25 Hot Cocktails to Help You Face the Cold

Ingredients

1 oz Drambuie
1.5 oz pumpkin puree
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
4 oz steamed whole milk (or choice milk-base)

Instructions

Steam milk, pumpkin puree and spices together until hot. Double-strain into cup. Stir in Drambuie. Top with additional milk foam and ground nutmeg.

Ingredients

1 bottle red wine
2 cinnamon sticks, plus extra for garnish
4-5 cloves, plus extra for garnish
2 star anise, plus extra for garnish
1 orange, juiced
1 cup apple cider
.5 cup brandy
1 cup blackberries
.25 cup maple syrup

Instructions

Pour a bottle of wine into a pot or pan. Add all ingredients. Bring mixture to a low simmer for 30 minutes to one hour being careful not to boil. Serve in mugs and garnish with a cinnamon stick, clove, and star anise.

From Hello Fresh

Ingredients

1.5 oz Tanteo Chipotle Tequila
4 oz hot apple cider
1 oz fresh orange juice
.5 oz fresh lemon juice
.75 oz light agave nectar

Instructions

Combine ingredients in a warmed Toddy glass. Stir to mix flavors. Top with cinnamon and nutmeg.

Ingredients

1.25 oz Ancho Reyes Original
4 oz half & half
2 oz chocolate mix*

Instructions

In a saucepan, bring half and half to a simmer (almost boiling). Add chocolate mix and heat, bringing the combined liquids to a simmer. In a coffee cup, pour Ancho Reyes, followed by hot chocolate milk mixture. Garnish with a whole cinnamon stick and an orange peel.

*Chocolate mix: Combine Valrhona brand 100% cacao powder with turbinado sugar at a 1:3/4 ratio (1 part cacao powder to ¾ part turbinado sugar). Add hot water lightly while stirring, to reach a thick, rich, liquid consistency. Final ratio should be approximately 1 part cacao powder to ¾ part turbinado sugar, to ¾ part water (by volume) Store refrigerated in a sealed container.

From the Bon Vivants

More: Alcoholic Hot Chocolate Recipes for a Cold Winter Night

Serves 6

Ingredients

2.25 cups apple cider or unfiltered apple juice
3 tbsp light-colored raw honey
4 cinnamon sticks, plus more to garnish
2 tsp whole cloves
1 cup plus 2 tbsp of bourbon
3 tbsp freshly squeezed lemon juice
Apple slices, to garnish

Instructions

In a small saucepan, combine the apple cider, honey, cinnamon sticks, and cloves. Bring to a boil, then remove from the heat and steep, covered, for 15 minutes. Strain out the solids, then stir in the bourbon and lemon juice. Divide among six mugs and garnish each mug with an apple slice and a cinnamon stick.

From Celebrations by Danielle Walker.

More: How to Make the Perfect Hot Toddy

Ingredients

1.5 oz Don Papa
.5 oz rye whisky
2 oz spiced apple cider
.25 oz pineapple juice
.25 oz lemon juice
.25 oz cinnamon-clove syrup*

Instructions

Combine cider, pineapple, lemon, and syrup and heat just short of boiling. Transfer to a mug or teacup, add rum and whisky, and garnish with apple chip and cinnamon stick.

*Cinnamon-clove syrup: Add 3 cinnamon sticks and 2 teaspoons of cloves to 2 cups of water in a saucepan. Bring to a simmer, remove from heat, then stir in 3 cups of demerara sugar. Let cool before straining.

Ingredients

1.5 oz Empress 1908 Gin
.75 oz fresh lemon juice
2 oz hot water
1 tsp sugar

Instructions

Build all ingredients in a wine goblet, brandy snifter, or glass mug. Stir well. Garnish with a cinnamon stick.

Ingredients

1.5 oz Sonoma Bourbon
.5 oz fresh lemon juice
.5 oz maple syrup
4 oz sage leaf tea*

Instructions

Combine all ingredients in a glass. Garnish with a lemon wheel and a sage leaf. Serve hot.

*Sage leaf tea: Bring 1 cup of water to a boil. Remove from heat and add 5 sage leaves. Cover and let steep for 5-10 minutes. Remove leaves.

By Kelly Looney of Sonoma Distilling Company in Rohnert Park, CA

Ingredients

8 oz Drambuie
1 bottle (750 ml) red wine (we suggest cabernet sauvignon)
2 oz honey
1 mint tea bag
Peel of half a grapefruit
Peel of 1 orange
2 tbsp fresh grated ginger
.5 tsp whole juniper berries
.5 tsp whole allspice berries
.5 tsp whole peppercorns
1 cinnamon stick

Instructions

With a mortar and pestle grind the berries and peppercorns and add to a sauce pan. Add all other ingredients to the sauce pan and bring to a boil over medium heat. Remove from heat and let stand for 1 minute. Strain and serve. If not hot enough, bring back to a simmer. Serve hot.

Ingredients

.75 oz cinnamon bark syrup*
1.5 oz Hornitos Black Barrel Tequila
5 parts hot water
.25 oz honey
.25 oz fresh lemon juice
3 dashes vanilla bitters
Cinnamon sticks

Instructions

Combine the remainder of the ingredients in a coffee glass. Stir and garnish with a cinnamon stick.

