Plus DIY cocoa like whoa
EC: 5 Ways to Get Cozily Day-Drunk During the Holidays
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Should you, over the holidays, occasionally find yourself drinking something hot in front of a fire, the heat and the flicker make make you a bit snoozy, and maybe even a little tipsy-feeling. If you care to encourage that state of being, you might want to take the scenario one step further and actually spike that drink in your hand. The goal here is not to achieve drunk-brunch status but to sink even deeper into the holidays, like pulling on a woolly turtleneck in the form of a morning-appropriate cocktail. When else do you get to spend a few unbothered hours in front of a fireplace happily occupying the space between reading and napping?

Spike your tea and you’re in toddy territory; coffee welcomes whiskey or bourbon or even tequila; hot chocolate is the (only?) reason to buy peppermint schnapps. Any of them tastes pretty good with something—nearly anything—strong tipped into it, but if you need a place to get started, start here.

Here are 5 ways to make your lazy winter mornings a little boozy:

Keep things simple by adding shot of bourbon (and some milk or cream and a little bit of brown sugar, if you like—it’s the holidays, after all) to your cup of coffee.

Or make your coffee an Irish: Give it a shot of Irish whiskey, stir in a square of chocolate, and splash in some milk.

Combine coffee and hot chocolate, then add a shot of rum.

Add rum and a few slices of fresh peeled ginger to chai made with coconut milk—or whiskey to chai made with almond milk.

Stir a nut-based liqueur like amaretto or Frangelico into a mug of hot chocolate and top with whipped cream.

P.S. Hot chocolate’s better when you make it yourself. There’s a middle ground between the packaged stuff and a well-I-guess-I’m-drinking-ganache affair, and that’s usually what I make. For an 8-ounce mugful of hot chocolate, I like a heaping spoonful of cocoa powder and a less-heaping spoonful of powdered sugar. Stir the two together in the bottom of a small pot, then add a splash of milk (or nondairy milk)—enough that you can stir it into the powder to make a thick paste. Whisk slightly less than 8 ounces milk into the paste, and continue whisking periodically as you warm the milk over low heat. Go ahead and froth it up with the whisk.

You could stop here—but you could also add booze. Take the pot off the heat before you do.