Miss A Columnist

Ashley Marie Sneed is currently a chef at the Ritz-Carlton in Charlotte*, and has been cooking in restaurants and hotels for over six years. Her culinary talents stem from a passion for food and wine, and her desire to share that with the rest of the world has led her to pursue a career in writing. Her experiences range from dining to cooking to cultural immersions in Europe and Asia and domestic meccas such as New York, L.A. and Chicago. She loves cooking at home for friends and family, indulging at local restaurants, blogging about her culinary adventures and preparing meals for a new and upcoming personal chef company in Charlotte, North Carolina. Ashley is a Ritz-Carlton employee, but not an official company spokesperson. The opinions and positions expressed are her own and do not necessarily reflect those of the Ritz-Carlton, LLC.

The Biltmore’s Pillow Mint: A Recipe For Spiked Hot Chocolate

My absolute favorite drink of this holiday season is spiked hot chocolate. I had this warm concoction while sitting in front of a fireplace at The Biltmore Inn in the mountains of Asheville, North Carolina. It wasn’t quite snowing yet, but it was definitely cold, and it was definitely cozy. Maybe it was the setting that did it for me, but this drink transcended me into a place of true R and R. Bailey’s is my favorite cordial, and mixed with Irish whiskey*, minty creme de menthe and hot chocolate, you’re in for a real treat.

*If you like Jameson’s Irish Whiskey, try these.

The Pillow Mint
Serves 1

1/2 oz. Jameson Irish Whiskey
1/2 oz. Bailey’s
1 oz. Creme de Menthe
Hot chocolate

Mix the whiskey, Bailey’s and creme de menthe together in an Irish coffee mug. Fill with hot chocolate and transcend.

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