15 Christmas Brunch Drinks to Start the Day

These christmas brunch drinks turn an ordinary festive morning into an occasion, whether you're pouring for a crowd or just treating yourself before the presents get opened. Every recipe here uses ingredients you can find in any UK supermarket, from cranberry juice to double cream, and most come together in under 10 minutes flat. There's a mix of sparkling, creamy, hot and frozen options, plus easy non-alcoholic swaps for kids and designated drivers. Pick two or three to build a proper drinks table and let guests choose their own festive glass.

This is the cold-weather answer to a coffee-shop favourite: a double shot of espresso (or 120 ml strong brewed coffee) poured over ice with 30 ml gingerbread syrup and 150 ml chilled oat milk. Swap oat for whole milk if you prefer more body, and use molasses plus a pinch of ground ginger and cinnamon if you don't have bottled gingerbread syrup. Stir well before serving so the syrup doesn't sink to the bottom of the glass. A dusting of cinnamon on top makes it look bakery-bought.

The simplest version on this list is still the crowd-pleaser: fill a champagne flute one-third with 80 ml chilled fresh orange juice and top with 120 ml chilled Prosecco or Cava. Pour the juice in first so the bubbles don't fizz over the rim, and always use well-chilled juice and wine so you don't need ice, which would dilute it. A thin orange twist or a few pomegranate seeds dropped in the glass makes it instantly festive. For a mocktail version, top the juice with chilled sparkling water or alcohol-free sparkling wine instead.

This home version of the coffee-shop classic layers 200 ml steamed whole milk, 30 ml chocolate syrup, 15 ml peppermint syrup and a double shot (about 60 ml) of hot espresso, topped with whipped cream and crushed candy cane. Whisk the chocolate and peppermint syrups into the hot espresso first so they fully dissolve before adding the milk. If you don't have an espresso machine, 120 ml very strong instant coffee works as a stand-in. Crush a real candy cane over the cream rather than using peppermint extract for the best crunch and colour.

Whisk 4 egg yolks with 100 g (1/2 cup) sugar until pale, then slowly stream in 480 ml warmed whole milk and 240 ml double cream while whisking constantly to avoid scrambling the eggs. Cook gently over low heat, stirring, until the mixture reaches 71°C (160°F) and coats the back of a spoon, about 8-10 minutes, then chill for at least 2 hours. Stir in 1 teaspoon vanilla extract and a good grating of fresh nutmeg once cooled, and spike individual glasses with 30 ml bourbon or spiced rum if you like. It keeps well chilled for up to 3 days, so it's a genuine make-ahead option for a busy Christmas morning.

Combine 150 ml cranberry juice, 60 ml fresh orange juice and a squeeze of lime in a tall glass over ice, then top with 120 ml chilled soda water or ginger ale for fizz. It's naturally alcohol-free and bright red, so it doubles as the drink you hand to kids and non-drinkers without it looking like an afterthought. Muddle a few fresh or frozen cranberries in the bottom of the glass before adding ice for extra flavour and a rustic garnish. A rosemary sprig frozen into the ice cubes adds a lovely festive touch when it melts through the drink.

Simmer 1 litre (4 cups) apple cider or cloudy apple juice with 2 cinnamon sticks, 4 whole cloves, 2 star anise and 2 orange slices over low heat for 15-20 minutes, without letting it boil, so the spices infuse gently. Taste after 10 minutes and add a tablespoon of honey or maple syrup if your cider is on the tart side. Ladle into heatproof mugs and leave a cinnamon stick in each for stirring and extra aroma. For a spiked version, stir 30 ml dark rum or brandy into each mug just before serving.

Melt 150 g chopped white chocolate into 500 ml warmed whole milk over low heat, whisking until fully smooth, then stir in 1 teaspoon each of ground ginger and cinnamon plus a tablespoon of molasses for that proper gingerbread flavour. Keep the heat low and whisk constantly, since white chocolate scorches faster than dark or milk chocolate. Divide between 4 mugs and top with whipped cream, a drizzle of extra molasses and a crumbled gingerbread biscuit. It's noticeably sweeter and richer than classic hot chocolate, so smaller mugs work best.

Blend 200 g frozen cranberries, 120 ml peach nectar and 60 ml chilled Prosecco with a handful of ice until slushy, then pour into chilled coupe glasses and top with a splash more Prosecco to keep it fizzy. Freezing the cranberries ahead of time means you don't need extra ice, which keeps the flavour concentrated rather than watery. For a non-alcoholic version, replace the Prosecco with chilled sparkling white grape juice both in the blender and on top. Serve immediately with a spoon, since this one melts fast under warm brunch lighting.

