. 3. Heat mixture over medium heat, stirring constantly, until sugar is dissolved and very hot, but not boiling. 4. Whisk in pumpkin puree and pumpkin pie spice. Continue to whisk and heat mixture. 5. Turn off and move from heat just before mixture begins to boil (do not let it boil). 6. Immediately whisk in Kahlua. 6. Pour into glasses and top with optional toppings, if desired. Serve.


The Prancer~

Salted Caramel Vodka Hot Chocolate


  •  4oz of milk
  •  2 oz. of dark chocolate, broken into small pieces
  • Generous pinch sea salt
  • 2 oz. milliliters of caramel vodka (or any flavored spirit of your choice)
  • 1 tablespoon of double/heavy cream

Directions: Serves two. 1. Heat the milk in a small saucepan on the stove until it’s just about to boil. 2. Take it off the heat and add the chocolate and the salt. Stir with a wooden spoon until all the chocolate has melted and the mixture has thickened. The smaller your chocolate, the easier this will be. 3. Add more salt to taste. 4. When all the chocolate has melted, stir in the vodka and the double cream. 5. Pour into mugs, and top with some whipped cream if you want. Enjoy


The Rudolph~

Hot Chocolate Heaven  


  • 6 ounces of bittersweet chocolate, finely chopped
  • 2 cup of milk or cream (Rudolph likes using cream)
  • A pinch of honey or sugar
  • 2 0z Godiva White Chocolate Liquors
  • 2 0z Godiva Dark Chocolate Liquors
  • 2 oz. Grand Mariner
  • 2 oz. Kahlua
  • 2 oz. Vodka
  • Chocolate dust
  • Orange Zest
  • Sugar, for serving

Directions Serves two. 1. Bring chocolate and milk to a simmer in a 1-quart saucepan over low heat; cook, whisking, until melted, about 3 minutes. 2. Add salt, honey or sugar; bring to a boil, and cook, while whisking 3 minutes more. 3. Add in the alcohol JPour into two very large mugs, top with whipped cream, sprinkle with shaved chocolate, orange zest and sip away.

Share this with friends