25 Festive Holiday Drinks to Spread Cheer

This collection of 25 festive holiday drinks brings together everything you want from a Christmas menu: warming spiced classics, copycat coffee-shop favourites, and quick blender treats for a crowd. Every recipe uses pantry-friendly ingredients and clear amounts in millilitres and grams, so a hot chocolate or a mulled wine turns out the same rich flavour every time. Most drinks come together in under 15 minutes, making them ideal for last-minute guests or a cosy night by the tree. Whether you're after something creamy and indulgent or a light, fizzy sparkler, there's a glass here for every taste on the table.

Swap the steaming mug for a tall glass of ice: pull two 30 ml (1 fl oz) espresso shots, stir them with 30 ml (2 tbsp) peppermint syrup and 15 ml (1 tbsp) chocolate sauce, then pour over ice and top with 120 ml (1/2 cup) cold milk. Crush a candy cane over the ice for extra crunch and colour, or use oat milk for a dairy-free version that still mixes smoothly. Chill the espresso for 2-3 minutes before pouring so the ice doesn't melt too fast and water down the drink. Serve immediately with a straw and a few extra chocolate shavings on top.

This is the traditional base every other eggnog on the list borrows from: whisk 4 egg yolks with 100 g (1/2 cup) sugar until pale, then slowly stream in 480 ml (2 cups) warmed whole milk while whisking constantly to avoid scrambling the eggs. Stir in 240 ml (1 cup) double cream and a good grating of nutmeg, then chill for at least 2 hours so the flavours meld. A splash of 30 ml (2 tbsp) dark rum or bourbon turns it boozy for the adults, while the plain version stays popular with kids. Since the yolks are only lightly warmed rather than cooked to a safe custard temperature, use pasteurised eggs if you can find them, and skip this version for pregnant women, young children, the elderly, or anyone with a weakened immune system. Store any leftovers in the fridge and use within 3 days, since raw egg yolk needs to stay cold.

Recreate the coffee-shop favourite at home with a homemade gingerbread syrup: simmer 100 g (1/2 cup) brown sugar with 120 ml (1/2 cup) water, 10 g (2 tsp) ground ginger, and a cinnamon stick for 5 minutes until syrupy. Pour 30 ml (1 fl oz) of the syrup into a mug with a double espresso shot, then top with 180 ml (3/4 cup) steamed milk poured through a spoon to hold back the foam. Dark brown sugar rather than light gives the deeper, molasses-forward flavour that makes this taste like the real thing. Finish with a dusting of ground ginger and cinnamon instead of the usual cocoa.

Melt 120 g (4 oz) chopped white chocolate into 480 ml (2 cups) warm whole milk over low heat, stirring constantly so it doesn't catch on the bottom of the pan. A splash of 60 ml (1/4 cup) double cream stirred in right at the end makes this noticeably richer and silkier than a standard cocoa. White chocolate is sweeter and more delicate than dark, so keep the heat low and never let the mixture boil or it will split. Top with whipped cream and crushed peppermint for a drink that tastes like a melted candy cane.

For a lighter, non-alcoholic option, mix 120 ml (1/2 cup) cranberry juice with 30 ml (2 tbsp) fresh lime juice and top with 180 ml (3/4 cup) chilled ginger beer over ice. The ginger beer's spice and fizz balance the tartness of the cranberry, so taste and add a touch of honey syrup if you prefer it sweeter. Mix this one just before serving, since the bubbles fade quickly once the ginger beer meets the ice and juice. Garnish with fresh cranberries and a sprig of rosemary for a wintry look.

Steep 2 chai tea bags (or 15 g/1 tbsp loose chai spice blend) in 240 ml (1 cup) just-boiled water for 5 minutes, then stir in 240 ml (1 cup) steamed milk and 15 ml (1 tbsp) honey or maple syrup. The longer steep time compared to a regular tea gives the cinnamon, cardamom, and clove enough time to fully infuse before the milk goes in. Add a thin slice of fresh orange peel to the steeping tea for an extra festive lift that brightens the warm spices noticeably. Strain out the tea bags or spices before serving so the drink stays smooth.

