Warm Up with Chocolate and Wine

Those of us who have to escort little ghosts and goblins out on Halloween look forward to having something comforting to drink after a chilly night of trick or treating. Recently, I discovered a recipe for a warm drink that combines two favourites, wine and chocolate. This rich drink is quite soothing, so please take all the necessary precautions, and try not to take too much candy from your child's stash.

Ingredients

355 mL milk
240 mL red wine (a bold wine such as Cabernet Sauvignon is suggested)
60 g dark chocolate chunks
whipped cream (optional)

1. In a saucepan over medium heat, combine the milk and the chocolate. Whisk constantly until the chocolate has melted into milk and is thick and creamy.
2. Add the red wine and heat until everything is hot. 
3. Pour the contents into 2 mugs or 6-8 smaller glasses and top with whipped cream for extra decadence.

Harry Potter-themed shooters

Thanks to the good people over at Graphic Nerdity, you can now distinguish your Halloween party from all the other muggles this year with these drinks inspired by everyone's favourite Hogswart alumnus. Be warned - like Bertie Bott's Every Flavour jelly beans, some of these shots are an acquired taste; please remember to drink responsibly.

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Roasted Pumpkin Seeds

For reasons beyond my comprehension, my favourite NFL team is the New York Jets. As a distraction while watching them get their asses handed to them again, I carved our jack-o-lantern for Halloween. As a treat to my wife and son for high-jacking the living room TV to watch that debacle, I made them some roasted pumpkin seeds.

Ingredients

pumpkin
salt
seasoning

• Get to the seeds inside the pumpkin by either cutting the gourd into pieces, or by cutting a hole in it so you can reach in and take them out. Clean the seeds of any excess pumpkin innards under running water.
  
• Place the seeds in a pot and sprinkle them with about a tablespoon (15 g.) of salt.
  
  Cover the seeds with water, bring to boil, and let simmer for 10 minutes. Drain the seeds in a colander and dry lightly them with a paper towel.
• Spread the pumpkin seeds onto a baking sheet and drizzle with extra virgin olive oil (as I was out of olive oil, I used canola oil instead).
  
  Sprinkle your flavour popcorn seasoning on top (I used Old Bay), and roast the pumpkin seeds at 400°F (204°C) for 10 minutes, or until they have reached your preferred level of toasted-ness. Let the pumpkin seeds cool before eating.
  

The Beetlejuice and Stay Puft Cocktails

Happy Halloween everybody. These beverage are perfect for that costume party you're going to, or for either after or before you've taken the kids out trick-or-treating. Please remember to drink responsibly.