15 Holiday Brunch Drinks to Start the Day

These holiday brunch drinks cover every mood, from a bright citrus mimosa to a slow-sipped spiced cocoa, so there's something for guests who want fizz and guests who just want warmth. Each one uses ingredients you likely already have over the festive season, like cranberry juice, cinnamon sticks and a bottle of something sparkling. Most come together in under ten minutes, which matters when you're also juggling a roast or a table of pastries. Best of all, several can be batched ahead and simply topped up as people arrive.

Swap the usual hot mocha for an iced version by chilling a double espresso shot before combining it with 200 ml (7 fl oz) cold milk, 15 ml (1 tbsp) chocolate syrup and 10 ml (2 tsp) peppermint syrup over ice. Shake or stir well so the syrup doesn't sink to the bottom of the glass. A crushed candy cane rim adds crunch and makes it look properly festive. This one's a good pick for a warm brunch or when the kitchen is already crowded with a hot oven.

The classic ratio is 2 parts chilled brut champagne to 1 part fresh orange juice, poured gently into a flute so the bubbles hold. Use juice straight from squeezed oranges rather than concentrate for a cleaner, less sweet finish. A cava or prosecco works just as well as champagne if you want something more budget-friendly. Keep both bottles properly chilled beforehand, as pouring warm sparkling wine flattens it fast.

Recreate the coffee-shop favourite by whisking 15 ml (1 tbsp) molasses, 5 g (1 tsp) ground ginger, cinnamon and cloves into 240 ml (1 cup) steamed milk, then pouring it over a double espresso shot. Sweeten with 20 ml (4 tsp) brown sugar syrup rather than plain sugar for a deeper, spiced flavour. Top with whipped cream and a light dusting of extra ginger. It tastes remarkably close to the original without needing any specialty syrup bottles.

Shake 120 ml (1/2 cup) chilled eggnog with 45 ml (1.5 oz) dark spiced rum or bourbon and a good pinch of nutmeg over ice until frothy. Strain into a small glass so the texture stays silky rather than icy. For a non-alcoholic version, skip the spirit and add 15 ml (1 tbsp) vanilla extract instead for extra depth. Grate fresh nutmeg on top just before serving, as pre-ground nutmeg loses its aroma quickly.

Combine 120 ml (1/2 cup) cranberry juice with 120 ml (1/2 cup) sparkling water or club soda over plenty of ice for a lighter, lower-sugar option among the sweeter drinks on this list. A squeeze of fresh lime and a few whole cranberries brighten the colour and flavour. This is the easiest one to make alcohol-free or boozy, since 30 ml (1 oz) vodka or gin slots in without overpowering it. Serve in a tall glass so guests can see the layers of red and clear fizz.

Simmer 1 litre (4 cups) apple cider with 2 cinnamon sticks, 4 whole cloves, 2 star anise and a few orange slices over low heat for 15 minutes, never letting it boil. Taste and add 30 ml (2 tbsp) maple syrup if the cider isn't sweet enough on its own. Keep it warm in a slow cooker on the lowest setting so guests can ladle their own mug throughout brunch. Strain out the whole spices before serving to avoid anyone biting into a clove.

Melt 100 g (3.5 oz) good dark chocolate into 480 ml (2 cups) warm whole milk over low heat, whisking until fully smooth and glossy. Set out toppings like mini marshmallows, crushed candy canes, whipped cream and a shaker of cinnamon so guests can build their own cup. A pinch of salt in the base rounds out the sweetness and stops it tasting flat. This is the one drink on the list kids will ask for by name every year.

Blend 300 g (2 cups) frozen cranberries with 240 ml (1 cup) orange juice, 60 ml (2 oz) vodka and 30 ml (2 tbsp) simple syrup until completely smooth and slushy. Add a handful of ice cubes if you want a thicker, more sorbet-like texture. This one's best made and served immediately, as it separates if it sits too long before pouring. It's a fun contrast next to the warm drinks and looks striking in a clear glass.

