It’s that time of year — when Water Mill’s Greek go-to, Calissa (1020 Montauk Highway, Water Mill, 631-500-9292) transforms the summery sup-and-sip-and-dance spot into a veritable Alpine chalet, but (of course) Greek style. Festooned with candlelight and cozy, faux-fur throws and wintery-skewed family-style menu made for cozying up with your besties (or, perhaps, that cute ski instructor you’d like to get to know better…).
The fun drinks menu, too, is enough to make you actually like winter. From hot toddies to mulled wine, and all with a little bit of Greek flair in the mix.
It’s why we’re really digging their version of hot chocolate. First of all: They use milk! Because really, the only thing you want powder for is your skis. But even better, they spike it with the brandy-like metaxa, an aged, grape-based spirit with some botanicals in the mix. With some melted dark chocolate, a little hit of orange zest and Greek honey? You’ll be making tracks to the chalet. Or, if your snowshoes are out of commission, just mix one up at home.
Calissa’s Greek Hot Chocolate
Ingredients
- 2 cups whole milk
- 1 strip orange peel
- 1 pinch ground cinnamon
- 1 pinch sea salt
- 2 tbsp unsweetened cocoa powder
- 2 tbsp Greek honey
- 4 oz dark chocolate (about 2/3 cup chopped, or a generous handful of chips)
- 3 oz Metaxa, divided
- 1 tsp crushed pistachios (or 1 orange twist, or a tsp grated chocolate)
Directions
- In a small pot, warm the milk over medium heat with the orange peel, cinnamon, and salt until steaming (don’t boil). Let it sit 2 minutes so the orange perfumes the milk.
- Whisk in the cocoa powder and honey until smooth.
- Add the dark chocolate and whisk gently until fully melted and the drink looks glossy and rich. Remove the orange peel.
- Take the pot off the heat. Divide the hot chocolate between two mugs, then stir 1.5 oz Metaxa into each.
- Garnish however you like and serve immediately. Serve hot, preferably in front of a fire place. Cheers!
