Winter Rose

The Mix

Batch Recipe: 

8 cups unsweetened vanilla almond milk 

1 cup 4 Tbs white cocoa mix 

1. Heat vanilla almond milk over medium heat. 
2. Add white chocolate powder and stir thoroughly. 

Flight Size Cocktail: 

1. Pour ½ oz of toasted walnut and vanilla bean infused VHW  Port Cask Finished Whisky* in a mug. 
2. Add 1 oz of white hot chocolate batch. 
3. Add ½ tsp Monin rose syrup 
4. Top with whipped cream** and red sprinkles. 

Full Size Cocktail: 

1. Pour 1 ½ oz of toasted walnut and vanilla bean infused VHW Port Cask Finished Whisky* in a mug. 
2. Add 3 oz of white hot chocolate batch. 
3. Add 1 tsp of Monin rose syrup. 
4. Top with whipped cream** and red sprinkles. 

*Recipe for toasted walnut and vanilla bean infused VHW Port Cask Finished Whisky: Pour 750 ml bottle of VHW Port Cask Finished Whisky into a container with ½ cup lightly toasted walnuts (toast in a 350 degree oven for 10 minutes, flip halfway through). Add one split vanilla bean and let sit for at least four days. 

**Recipe for unsweetened vanilla bean whipped cream: 2 cups heavy whipping cream, 1 whole vanilla bean (split and stripped). Combine in a container (do not shake as it will begin to whip the cream inside). Stir thoroughly before transferring to dispenser.