Note: The ingredient amounts are approximate, and can be adjusted to suit your taste.

Ladle into mugs making sure that you don’t include the spices (you can strain it first if desired). When serving, take the lid off and leave the slow cooker on low or warm.

Add granulated sugar to a medium-sized, heavy bottom saucepan. Heat the sugar, over medium heat, and allow the sugar to melt, stirring occasionally, until it is completely liquid and a nice golden brown color. The sugar may crystallize, however, continue to heat it and it will eventually thin out and become very fluid. Keep an eye on the sugar as it will burn very easily. Once it’s a dark amber color, remove pan from the heat and carefully pour the caramelized sugar onto the parchment paper. Be careful! Liquid sugar is extremely hot! Let the caramelized sugar cool at room temperature until completely hardened and no longer warm to the touch. Break into small pieces.

Add the pieces of caramelized sugar to a food processor and pulverize it into a fine powder. If all the pieces do not fit in your processor at once, pulverize half first before adding the remaining pieces. Once the powder is finely ground, add cocoa powder, salt, brown sugar, milk powder, cinnamon, and cayenne pepper. Pulse until well combined. Add dark chocolate 1/4 cup at a time. Process between each addition. Once all the dark chocolate has been added, process for a minute or two until the mixture is a fine powder. That’s it!

Mix 3 tablespoons of spicy chocolate mix into 1 cup of hot milk. Enjoy!

Fill jars or cellophane bags with the spicy hot chocolate mix for a wonderful homemade gift around the holidays. Attach a special tag with instructions on how to prepare spicy hot chocolate for a fireside treat for friends and family.

Cover and cook on low for 4 hours, whisking once halfway through cooking time.

Serve hot and garnish with whipped cream, peppermint marshmallows and mini chocolate chips.

Drink and repeat.

Recipe inspired by Crockpot Coconut Hot Chocolate from How Sweet It Is.

For the martini:
1. Crush about 2-3 small gingerbread cookies using your preferred method (I put them in a Ziplock bag and crushed them with a rolling pin). Place the crumbs in a saucer and set aside.

2. Pour the 2 tablespoons of half-and-half into a small saucer. Dip the rims of 2 martini glasses into the half-and-half. Then dip into the gingerbread crumbs and set the glasses aside.

3. In a cocktail shaker filled with ice, combine, the vodka, Kahlua, Bailey’s Irish Cream, gingerbread syrup, and the remaining half-and-half. Put the lid on. Shake well and pour into the martini glasses. Place a dollop of whipped cream on top and then place a gingerbread cookie on top of the whipped cream and serve.

Notes:
- If you can’t find gingerbread cookies, you can also use gingersnaps or Biscoff cookies.

Adapted from Hampton Roads Happy Hour.

For each serving, pour jar contents into a bowl and stir to combine. Measure out 1/3 cup into each serving cup and stir in 1 cup of boiling water. Pour remaining mixture into airtight jar and keep in pantry.

Recipe adapted from Tisano Cacao, Tea & Chocolate.

Keep in a sealed container (I use a Mason jar) in the refrigerator. Use as you would store-bought coffee creamer. Shake or stir before each use as the nutmeg will settle to the bottom.

Notes:
- I almost always prefer to use freshly grated nutmeg, but in this case, I prefer ground nutmeg. If you would prefer to use freshly grated nutmeg, be sure and reduce the amount at least by half, as fresh nutmeg is stronger than ground.
- You can always adjust homemade creamer to your preference. If you like your creamer less sweet, add more half-and-half until your perfect blend is reached. Or if you prefer it sweeter, add less half-and-half.