25 Easy Holiday Drinks Anyone Can Make

This roundup of easy holiday drinks covers every mood, from cosy mugs by the fire to bright, chilled sippers for a party table. Each recipe uses pantry-friendly ingredients and comes together in under 20 minutes, so you can pour a round without disappearing into the kitchen. Whether you want something spiced and boozy or sweet and alcohol-free, there is a version here that fits your evening.

Pour 60 ml (2 oz) espresso or strong coffee over ice, then stir in 15 ml (1 tbsp) chocolate syrup and 10 ml (2 tsp) peppermint syrup before topping with 150 ml (2/3 cup) cold milk. The key swap from a hot mocha is chilling the coffee first so the ice doesn't dilute the drink too fast. Finish with a swirl of whipped cream and a crushed candy cane for the classic festive look.

Whisk 4 egg yolks with 100 g (1/2 cup) sugar until pale, then slowly stream in 480 ml (2 cups) warmed whole milk to temper the eggs and prevent scrambling. Return the mixture to low heat and stir until it coats the back of a spoon, about 5 minutes, then chill and fold in 240 ml (1 cup) whipping cream and a good grating of nutmeg. A splash of dark rum or bourbon turns this from a family classic into a proper party drink.

Whisk 15 ml (1 tbsp) molasses with 1 g (1/2 tsp) each of ground ginger and cinnamon into 60 ml (2 oz) hot espresso until fully dissolved. Steam 180 ml (3/4 cup) milk until foamy and pour it over the spiced espresso for that coffee-shop texture. The molasses is the trick most home versions skip, and it gives the deep gingerbread flavour that syrup alone can't match.

Melt 80 g (3 oz) chopped white chocolate into 480 ml (2 cups) warm milk over low heat, stirring constantly so the chocolate doesn't seize or scorch. A pinch of salt and 1 ml (1/4 tsp) vanilla extract balance the sweetness and stop it tasting flat. Serve with a dollop of whipped cream and a few white chocolate curls for a drink that feels indulgent but takes just 8 minutes.

Combine 120 ml (1/2 cup) cranberry juice, 20 ml (4 tsp) fresh lime juice, and top with 150 ml (2/3 cup) chilled ginger beer over ice. This is the non-alcoholic drink to set out for guests who are driving or skipping alcohol, and nobody will feel like they're missing out. Float a few fresh or frozen cranberries and a rosemary sprig on top for a drink that looks as festive as it tastes.

Simmer 750 ml (1 bottle) red wine with 2 cinnamon sticks, 4 cloves, and orange slices over low heat for 15-20 minutes, never letting it boil or the alcohol and aroma cook off. Sweeten with 60 g (1/4 cup) sugar or honey to taste, tasting as you go since wines vary in acidity. This is the drink that makes a house smell like Christmas the moment it starts to simmer.

Stir 30 g (2 tbsp) cocoa powder and 40 g (3 tbsp) sugar into a paste with a splash of hot water before whisking in 480 ml (2 cups) milk to keep the cocoa lump-free. Crush 2 candy canes and stir half into the hot cocoa so it melts into a light peppermint sweetness, saving the rest for topping. Kids love helping crush the candy canes, which makes this one of the easiest holiday drinks to turn into a family activity.

Blend 240 ml (1 cup) prepared eggnog with 150 g (about 2 scoops) vanilla ice cream and a pinch of nutmeg until thick and smooth, about 30 seconds. If the mixture is too thin, add a few extra ice cubes rather than more ice cream so the eggnog flavour stays front and centre. Pour into a chilled glass and top with whipped cream for a dessert-drink hybrid that's ready in under 5 minutes.

Stir 15 g (1 tbsp) softened butter and 15 g (1 tbsp) brown sugar into 60 ml (2 oz) dark rum, then top with 180 ml (3/4 cup) boiling water and stir until the butter melts completely. The butter is what makes this different from a standard hot toddy, giving the drink a silky, almost caramel richness. This is the fastest warming cocktail on the list, needing no stove and no simmering.

Blend 180 ml (3/4 cup) strong brewed chai concentrate with 120 ml (1/2 cup) milk and 200 g (about 1 1/2 cups) ice until smooth and slushy. Add 20 g (1 1/2 tbsp) brown sugar or maple syrup to taste, blending again briefly to combine. This is a great way to use up leftover chai tea bags and gives a spiced, frosty alternative to the usual iced coffee.

Warm 1 litre (4 cups) apple cider with 120 ml (1/2 cup) orange juice, 3 cinnamon sticks, 6 cloves, and a few allspice berries over low heat for 15-20 minutes to let the spices infuse. Strain out the whole spices before serving so the drink stays smooth rather than gritty. A splash of dark rum or brandy per mug turns this classic wassail into an adults-only warmer.

Build over ice with 45 ml (1.5 oz) vodka, 60 ml (1/4 cup) cranberry juice, and 15 ml (1 tbsp) lime juice, then top with 120 ml (1/2 cup) ginger beer and stir gently. Serve in a copper mug if you have one, since it keeps the drink colder and looks properly festive on a party table. Fresh cranberries and a lime wheel on top finish it in seconds.

Pour 60 ml (2 oz) advocaat into a glass first, then slowly add 90 ml (3 oz) chilled lemonade over the back of a spoon so the layers stay distinct rather than mixing on contact. The advocaat settles at the bottom with the lemonade floating pale and fizzy on top, giving a striking two-tone drink. Stir just before drinking to bring the creamy and citrus notes together.

