After a snowy walk or long day on the slopes, there's nothing like curling up under a warm blanket. Maybe you have a fire going and the dog asleep at your feet, with a good book just within reach.

Hot cocktails are inspired by the classic hot toddy, a curative mixture dating back centuries that includes whiskey, rum or brandy with hot water, a sweetener, and sometimes some spicing.However you like your hot toddy, it should be soothing and comforting on a cold day. In fact, hot toddies made with spirits, honey and lemon juice are often used to ease the symptoms from our seasonal colds and coughs.Our cider cocktail recipe begins with almond-flavored amaretto and hot apple cider. Bitters are added to help balance the sweetness from the cider (and the caramel sauce and whipped cream we'll add later).Bitters are a blend of naturally sour or bitter botanical flavors - like orange peel or herbs. In cocktails, they add a concentrated dose of bitterness without diluting the primary flavors in the drink.There are no rules when it comes to a hot cocktail, and this recipe can be reformulated to suit your mood.In place of amaretto, you can use any of your favorite spirits, like whiskey or apple brandy. If you like infused spirits or syrups (a great make-at-home holiday gift), a hot cocktail is the perfect way to show them off.Hot Cider CocktailStart to finish: 20 minutesMakes one drink2 ounces amaretto6 ounces warm apple cider1 dash bittersWhipped Cream, as needed (recipe follows)Caramel Sauce, as needed (recipe follows)Combine amaretto, warm cider, and bitters in an Irish coffee mug or regular coffee mug. Top with fresh whipped cream and caramel sauce.Caramel SauceMakes about 2 cups1½cups heavy cream3/4 cup sugar½cup light corn syrup2 tablespoons unsalted butterPrepare an ice bath. Bring the cream to a boil in a saucepan over medium heat. Remove from the heat.Combine the sugar and corn syrup in a heavy saucepan over low heat and stir until the sugar dissolves. Slowly cook to a golden brown without stirring, 8 to 9 minutes. Remove from the heat and put the saucepan in the ice bath for 20 seconds to stop the cooking. Remove from the ice bath and stir in the butter.Carefully stir in the hot cream, mixing until fully blended. To store the caramel sauce, transfer it to a clean bowl or jar, cover tightly, and refrigerate for up to 2 weeks. Reheat the sauce over low heat or in the microwave before serving.Whipped CreamMakes about 2 cups1 cup heavy cream, chilled1/4 cup confectioners' sugar½teaspoons vanilla extractChill a stainless-steel bowl and the beaters of a handheld mixer, the whisk attachment of a stand mixer, or a balloon whisk.Pour the cream into the chilled bowl and whip on medium speed until thickened, about 3 minutes. Increase the speed to high and gradually add the confectioners' sugar while whipping.Add the vanilla extract and continue to whip until the cream has the desired peak according to its intended use. Soft peaks are good for dolloping cream, while firmer peaks are better if the cream is to be piped, used for topping, or folded into another mixture.Note: If your cream starts to turn slightly yellow while you are whipping, it is close to being overwhipped and turning into butter.Fold in a small amount of unwhipped cream, if you have it, to rescue the texture.Nutrition information per serving of the cocktail without cream or caramel sauce: 310 calories; 0 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 19 mg sodium; 56 g carbohydrate; 0 g fiber; 19 g sugar; 0 g protein.