By KEILA SZPALLER
of the Missoulian

Even the fluffiest powder doesn't mean you can ski out there forever.

You need breaks, warm-ups, and the tastiest hot toddies. There's Swedish mulled wine, Castillian hot cocoa, and a favorite summer drink dressed up for winter.
The last suggestion is a hot cup made with Firefly Vodka, a suggestion from Young's Market Co. liquor rep Mollie Wackler.

"People are making it at home because the Firefly season ended, so they're trying to find different ways to drink it because they love it so much," Wackler said.

See, Firefly is a sweet vodka that's flavored like iced tea. It was popular in the summertime, and it's getting special treatment for the wintertime.

“They're taking Firefly with hot water and they're squeezing lemon in it,” Wackler said.

Sounds almost frighteningly healthy. If you like something a little more creamy, say, hot chocolate that resembles drinkable pudding, try cooking up this recipe. It's from “Vegetarian Epicure, Book Two,” and a favorite of Missoulian city editor Gwen Florio.

• 1/2 cup unsweetened powdered cocoa
• 1 cup sugar
• 7 teaspoons cornstarch (cornflour)
• 1/2 cup water
• 4 cups milk

1. Mix the cocoa and sugar together.
2. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan.  Stir this until it is a smooth paste.
3. Begin heating this mixture, continuously stirring it with a whisk.  Gradually pour in the milk. Continue stirring as you bring it to a simmer.
4. Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth.

There's no step 5, but it must be this: Enjoy. Repeat. Repeat. Etc.

If you'd rather have someone else magically create your hot chocolate, head to Posh Chocolat. You can warm your hands and tummy for $4 on a cup of thick cocoa, and even if you want to, you'll never have to cook this one yourself.

“It's the shop's secret recipe, and the shop isn't able to divulge all its secrets,” said Posh's Christine Tharp.

Swedish glögg, or mulled wine, is a favorite of Missoulian photographer Linda Thompson, a Swede herself. Here are explicit instructions from Thompson:

Glögg is a Swedish mulled wine that is usually served in small coffee cups. (A little goes a long way.) The drink is usually served with sides of slivered almonds, and raisins. They are like glögg condiments and go in the drink.

This recipe is based on one from the book “Var Så God: Heritage and Favorite Recipes/Handbook Swedish Traditions” by the American Swedish Institute in Minneapolis. I have made some changes.
Swedish-American Glögg by Charles Nelson, adapted by me. (The original calls for all of the bourbon AND a fifth of Rock and Rye, whatever that is!)

• 1 gallon red wine (I use a shiraz or cabernet sauvignon). Cheap is fine, as it gets heavily spiced.
• 1 fifth of bourbon or blended whiskey OR use vodka as alternative.
• 1/2 cup to 1 cup sugar – a bit more can be added to taste if necessary.

In a cheese cloth, combine the following and make into bundle:

• 3 to 6 sticks cinnamon
• 1/3 cup dried orange peels
• 1 to 2 tablespoons chopped ginger, preferably in chunks, not ground
• Peels from 1 washed orange
• Make a second bundle with the following:
• 12 cardamom pods
• 12 cloves

1. Pour wine and half of the hard alcohol into a large kettle.
2. Place on low heat, add spice bundles.  Bring the mixture to a simmer (DO NOT BOIL).
3. Add the sugar a little at a time to taste, cover, and continue to simmer for 10 to 20 minutes.
4. Add rest of hard alcohol to taste – but too much will make it bitter.
5. Turn off the burner and let stand.
6. Remove the cardamom and cloves bundle (note the cardamom and cloves must be removed after cooking as they affect the taste if left in. Other bundle may remain).
7. Serve hot in small cups with raisins and almonds in each cup.

You might serve this with ginger snaps, a spiced bread or cardamom rolls – cinnamon buns will do in a pinch.
The disclaimer from my mother: The TRUE glögg is more simple – no bourbon and an optional bit of vodka at the end.
P.S. Make sure you have a DD. A little goes a long way!

Reporter Keila Szpaller can be reached at 523-5262, keila.szpaller@
missoulian.com or on MissoulaRedTape.com.