Warm 480 ml (2 cups) apple cider with a cinnamon stick and 2 whole cloves over medium-low heat for 8-10 minutes until steaming but not boiling. Stir in 45 ml (3 tbsp) caramel sauce until fully dissolved, then ladle into a mug and drizzle extra caramel around the rim for a sticky-sweet finish. Using cider rather than juice matters here, since its natural tartness stops the drink from becoming cloying once the caramel is added. Top with whipped cream and a caramel drizzle for a proper dessert-in-a-mug moment.

Blend 240 ml (1 cup) chilled eggnog with 2 large scoops (about 150 g) vanilla ice cream and a pinch of nutmeg until thick and smooth, about 30 seconds on high. If the mixture is too thick to pour, splash in an extra 30 ml (2 tbsp) milk and blend again briefly rather than over-blending, which can make it watery. This turns the classic sipping drink into a spoonable dessert that's popular with kids who find hot eggnog too rich. Top with whipped cream, a grating of nutmeg, and a gingerbread cookie for dunking.

For the simplest option on the list, whisk 30 g (1/4 cup) cocoa powder and 50 g (1/4 cup) sugar into a paste with a splash of the 480 ml (2 cups) whole milk, then whisk in the rest of the milk and warm over medium-low heat for 4-5 minutes, stirring often. Making a paste first stops the cocoa powder clumping once it hits the hot milk. This version needs no chocolate bars or special equipment, just a saucepan and a whisk, so it's the one to reach for on a busy weeknight. Serve with mini marshmallows that melt slightly on top.

Blend 240 ml (1 cup) cold brewed coffee, 120 ml (1/2 cup) milk, 30 ml (2 tbsp) peppermint syrup, and 150 g (1 cup) ice until slushy and thick, roughly 45 seconds. Crushed peppermint bark or candy canes stirred through at the end give this its signature crunch and pink-and-white flecks. Blend in short bursts rather than one long spin so the ice stays textured instead of turning to watery slush. Top with whipped cream and more crushed bark for a drink that looks as festive as it tastes.

This is the drink the full recipe card below is built around: gently warm red wine with orange, cinnamon, cloves, and star anise so the spices infuse without the alcohol cooking off. Keeping the wine at a bare, gentle simmer rather than a rolling boil is essential, since boiling mulled wine burns off the alcohol and turns the flavour bitter and flat. A spoonful of brown sugar and a splash of brandy right at the end round out the sweetness and warmth. Ladle into heatproof glasses and serve with a cinnamon stick stirrer.

Fill a champagne flute one-third full with 60 ml (1/4 cup) chilled cranberry juice, then top with 120 ml (1/2 cup) cold sparkling wine or prosecco, pouring slowly down the side of the glass to keep the fizz. The cranberry adds a tart, holiday-red colour that makes this feel more festive than a standard mimosa without needing extra sugar. For a non-alcoholic version, swap the prosecco for chilled sparkling water or alcohol-free sparkling wine in the same ratio. Garnish with a few frozen cranberries, which double as ice cubes that won't dilute the drink.

Make a batch of hot chocolate, then pour 15 ml (1 tbsp) grenadine or strawberry syrup into the bottom of a clear mug before slowly adding the cocoa over the back of a spoon to keep the layers distinct. The syrup is denser than the milk-based cocoa, so it sinks and holds its line rather than mixing straight through. Let it sit for a minute before stirring so guests can see the red-and-brown layers, which photograph beautifully for the table. Top with whipped cream and a crushed candy cane to finish the look.

Stir 15 g (1 tbsp) brown sugar into 180 ml (3/4 cup) hot, freshly brewed coffee until dissolved, then add 45 ml (1.5 fl 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 mixing in, giving the classic warm-coffee, cold-cream contrast in every sip. Whip the cream only until just thickened and still pourable, since fully whipped cream is too stiff to float properly. Don't stir once the cream is added; drink it through the cream for the best effect.