*Cinnamon Bark Syrup: Combine equal parts sugar and water and 3 cinnamon sticks in a saucepan and bring to a boil to create cinnamon bark syrup. Remove cinnamon sticks.

Ingredients

1 oz Silver Tequila
.5 oz St-Germain
4 oz hot chocolate

Instructions

Heat the hot chocolate until warm. Add the tequila and St-Germain and stir well. Pour into mugs and garnish with marshmallows

Ingredients

1.5 oz Plantation Dark Rum
.5 oz cinnamon demerara*
4 oz hot apple cider
2 dashes Angostura bitters
1 tbsp European butter

Instructions

Build all ingredients in an Irish coffee glass and top with butter and fresh grated cinnamon.

*Cinnamon Demerara: Combine 16 oz demerara sugar, 8 oz water, and 2 cinnamon sticks in a pot and bring to a simmer until sugar has dissolved. Let steep with lid on for 1 hour. Store with cinnamon sticks until needed.

By Will Lee from Grey Ghost Detroit

Ingredients

2.5 cups Mount Gay Eclipse
12 oz Demerara Sugar
4 Lemons
4 Limes
1 cup Remy Martin 1738 Cognac

Instructions

Peel the lemons into thin strips. Muddle the sugar and the lemon peels and let sit for at least an hour. Add 12 oz of boiling water to melt the sugar and remove the lemon peels. Juice the lemons and limes, then add the juice to the sugar mixture. Pour into your punch bowl and add Mount Gay Eclipse and Remy Martin. Add 1 quart hot water to heat and dilute.

Ingredients

.5 cup Cooper & Thief Red Wine Blend syrup*
1-2 cinnamon sticks
1-2 star anise
Granulated Sugar
8-12 oz hot water
6 oz High West American Prairie Bourbon
2 oz lemon juice

Instructions

Combine bourbon, lemon juice, and spiced syrup in a mug. Top with hot water and stir. Garnish with a smoke cinnamon stick and lemon wedge.

*Cooper & Thief Red Wine Blend Spiced Syrup: In a sauce pan, lightly simmer wine, the cinnamon sticks, broken, and star anise until warm. Add equal parts sugar and stir until dissolved. Remove from heat and strain.

From Elliott Clark of Apartment Bartender.

Ingredients

2 oz heavy cream
.75 oz simple syrup
4 oz hot coffee
1 oz Irish whiskey

Instructions

Whisk cream and .25 ox simple syrup in a chilled bowl until soft peaks just begin to form, about 30 seconds. Set aside. Add coffee, whiskey, and remaining simple syrup to a warmed mug and stir to combine. Dollop whipped cream on top and serve.

From How to Cocktail: Recipes and Techniques for Building the Best Drinks by America's Test Kitchen

More: 12 Spiked Coffee Cocktails to Keep You Awake

Ingredients

1.5 oz Four Roses Bourbon
1 oz Hot Buttered Bourbon mix*
1 dash Angostura bitters
Hot water

Instructions

Fill the mug 2/3 of the way up with hot water. Add a dessert spoon of Hot Buttered Bourbon Mix and stir vigorously. Add bourbon and a dash of Angostura bitters. Add more hot water if needed and stir. Garnish with grated nutmeg or a cinnamon stick, and serve with a spoon.

*Hot Buttered Bourbon Mix: Stir 1 lb butter at room temperatur, e6 cups brown sugar, 4 tsp cinnamon, 2 tsp grated nutmeg, 1 tsp ground cloves, and 1 tsp salt until evenly mixed.

Ingredients

1 part Fistful of Bourbon
2 cups milk
2 tbsp pumpkin puree
.5 tbsp pumpkin spice
.5 cup coffee

Instructions

Add all ingredients except for the bourbon in a warming vessel and heat. Once warm, pour in bourbon and transfer into mug. Top with whipped cream and dust with pumpkin spice.

Ingredients

1.5 cups Angry Orchard hard cider
2 cups water
1 cup cranberry juice
.5 cup brandy or spiced rum
.5 cup light brown sugar
3 tea bags of chai tea

Instructions

Add water to a pot and bring to a boil. Reduce heat to low and add the tea bags. Allow to steep for 2 minutes and then remove the tea bags. Add the rest of the ingredients and stir. Simmer over low to medium heat and serve hot. Garnish with a lemon wheel studded with cloves.

Ingredients

2 oz Drambuie
9 oz hot milk
3 oz hot cocoa mix
1/8 tsp ground cinnamon
1/8 tsp kosher salt

Instructions

In a saucepan combine all ingredients and warm over medium heat. Stir slowly until simmering. Serve hot, garnished with miniature marshmallows if desired.

Ingredients

1.5 oz Orleans Cider Bitters
1.5 oz Lustau Oloroso Dry sherry
.25 oz lemon juice
Half a pot Darjeeling "2nd Flush" Black Tea
3 bar spoons agave nectar

Instructions

Make half a pot of Darjeeling Tea and let step. Fill tea mug 3/4 full with hot tea, add remaining cocktail mixture and serve warm with a lemon twist.

From Pearl & Ash in New York City