This is the fastest drink on the list: fill a flute with 60 ml chilled cranberry juice, add 15 ml orange liqueur if you like a bit of citrus depth, and top with 120 ml chilled Prosecco. There's no simmering, no juicing and no garnish required, which makes it perfect when you're pouring drinks for a full table before the food is even out. Use good-quality cranberry juice, not cranberry juice cocktail, for a cleaner colour and flavour. A few whole cranberries dropped in the glass are the only extra effort this recipe needs.

Blend 300 ml chilled eggnog (homemade or shop-bought) with 3 scoops (about 180 g) vanilla ice cream and a pinch of nutmeg until thick and smooth, about 30-45 seconds. This is the version to make when you have leftover eggnog and want something a bit more indulgent for an afternoon treat. Pour into a tall glass, top with whipped cream and a dusting of nutmeg or crushed gingerbread crumbs. For an adult version, blend in 30 ml spiced rum or bourbon before pouring.

Steep 2 chai tea bags (or 2 tablespoons loose chai spice blend) in 200 ml just-boiled water for 5 minutes, then strain and stir in 150 ml warm steamed milk and 15 ml honey or maple syrup to taste. The longer steep time is what gives this its depth, so don't rush it or the spices will taste weak against the milk. Froth the milk separately if you have a wand or French press for a proper latte texture on top. Finish with a light dusting of cinnamon and, if you like extra warmth, a splash of orange zest stirred through.

Swap the usual orange juice for 60 ml pomegranate juice in a flute, top with 120 ml chilled Prosecco, and scatter fresh pomegranate seeds (arils) over the top for a deep ruby colour that looks stunning on a brunch table. Pomegranate juice is less acidic than orange, so it pairs particularly well with a drier sparkling wine like Cava. Chill the pomegranate juice thoroughly beforehand so the drink stays cold without needing ice. A few seeds sink and a few float, which is exactly the effect you want for the photo-worthy garnish.

Make a batch of hot chocolate by melting 120 g dark or milk chocolate into 500 ml warm milk, then pour it slowly over the back of a spoon into a mug that already has 40 g crushed candy cane pressed onto whipped cream at the base, building distinct layers rather than stirring them together. The trick to visible layers is temperature contrast: keep the whipped cream cold and pour the chocolate in slowly so it doesn't fully mix in. Top with more whipped cream, extra crushed candy cane and a drizzle of chocolate sauce. Serve with a spoon so guests can stir their own layers together at the table.

For guests who want their caffeine and their eggnog in one go, shake 60 ml chilled eggnog with a fresh double shot (60 ml) of hot espresso and a pinch of cinnamon over ice, then strain into a small rocks glass. The hot espresso and cold eggnog combination gives a frothy, slightly warm-cold contrast similar to an espresso martini. This is a strong, small-format drink, so serve it in 90-120 ml glasses rather than a full brunch tumbler. Add 20 ml coffee liqueur for an adults-only version that leans closer to dessert than breakfast.

Whisk 250 ml chilled eggnog together with 100 ml strong brewed chai concentrate and 1/2 teaspoon vanilla bean paste, then pour over ice in a tall glass for a smooth hybrid that's less rich than straight eggnog but still creamy. Brewing the chai extra strong and letting it cool before mixing keeps it from watering down the eggnog's texture. This is a good gateway drink for anyone who finds traditional eggnog too heavy but still wants something festive and dairy-based. Finish with a light grating of nutmeg and a cinnamon stick stirrer.

Chill your glasses in the freezer for 10-15 minutes before serving anything sparkling or frozen; a cold glass keeps mimosas fizzier for longer and slush drinks from melting too fast. Always pour juice or syrup into the glass before sparkling wine, never the reverse, to stop it foaming over the rim. When a recipe calls for hot dairy, like eggnog or hot chocolate, keep the heat low and stir constantly, since scorched milk will ruin the whole batch. Taste every batch drink before serving a crowd, as juice sweetness varies noticeably between brands and seasons.

Set out small bowls of extras, fresh cranberries, orange twists, cinnamon sticks, rosemary sprigs and crushed candy cane, so guests can dress their own glass without you fussing over each one. Sugared rims work well on anything sparkling: rub a citrus wedge around the rim and dip it in caster sugar before pouring. For hot drinks, warm the mugs first with a splash of hot water tipped out before filling, which keeps the drink hotter for longer at the table. Group drinks by temperature on the table, hot ones near a trivet, cold ones near the ice bucket, so nothing goes lukewarm while people help themselves.

Eggnog, mulled cider spice mixes, and cranberry syrup can all be made 2-3 days ahead and kept chilled in an airtight jug or jar, which takes most of the morning-of work off your plate. For a crowd, batch the non-fizzy components, like juice mixes and cold-brewed chai, in a large jug and only add sparkling wine or soda water at serving time so nothing goes flat. Hot drinks like mulled cider reheat gently on the stove in 5-8 minutes; avoid microwaving large batches unevenly. Freeze any leftover fruit-based syrup in ice cube trays so you always have a shot of flavour ready for the next batch.