Warm 200 ml (3/4 cup plus 2 tbsp) apple juice with a cinnamon stick for 5 minutes, then stir in 45 ml (3 tbsp) butterscotch sauce and 30 ml (1 fl oz) whisky or bourbon. The butterscotch gives this toddy a rounder, caramel-like sweetness that's less sharp than the honey-lemon versions used for colds. Taste before adding extra sweetener, since butterscotch sauces vary a lot in sweetness between brands. Serve in a heatproof glass with a strip of orange peel twisted over the top to release its oils.

Shake 30 ml (1 fl oz) gingerbread syrup with a double espresso shot and ice for 10 seconds to chill it quickly, then strain over fresh ice and top with 150 ml (2/3 cup) cold milk. Shaking rather than just pouring over ice gives the espresso a light foam and stops it tasting watered-down once the ice starts to melt. This is a good make-ahead option for holiday brunches, since the syrup can be batched a week in advance and kept in the fridge. Finish with a sprinkle of cinnamon over the foam.

Mix 15 g (1 tbsp) softened butter with 15 g (1 tbsp) brown sugar, a pinch of cinnamon, and a pinch of nutmeg to make a compound butter, then stir a spoonful into 180 ml (3/4 cup) hot water with 45 ml (1.5 fl oz) dark rum. The butter mixture can be made in a big batch and frozen in an ice cube tray, so each serving is just one cube plus hot water and rum. Stir well until the butter fully melts and the drink turns glossy and slightly frothy on top. This is one of the richest drinks on the list, so serve it in a small glass rather than a large mug.

Simmer 100 g (1/2 cup) brown sugar with 120 ml (1/2 cup) water and 30 g (1/4 cup) crushed roasted chestnuts (or 15 ml/1 tbsp praline paste) for 5 minutes to make a nutty syrup, then strain. Pour 30 ml (1 fl oz) of the syrup into a mug with a double espresso shot and top with 180 ml (3/4 cup) steamed milk. The chestnuts give a toasty, slightly savoury depth that plain caramel syrup doesn't have, which is what makes this taste closest to the coffee-shop original. Top with whipped cream and a light drizzle of extra syrup.

Swap the dairy in classic eggnog for 400 ml (14 fl oz) full-fat coconut milk and 240 ml (1 cup) coconut cream, whisking it into the warmed egg yolk and sugar mixture the same way as the original. The coconut fat makes this version noticeably thicker and richer than dairy eggnog, so thin it with a splash of water or plant milk if it feels too heavy. As with the classic version, the yolks stay short of a fully cooked custard, so use pasteurised eggs for anyone in a higher-risk group. This is the go-to for dairy-free guests, and the coconut flavour pairs nicely with the traditional nutmeg and rum. Chill for at least 2 hours before serving so the flavours settle.

Muddle a handful of fresh pomegranate seeds gently in the bottom of a glass, then add 90 ml (1/3 cup) pomegranate juice, 15 ml (1 tbsp) lime juice, and top with 150 ml (2/3 cup) chilled soda water over ice. Muddling lightly rather than crushing hard releases just enough juice for extra flavour without making the drink cloudy or bitter. This is one of the lower-sugar drinks on the list, so add a touch of simple syrup only if your pomegranate juice is on the tart side. Garnish with a few whole seeds and a sprig of mint.

Simmer 1 litre (4 cups) apple cider with a sliced orange, 3 cinnamon sticks, 6 cloves, and 2 star anise over low heat for 15-20 minutes, keeping it well below a boil so the spices infuse gently. This is the non-alcoholic cousin of mulled wine and works well in a slow cooker on low for 2-3 hours if you're serving a crowd over an evening. Taste after 15 minutes and add up to 30 g (2 tbsp) brown sugar if your cider is more tart than sweet. Strain out the solids before ladling into mugs, then garnish with a fresh cinnamon stick.

