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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Boozy comfort in a mug

Dai
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Cortado coffee

This luscious Cortado coffee is at Woodbar, an extension of Canopy on Montrose. Cortado is a Spanish pour of espresso, steamed whole milk and simple syrup. Take it up a notch with a splash of warming brandy.

Every winter, bar manager Rene Cuervo sees the same scenario. When temperatures drop, the well-dressed diners at Mockingbird Bistro (1985 Welch St.) seek the belly-warming comfort of alcohol-fueled coffee drinks. Sales of these boozy concoctions spike as much as 30 percent during the holidays. “It’s calming after work to coddle a cup of Baileys Irish cream coffee,” says Cuervo, who gives this quintessential after-dinner classic a mellow richness by stirring in raw sugar.

Coffee and even spice-laden chocolate drinks lend themselves to creativity. Bartenders experiment with different ways to create drinks that are gutsy and delicious. Take the popular Cafe Mockingbird, layered with Kahlua, Frangelico, Baileys and half and half. “We came up with the drink last winter. It was so popular we decided to put it on the dessert menu year-round,” Cuervo says. “I have another drink, the Ristretto Tini, with Kahlua and vodka.”

At the Four Seasons Hotel in downtown (1300 Lamar St.), patrons sip on milk punch that has been steeped in Don Pancho rum and holiday spices (nutmeg, cinnamon and cloves) for nearly four days. Drink this straight up, or add a shot of espresso. “It’s like Baileys Irish cream coffee but with a lot more character,” says food and beverage operation manager Corry Cuss.

The Nudge

Swirling with Kahlua, brandy and amaretto, The Nudge is a popular coffee drink by the fireplace at the Rainbow Lodge.

At Genesis (5427 Bissonnet, Suite 400), the Belle is a sassy coffee with Myer’s Dark Rum, almond milk, whipped cream and dark chocolate. Another caffeine twist is the Double J espresso with bourbon and a lemon twist. At Del Frisco’s Steakhouse (5061 Westheimer) in the Galleria, the happy-hour crowd toasts the weekend with chocolate-espresso martinis and the restaurant’s signature Del Frisco Coffee with Baileys, Kahlua and Frangelico.

And who needs dessert when you can partake in the Hot Cocoa Experience at Caracol (2200 Post Oak Blvd., No. 160)? It’s a tour de force blend of house-made cocoa powder, dark chocolate, Vietnamese cinnamon, cardamom, cayenne pepper, five spice, vanilla, sea salt and toasted marshmallows. You might also try the roasted pumpkin hot cocoa or the salted dark chocolate cashew hot cocoa with cashew butter, fleur de sel, vanilla and toasted marshmallows.

A recent gem on the coffee scene, Woodbar at Canopy (3939 Montrose) is a coffee bar and cocktail lounge. Here, we sipped the perfect Spanish Cortado made with frothy steamed milk, double espresso and simple syrup. This full-bodied caramelized coffee warms the belly, and at your discretion, it can be raised a notch with a dash of brandy or Grand Marnier.

Every holiday, regulars celebrate around the roaring fireplaces at the Rainbow Lodge (2011 Ella Blvd.). Many of them will be cupping The Nudge, a 30-year-old favorite at this dowager of Houston restaurants. Be quick and grab the armchairs near the fireplace out front. Here, you can savor coffee swirled with amaretto, Kahlua and brandy and topped with whipped cream. “If you add ice cream on top, we call it The Sludge,” says owner Donnette Hansen. We call it perfect.

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