Slow Cooker Cocktails to Warm Your Winter

• 1, 750mL bottle of Ménage à Trois Cabernet Sauvignon

• 32 ounces pomegranate juice

• 2 ounces local honey

• 2 cinnamon sticks

• Orange zest

• 4 cloves

• 1 star anise

• Orange slices for serving

Combine all the ingredients, except the orange slices, in a slow cooker. Cook on low for 3-4 hours until hot, but not boiling. Serve with orange slices as garnish.

• 1 tablespoon ground cinnamon

• 8 ounces honey

• 24 ounces water

• 15 ounces Patrón Añejo Tequila

• 8 ounces lemon juice

• 2 tablespoons vanilla extract

In a slow cooker, combine ground cinnamon, honey and water. Stir to combine and heat through without boiling. Add Patrón Añejo, lemon juice and vanilla extract. Stir and serve.

• 1 ½ ounces Old Forester Kentucky Straight Bourbon

• ½ ounce Domaine de Canton Ginger Liqueur

• 5 ounces apple cider

• Cinnamon stick

• Lemon wheel

• Nutmeg

Combine all liquid ingredients and cinnamon stick in slow cooker. Heat for one hour. Mix and serve. Garnish with lemon wheel and freshly grated nutmeg.

• 4 cups strongly brewed coffee

• 4 cups whole milk

• 1 tablespoon pure vanilla extract

• 1 tablespoon ground cinnamon

• 9 ounces Cooper’s Mark Maple Bourbon

• Whipped cream for topping (optional)

Mix coffee, milk, vanilla extract and cinnamon in a slow cooker. Heat on low for 1 ½ hours. Stir in bourbon and serve. Top with whipped cream and extra cinnamon if desired.

• 8 ounces Cayman Reef 5 Year Spiced Rum

• 64 ounces apple cider

• ¼ cup brown sugar

• 1 orange, cut into wedges

• 2-3 cinnamon sticks

• 1 teaspoon whole cloves

• 1 teaspoon whole allspice

• Pinch nutmeg

Combine all ingredients in slow cooker. Heat on low for one hour or until hot, but make sure not to boil. Mix and serve in a mug through a strainer.