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Trips to Central Oregon in the winter aren’t as frequent as I would like. So on this particular weekend, as we headed to one of our favorite cross-country ski trails, my husband and I weren’t about to let freezing temperatures stand in the way of a good time. We slapped on extra layers of clothing and hoped that we’d soon generate enough body heat to appreciate what a good time we were having. For the first mile up McKenzie Pass, getting warm meant thinking warm. I employed every high school drama class technique I knew: I was a toasting marshmallow, a lizard in the Sahara, a beach bum in the Bahamas. By the time we reached the lava flow at Windy Gap, all my fingers and toes had resumed working, but weren’t happy. We unclamped our skis and scurried out to the bluff for a quick look. After a moment’s appreciation, Steve handed me half a candy bar. But the unrelenting chill was already upon us, making my face so cold I could barely chew. Time to get moving. Once back at the trailhead, a single thought played through my frosted brain: must have cocoa! Indeed, whether you are about to spend a day on the slopes, the cross-country ski trail of your dreams, a peaceful trek through a silent winter wonderland on snowshoes — or, most likely, just trying to get through this chilly Southern Oregon winter — chances are you’ll be in the mood for some sort of nose-warming liquid. There are so many directions to go with the concept of winter beverages that you are limited only by your imagination and inclination. Something sweet and filling? Or something more along the lines of less sweet and slightly alcoholic? Or something that is the best of both worlds. I thought this would be the perfect time to explore all three. Cozy Rum Cocoa Makes 4 servings 3/4 cup dark rum 1/4 cup dark creme de cocoa 2-1/2 cups hot chocolate 1-1/2 cups heavy cream, lightly whipped Divide the rum, creme de cocoa and hot chocolate between 4 mugs or heat-resistant glasses and stir. Gently spoon on some of the cream over each beverage. Serve immediately while the cream is still floating. Less sweet alternative: Substitute hot coffee for the hot chocolate. Chocolate Steamer Makes 1 serving This nose-warming beverage comes by way of David Hines, former owner of Java Connection, a popular coffee spot in Corvallis and Philomath many years ago. 2 tablespoons instant espresso chocolate powder 2 tablespoons vanilla syrup 1 tablespoon each Café Mocha Trio syrup, hazelnut syrup (I use Torani brand) 3/4 cup hot chocolate or hot milk Place the chocolate powder, vanilla syrup and mocha syrup in a mug. In a separate container, steam the milk until hot and frothy, using the steamer nozzle of an espresso maker (or heat the milk in a microwave). Pour the hot milk into the mug. Serve immediately. Mandarine Chocolate Steamer with Rum Makes 1 serving 1 to 3 teaspoons Torani Mandarino Tangarine Syrup (or other orange-flavored syrup) 3 to 4 tablespoons rum 2 teaspoons sweet espresso chocolate 1/2 cup cold milk 1-1/2-inch strip of orange zest Pour the syrup, rum and chocolate into a mug. Steam the milk until hot and frothy using the steamer nozzle of an espresso maker (or heat the milk in a microwave). Pour the hot milk into the mug. Sprinkle with additional chocolate, add the orange peel, and serve immediately. Dutch Tea Makes 1 serving. A fun alternative to a hot toddy. Enough Pu-Erh tea leaves for 1 cup of tea 2 ounces chocolate vodka Optional garnishes: sugar, dollops of whipped cream Brew the tea in a mug for 3 to 5 minutes. In a separate mug, place the chocolate vodka. Strain the tea into the mug holding the vodka. Garnish with sugar and whipped cream if desired. Almond Milk Chai Latte Makes 2 servings. A creamy and delicious dairy-free option that takes minutes to make. 2 cups almond milk, unsweetened or vanilla 2 tablespoons honey 1/2 teaspoon each: ground cinnamon, ground ginger, vanilla 1/4 teaspoon each: ground cardamom, ground cloves 1 cinnamon stick 2 black tea bags In a small saucepan add almond milk, honey, cinnamon, ginger, vanilla, cardamom, cloves and cinnamon sticks. Heat over medium heat, stirring occasionally, until the liquid comes to a boil. Remove from heat, add the tea bags and cover the pot. Let the tea steep for 2 to 3 minutes (or longer). Remove tea bags and ladle hot tea into mugs. Hot Caramel Apple Cider Makes 1 serving. A simple way to jazz up a cup of hot cider. About 1 cup apple cider Whipped cream Caramel sauce Heat the apple cider in a pan or microwave. Pour into a mug. Add a dollop of whipped cream and then drizzle on top a bit of the caramel sauce. Serve immediately. Kahlua Parisian Coffee Makes 1 serving. 1/2 ounce coffee-flavored liqueur (such as Kahlua) 1/2 ounce orange-flavored liqueur (such as Grand Marnier) 1 ounce cognac or brandy Hot strong coffee Whipped cream Optional garnishes: shaved chocolate, orange zest Combine the liqueurs and cognac in a mug. Add hot coffee, then top with a generous dollop of whipped cream. Garnish with shaved chocolate or orange peel, if desired. Kahlua Bavarian Coffee Makes 1 serving 1 ounce coffee-flavored liqueur (such as Kahlua) 1/2 ounce peppermint schnapps Hot strong coffee Whipped cream Optional garnishes: shaved chocolate or crumbled peppermint stick candy Combine the liqueur and schnapps in a mug. Add hot coffee, then top with a generous dollop of whipped cream. Garnish with shaved chocolate or peppermint stick candy, if desired. Mexican Mocha Makes 8 servings. Make up a batch of this without the alcohol garnish. Then put out a bottle of brandy or rum so folks can add if desired. 1/3 cup unsweetened cocoa powder 1/3 cup sugar 3/4 teaspoon ground cinnamon 3 cups milk, divided 1/4 cup half-and-half 3/4 teaspoon pure vanilla extract Hot strong coffee Whipped cream Optional garnish: shaved chocolate, splash of brandy or rum In a small bowl, combine the cocoa, sugar and cinnamon. In a medium saucepan, heat 1 cup of the milk until bubbly. Stir in the cocoa mixture and whisk until smooth. Reduce heat to low and heat to boiling, stirring constantly. Gradually stir in the remaining 2 cups of milk and return to a boil. Blend in the half-and-half and vanilla. Remove hot chocolate from heat and whisk until frothy. Fill eight coffee cups or mugs halfway with hot coffee. Top it off with the frothy hot chocolate, then a dollop of whipped cream and, if desired, a few chocolate shavings and a splash of brandy or rum. Mulled Wine Makes about 8 servings 1 bottle dry red wine 1 orange, sliced 1 cup brandy 8 whole cloves 2 cinnamon sticks 2 star anice Optional ingredient for sweetness: 1 to 2 cups port Combine all of the ingredients in a pot or crock pot. Heat gently and keep hot. Jan Roberts-Dominguez is a Corvallis food writer, artist, and author of “Oregon Hazelnut Country, the Food, the Drink, the Spirit,” and four other cookbooks. Readers can contact her by email at [email protected], or obtain additional recipes and food tips on her blog at www.janrd.com.