Kitchen 56
Spice up your cocktail with gourmet eats
Chef Adrienne Miller
Chef Adrienne Miller
Jägermeister Cold Brew Tamales
Nate Laird's Cocktail Pairing
“Abuelita’s Surprise”
Nate's Cocktail Inspiration
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When Adrienne told me she was making Jägermeister Cold Brew tamales, it immediately took me back to my childhood hanging with Abuelita. Seeing my Aunts, Uncles, and her making large batches of tamales around Christmas time. So when it came to making a beverage to go with it, I wanted to keep it as simple as possible so you could make it during the madness of the holidays and all the prep that goes with it. I decided to base it on a drink that I drank year-round, but it felt special around the holidays... Abuelita’s Hot Chocolate! This Mexican pantry staple is so much better than the powdered mixes or syrups you may be accustomed to. Inside the box, you get a literal puck of chocolate with cinnamon and other spices mixed in. So make a batch according to the box directions for how many people you'll be serving. Just add Jägermeister Cold Brew to your mug, pour the Abuelita's over the top, and then traditionally hit that baby with your favorite marshmallow or Whip. For my recipe, I decided to use an Ancho Chile Liqueur to make an ancho spiced whipped cream to give the drink an extra kick. I hope y'all have the chance to make this drink as well as its food counterpart and enjoy them with people near and dear to you. Catch y'all in the new year!
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Cocktail Name: "Abuelita's Surprise"
Recipe:
- 1 ¼ Part Jägermeister Cold Brew
- 4 Parts Abuelita's Hot Chocolate*
- Top w/ Ancho Chile Whipped Cream
- Grated Cinnamon & Nutmeg
Glass: Coffee Mug or Other Glass
Garnish: Grated Cinnamon & Nutmeg
Method: Pour Jägermeister Cold Brew into a coffee mug; pour in Prepared Hot Chocolate. Top with whipped cream. Grate cinnamon, Nutmeg, & some extra Abuelita's Chocolate if you're fancy.
Abuelita's Hot Chocolate* - Make according to package instructions
Ancho Chile Whipped Cream**
- 1 Pint Chilled Heavy Cream
- 1.5 Teaspoons Vanilla Extract
- 1.5oz Simple Syrup
- 1oz Ancho Reyes Ancho Chile Liqueur
In an ISI: Combine all ingredients into ISI container. Secure Lid, crack N2O charger, Shake Vigorously, El Fin.
By Hand: Add all ingredients to a freezer-chilled mixing bowl and whisk vigorously until you can see gentle peaks following behind the whisk without them collapsing into the bowl.
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Nate's Tips & Tricks:
- Play around with other syrups and liqueurs to make different flavors of Whip.
- Can't find Abuelita's? Take your favorite hot chocolate mix and hit it with a good dose of cinnamon, a pinch of arbor Chile.
- This drink also batches really well, and you can even make it in a crockpot and add the Jägermeister right as it comes to temp. (Travels well in a thermos for your friend's holiday party or neighborhood caroling with the squad.
GRAB YOUR TOOLS & LET'S MAKE IT!
Growing up being Black and Mexican, food was everything and everywhere! I’ve always loved being in the kitchen, and when I finally got the chance to leave the bar world behind after being there for 15 years and leaving one of the best bars I ever worked at running to the kitchen, I’ve never been happier! I’ve loved feeding people and making fancy trash food, one of the loves of my life, and being the trash queen suits me! I now do movie catering working under Harrison Smitwalt and Nick Firkins at Allstar catering every day is an adventure because they have taught me so much. It’s controlled chaos; these guys took me in being a baby dummy chef and are working me into being a monster in the kitchen just like they are, and I love that stuff. Feeding people is one of the most incredible things because, in every dish, a little piece of your soul goes into someone’s mouth.
Nate got his bartending chops working in Dives, Clubs, and Craft Cocktail bars in Reno, NV.
From there, he went on to execute craft cocktails at some of the largest music festivals in the country, and in 2016 hung up his tins to join Jägermeister. He's an avid Cyclist, Gamer, and self-proclaimed funny guy.
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