Stir 15 g (1 tbsp) brown sugar into 120 ml (1/2 cup) hot brewed coffee until dissolved, then add 45 ml (1.5 oz) Irish whiskey. Float 30 ml (2 tbsp) lightly whipped double cream over the back of a spoon so it sits on top rather than sinking in. The cold cream against the hot, boozy coffee underneath is the whole point, so resist stirring it in.

Make a standard hot chocolate with 30 g (2 tbsp) cocoa powder, 30 g (2 tbsp) sugar, and 480 ml (2 cups) milk, then stir in 45 ml (1.5 oz) Baileys Irish Cream off the heat. Adding the Baileys after the pan comes off the stove keeps the cream from splitting, so don't skip that step. Top with whipped cream and a light drizzle of extra Baileys for a properly indulgent finish.

Combine 90 ml (1/3 cup) chilled eggnog with 60 ml (2 oz) cooled espresso over ice, stirring well since eggnog is thicker than milk and needs a proper mix. A light dusting of nutmeg and cinnamon on top ties it back to classic eggnog flavour. This version is popular with anyone who loves eggnog but wants the caffeine lift of a proper latte.

Stir 45 ml (1.5 oz) whiskey and 15 g (1 tbsp) honey into 180 ml (3/4 cup) hot water until the honey dissolves completely. Add a squeeze of fresh lemon juice and a cinnamon stick to steep for a minute before drinking. This is the drink to reach for when someone at the party has a cold coming on, since the honey and lemon genuinely soothe a scratchy throat.

Whisk 15 ml (1 tbsp) vanilla syrup and 10 ml (2 tsp) almond syrup into 60 ml (2 oz) hot espresso, then top with 180 ml (3/4 cup) steamed milk. The almond and vanilla combination is what mimics a sugar cookie flavour without needing any special syrup blend. Finish with whipped cream and festive sprinkles for the full coffee-shop copycat effect.

Blend 400 ml (1 can) coconut milk, 400 ml (1 can) sweetened condensed milk, 120 ml (1/2 cup) evaporated milk, and 120 ml (1/2 cup) white rum with 2 g (1 tsp) ground cinnamon until fully smooth. This Puerto Rican holiday drink is essentially a coconut-forward eggnog and keeps well chilled for up to a week, making it perfect to batch ahead. Serve very cold in small glasses with a light dusting of cinnamon on top.

Mix 500 ml (2 cups) cranberry juice with 500 ml (2 cups) chilled sparkling water or ginger ale in a large pitcher over ice. Add thin orange slices and a handful of fresh cranberries so the punch looks bright and festive as it sits on the table. This alcohol-free punch scales up easily for a crowd, just keep the ratio of juice to sparkling liquid roughly equal.

Simmer 1 litre (4 cups) apple cider with 2 chai tea bags, a cinnamon stick, and 4 cardamom pods over low heat for 10 minutes to let the spices steep. Remove the tea bags and whole spices before pouring so the drink stays clear and smooth. The chai spices add a warmer, more complex edge than a plain cinnamon cider.

Stir 30 g (2 tbsp) cocoa powder, 30 g (2 tbsp) sugar, 1 g (1/2 tsp) ground ginger, and 1 g (1/4 tsp) cinnamon into 480 ml (2 cups) warm milk until fully dissolved. 15 ml (1 tbsp) molasses deepens the gingerbread flavour beyond what the spices alone can do. Top with whipped cream and a crumbled gingerbread biscuit for a drink that tastes like the cookie in liquid form.

Blend 120 ml (1/2 cup) cooled coffee, 15 ml (1 tbsp) chocolate syrup, 10 ml (2 tsp) peppermint syrup, and 200 g (about 1 1/2 cups) ice until slushy and thick. Taste before pouring and adjust the peppermint syrup a little at a time, since it's easy to overpower the chocolate. This is the frozen, blended cousin of the iced version and works well on milder winter afternoons.

Add 1 litre (4 cups) apple cider, 240 ml (1 cup) orange juice, 2 cinnamon sticks, and 6 cloves to a slow cooker on low for 2-3 hours, letting the house fill with spiced aroma while you do other prep. This hands-off method is ideal when you're hosting and need the stove free for other holiday cooking. Keep it on the warm setting through the party so guests can help themselves.

Blend 180 ml (3/4 cup) eggnog with 60 ml (2 oz) white rum, 60 ml (2 oz) coconut cream, and 150 g (about 1 cup) ice until thick and frosty. This tropical twist on eggnog is a fun surprise for a holiday party that wants something less traditional. Serve in a hurricane glass with a dusting of nutmeg and a pineapple wedge for a playful garnish.

Chill your glasses in the freezer for 10 minutes before serving cold drinks, and warm mugs briefly under hot water before pouring hot ones, since temperature-matched glassware keeps drinks at the right temperature longer. Always taste as you go with sweeteners and spices, since juices, wines, and ciders vary in sweetness from bottle to bottle. For hot drinks, keep the heat low and never let wine, cider, or milk-based drinks reach a rolling boil, or you'll cook off the aroma and risk splitting the milk.

Set out a garnish station with cinnamon sticks, orange and lemon wheels, fresh cranberries, rosemary sprigs, and crushed candy canes so guests can dress their own drinks. Rim glasses with crushed peppermint or a cinnamon-sugar mix for cocoa and coffee drinks, and sugared cranberries on skewers for punches and mules. A few edible glitter sprinkles or a cinnamon stick stirrer instantly makes any simple drink look party-ready.

Mulled wine, wassail, and spiced cider all reheat beautifully, so make a big batch a day ahead and warm gently on the stove or in a slow cooker before serving. Eggnog and coquito actually improve after a day or two in the fridge as the flavours meld, and both keep well for up to a week in a sealed container. Cold punches can be mixed a few hours ahead, just add the sparkling component right before serving so it doesn't go flat.