Pour 30 ml (1 oz) chilled cranberry juice and 15 ml (0.5 oz) orange liqueur into a flute, then top with 120 ml (4 oz) chilled sparkling wine. There's no shaking or mixing required, which makes it the quickest drink on this whole list to prep for a crowd. Stir once gently with a bar spoon so the layers combine without losing the fizz. A few whole cranberries dropped in the glass finish it off nicely.

Blend 240 ml (1 cup) eggnog with 240 g (2 scoops) vanilla ice cream and a pinch of cinnamon until thick and smooth. This turns classic eggnog into a spoonable treat that's more dessert than drink, perfect for a late, lazy brunch. Add 30 ml (1 oz) spiced rum for an adult version, blending it in with the other ingredients rather than stirring it in after. Top with whipped cream and a light grating of nutmeg before serving straight away.

Steep 2 chai tea bags in 240 ml (1 cup) just-boiled water for 5 minutes, then combine with 240 ml (1 cup) steamed milk and 15 ml (1 tbsp) honey. The longer steep than usual is what gives this version real spice depth, so don't rush it. A dash of ground cardamom on top adds an extra festive note beyond the usual cinnamon. This one holds its heat well, so it's a good choice to pour early and let guests come to as they arrive.

This dressed-up mimosa layers 60 ml (2 oz) cranberry juice and 30 ml (1 oz) orange juice under 120 ml (4 oz) chilled sparkling wine for a two-tone effect in the glass. Pour the sparkling wine slowly down the side of the glass so it doesn't muddy the layers together. Fresh cranberries and a curl of orange peel make an easy, elegant garnish. It's the showpiece drink of the round-up and worth setting out on a proper tray.

Pour a base layer of white hot chocolate, then carefully spoon regular hot cocoa on top so the two stay mostly separate rather than mixing. Use the back of a spoon held just above the surface to slow the pour and keep clean layers. A crushed candy cane stirred in at the table lets guests blend the layers themselves as they drink. This is more of a showpiece than the classic cocoa above, so save it for a sit-down brunch rather than a grab-and-go crowd.

Shake 45 ml (1.5 oz) vodka, 30 ml (1 oz) coffee liqueur and a freshly pulled double espresso hard over ice until a thick foam forms on top. The shot needs to be hot when it goes into the shaker, then the ice does the work of chilling it fast without watering it down. Strain into a chilled coupe glass and float three coffee beans on the foam. It's the strongest, most adult drink on the list and best served as a mid-brunch pick-me-up rather than a starter.

Stir 45 ml (1.5 oz) Irish cream liqueur into 180 ml (6 oz) hot brewed coffee, then top with softly whipped cream so it floats rather than sinks. Use coffee that's been freshly brewed rather than reheated, since reheated coffee turns noticeably bitter against the cream. A light drizzle of chocolate syrup over the whipped cream adds a nice finishing touch. This is an easy one to make in a big batch by multiplying everything into a warmed carafe.

Chill glasses in the freezer for 10 minutes before pouring anything sparkling or iced, as a cold glass keeps drinks colder for longer and stops bubbles dying fast. For hot drinks, warm the mugs first with a splash of boiling water swirled and tipped out. Always taste your syrup or juice base before adding alcohol, since it's much easier to add more sweetness than to fix an overly boozy pour. Keep citrus and juices properly chilled ahead of time rather than relying on ice alone to cool them down.

Set out a garnish station with orange slices, fresh and sugared cranberries, cinnamon sticks and whipped cream so guests can dress their own glass. Rim glasses with sugar or crushed candy cane by running a citrus wedge around the edge first, then dipping into a shallow plate. Fresh rosemary sprigs make a surprisingly festive stir stick for both hot and cold drinks. Group the sparkling drinks on one tray and the warm ones on another so guests can find what they want quickly.

Juice and syrup bases for the mimosas, spritzers and poinsettias can be mixed and refrigerated up to 2 days ahead, ready to top with sparkling wine just before serving. Mulled cider and hot cocoa both hold well in a slow cooker on low for a few hours, so make a full batch and let guests self-serve. Avoid pre-mixing anything with sparkling wine or soda, as it goes flat within the hour. Leftover eggnog or cider bases keep in the fridge for up to 3 days in a sealed container.