Toast 30 g (1/4 cup) chopped pecans in a dry pan for 2-3 minutes until fragrant, then stir 30 ml (2 tbsp) maple syrup into a double espresso shot and top with 180 ml (3/4 cup) steamed milk. Scatter the toasted pecans over the foam just before serving, since toasting first brings out a deeper, more festive nuttiness than raw pecans would give. Real maple syrup works better here than maple-flavoured syrup, as its natural sweetness doesn't turn cloying the way artificial versions can. This one is naturally a little less sweet than the copycat lattes, so add extra syrup to taste.

Blend 240 ml (1 cup) cold whole milk, 60 g (2 oz) melted dark chocolate, 30 g (2 tbsp) sugar, and 300 g (2 cups) ice until thick and smooth, about 30-40 seconds. Melting the chocolate first and letting it cool slightly before blending stops it seizing into hard bits when it hits the cold milk and ice. This turns the classic winter drink into a thick, spoonable treat that's especially popular with kids at a holiday party. Top with a swirl of whipped cream and chocolate shavings.

Combine 1 litre (4 cups) apple cider, 240 ml (1 cup) orange juice, 120 ml (1/2 cup) cranberry juice, 3 cinnamon sticks, and 6 cloves in a slow cooker and cook on low for 3-4 hours, or until fragrant and steaming. This is the easiest large-batch option on the list, since it needs no stovetop attention and can sit on warm for hours during a party without spoiling. Keep the lid on for the first 2 hours to trap the spice aroma, then leave it slightly ajar to stop the liquid over-reducing. Ladle into mugs with a slotted spoon to catch the whole spices, and top with a thin orange slice.

Blend 180 ml (3/4 cup) chilled eggnog, 90 ml (1/3 cup) coconut cream, 30 ml (1 fl oz) dark rum, and 150 g (1 cup) ice until thick and frosty, about 30 seconds. This tropical twist on classic eggnog works because coconut cream and eggnog share the same rich, custardy texture, so they blend into one smooth drink rather than separating. Blend just until smooth and pourable; over-blending melts the ice too fast and thins the drink out. Serve in a chilled glass with a dusting of nutmeg and a pineapple wedge for a fun contrast to the classic spiced drinks around it.

Always warm mulled wine, cider, and cocoa gently over medium-low heat rather than boiling; alcohol cooks off and dairy can split once the liquid gets too hot. When steaming or heating milk, watch for the first few wisps of steam rising off the surface, which means it's hot enough without scorching. For any blended drink, use ice straight from the freezer and pulse the blender in short bursts so the texture stays thick rather than turning watery. Taste every syrup or spiced liquid before serving and adjust sugar in small amounts, since spice blends and juice brands vary a lot in natural sweetness.

Rim glasses with crushed candy cane, cinnamon sugar, or cocoa powder by running a wedge of orange or lime around the edge first so the garnish sticks. Fresh herbs like rosemary and mint sprigs, plus citrus wheels and whole spices such as star anise or cinnamon sticks, turn even a simple mug into something that looks party-ready. For a crowd, set out a small garnish station with whipped cream, chocolate shavings, and crushed peppermint so guests can dress their own drink. Warm drinks stay hotter for longer in heatproof glass mugs, while frozen and iced options look their best in clear glassware that shows off the layers.

Spiced syrups for the copycat lattes, plus mulled wine and cider spice mixes, can be made up to a week ahead and kept in an airtight container in the fridge. Classic eggnog actually improves after a day or two chilling, as the flavours have time to meld, and it keeps well for up to 3 days in the fridge. For a party, batch mulled wine or wassail directly in a slow cooker on the keep-warm setting so guests can help themselves for hours without you standing at the stove. Avoid batching anything with whipped cream or ice already blended in, since both separate on standing; add those fresh just before serving.