This cocktail is one of our feature cocktails for December.

1½ oz Roundstone Rye
½ cup unsweetened cocoa powder
4 c whole milk
¼ cup sugar
½ tsp cayenne powder
½ tsp cinnamon
¼ cup peppermint infused rich simple syrup (to taste)*

Can be served warm or cold.  If warm, combine all ingredients except alcohol in a pan and warm (do not boil!).  If cold, add the alcohol.  Serve in a mug or glass, with a dollop of whipped cream, marshmallows, or a candy cane garnish.

*Peppermint Rich Simple Syrup

Combine 2 cups sugar with 1 cup of water; add 2-3 sprigs of fresh peppermint. Heat until thoroughly combined and steep over low heat for 1-3 hours (a crock pot works great for this). Remove peppermint. Keeps for up to 1 month in the fridge.

Recipe courtesy Denise Petty.