One Word: Hazelnut

Bring the milk & cinnamon stick to a simmer in a thick-bottomed pot over low heat. Allow to gently simmer for 15 minutes, stirring constantly. Remove from heat, remove cinnamon stick and pour the milk into the serving glass. Add the Sugarlands Shine Mark & Digger's Hazelnut Rum and stir to combine. Top with whipped cream and a dash of cinnamon.

Directions:
Shake and serve in a coupe glass and garnish with nutmeg.

Shake Tito’s Handmade Vodka, cold brew coffee, and hazelnut and coffee liqueurs in a cocktail shaker. Pour into a tall glass over ice, top with a splash of unsweetened almond milk, and swizzle until frosty.

Place chocolate syrup in a shallow bowl or on a plate. Dip the rim of the cocktail glass in the chocolate, and put in the fridge to chill.
Add the Baileys, Frangelico, Kahlúa, heavy cream and honey syrup into a shaker with ice and shake until well-chilled.
Strain into the prepared glass.
Garnish with freshly shaved Toblerone chocolate.

*For the honey syrup, mix 1:1 honey and hot water. Let cool and refridgerate for up to a month.

Recipe and image from liquor.com

Combine boiling water, hot cocoa mix, cinnamon, and chili powder in a mug. Stir to dissolve. Add the tequila and garnish with whipped cream.