Snowed in sips

Build ingredients in a glass.

Maine favorites Allen's Coffee Brandy and Fireball come together in this delicious treat of a cocktail, which tastes just like coffee and a cinnamon bun!

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.

Freeze coffee in an ice cube tray for at least 24 hours.

Place a coffee ice cube in a coupe glass. Combine amaretto, vodka and kahlua in a cocktail shaker with regular ice and stir. Strain into a coupe glass and top off with half and half.

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