15 Hot Holiday Drinks to Warm You Up

Nothing says the holidays like a mug of something warm and spiced wrapped in both hands. This lineup of 15 hot holiday drinks covers cosy classics like mulled wine and peppermint hot chocolate alongside coffee-shop copycats you can make for a fraction of the price. Each one uses a handful of pantry staples—milk, spices, sugar, and a splash of flavouring—so you can go from cold hands to a full mug in under 15 minutes. Whether you want something creamy and kid-friendly or bold enough for a grown-up nightcap, there's a hot holiday drink here for every gathering.

This is the base recipe everyone remembers: whole milk and cream simmered with real chopped chocolate rather than watery cocoa mix, so the finished drink is thick enough to coat a spoon. A few drops of peppermint extract stirred in at the end give that classic candy-cane flavour without turning the milk bitter. Pour into a wide mug so whipped cream and crushed candy cane stay on top instead of sinking. Use bittersweet chocolate rather than milk chocolate if you want the peppermint to come through clearly.

Simmer a bottle of full-bodied red wine with orange slices, whole cloves, cinnamon sticks, and star anise, keeping the pot just below a boil so the alcohol doesn't cook off and turn the wine sharp. A spoonful of honey or brown sugar rounds out the spice without making it cloying. Strain out the whole spices before serving so guests aren't fishing cloves out of their glass. For a lower-proof version, swap half the wine for apple juice and simmer the same way.

Whisk fresh ginger, molasses, cinnamon, and clove into steamed milk before pulling two espresso shots so the spices infuse the milk instead of just floating on top. Molasses is the ingredient most home versions skip, but it's what gives the coffee-shop version its deep, dark sweetness rather than a generic gingerbread-candle taste. Froth the milk to soft peaks and pour over the espresso for that classic layered latte look. Top with whipped cream and a dusting of ground ginger to finish it exactly like the café version.

Warm store-bought or homemade eggnog with a splash of milk to loosen it, since eggnog alone is too thick to froth well on its own. Add a shot of espresso or 60 ml (¼ cup) of strong coffee for the classic eggnog latte flavour, plus a pinch of nutmeg for that traditional festive note. Whisk hard while it heats to build a light foam without a milk frother. If you're making the eggnog itself from scratch, use pasteurised eggs or a cooked-custard method (heating the egg mixture to 71°C/160°F) rather than raw eggs, since traditional raw-egg eggnog carries a salmonella risk. Serve immediately, since eggnog can separate if it sits too long over direct heat.

Simmer apple cider with cinnamon sticks, whole cloves, a few slices of fresh orange, and a knob of ginger for at least 20 minutes so the spices have time to fully infuse rather than just floating in warm juice. The longer, gentler simmer is what separates a deeply spiced cider from one that just tastes like warm apple juice. Add a splash of cranberry juice for colour and tartness if you like a less sweet finish. Ladle into heatproof mugs with a cinnamon stick stirrer for serving.

Steep black tea bags or a loose chai spice blend—cardamom, cinnamon, ginger, cloves, and black pepper—directly in simmering milk rather than water, which pulls more flavour into the final drink. Sweeten with honey or brown sugar while the milk is still warm so it dissolves completely. Strain out any loose spices or tea leaves before pouring for a smooth, café-style texture. A pinch of vanilla stirred in at the end rounds out the sharper spices nicely.

Stir 2-3 tablespoons of caramel sauce into your hot chocolate base along with a generous pinch of flaky sea salt, added right at the end so the salt doesn't fully dissolve and disappear into the drink. The salt is what keeps this version from tasting one-note sweet, cutting through the caramel and chocolate. Drizzle extra caramel around the inside of the mug before pouring for a bakery-style presentation. Top with whipped cream and a light sprinkle of flaky salt to finish.

Melt real white chocolate—not white chocolate chips, which contain stabilisers that can make the drink grainy—into warm milk and cream, whisking constantly so it doesn't scorch on the bottom of the pan. White chocolate is sweeter and lower-melting than dark, so keep the heat low and stir often. A drop of vanilla and a tiny pinch of salt balance the sweetness. Froth well before serving so it has a light, almost milkshake-like top.

Combine hot water, a shot of whisky or bourbon, a spoonful of honey, and a squeeze of fresh lemon juice, stirring until the honey fully dissolves. Add a cinnamon stick and a few whole cloves for a holiday-spiced twist on the classic version. This is the fastest drink in the lineup since nothing needs to simmer—just stir and serve. For a non-alcoholic version, swap the whisky for extra hot water and a splash of apple juice.

Combine apple cider, orange juice, pineapple juice, and whole spices in a slow cooker on low for 2-3 hours, which lets the fruit juices meld together far more than a quick stovetop simmer would. This hands-off method is ideal for parties, since the wassail stays warm on the keep-warm setting for hours without babysitting a pot. Float thin orange slices studded with cloves on top for a traditional garnish. Ladle straight from the slow cooker so guests can help themselves.

Whisk Mexican chocolate tablets, or dark chocolate plus a pinch of cinnamon and cayenne, into hot milk with a traditional molinillo or a whisk until frothy, which is what gives this version its characteristic light, aerated top. The cayenne is subtle—just enough to warm the back of the throat, not make the drink spicy. A pinch of ground cinnamon at the end reinforces the traditional flavour. Serve in small cups, since this version is richer and more concentrated than a standard mug of hot chocolate.

Simmer apple cider with a handful of fresh or frozen cranberries, cinnamon sticks, and star anise until the cranberries burst and turn the cider a deep ruby red, about 15-20 minutes. The cranberries add a natural tartness that balances the cider's sweetness without needing extra sugar. Strain before serving if you prefer a clear cider, or leave the softened cranberries in for texture. Garnish with a few whole fresh cranberries and a cinnamon stick for a festive touch.

Build this one in layers for a café-style presentation: pour warm chocolate sauce into the bottom of a clear glass mug, add a shot of espresso, then slowly pour steamed peppermint milk over the back of a spoon so it sits in a visible layer rather than mixing immediately. The layers will merge as you stir, but the visual effect is worth the extra minute. Use a milk frother, or a jar shaken vigorously, to get enough foam for the top layer. Finish with whipped cream and a drizzle of chocolate sauce.

Stir a shot of Irish whiskey and a spoonful of brown sugar into freshly brewed strong coffee while it's still hot, so the sugar dissolves completely before you add the cream. Float lightly whipped cream on top by pouring it slowly over the back of a spoon rather than stirring it in, so it sits as a distinct layer you sip through. Use coffee that's stronger than your usual brew, since the whiskey and cream will otherwise mute the flavour. Serve in a heatproof glass mug so the layers stay visible.

Split a real vanilla bean, or use 1 teaspoon of vanilla bean paste, and steep it in warmed milk for a few minutes before straining, which gives a rounder, more natural vanilla flavour than extract alone. Sweeten lightly with sugar or honey, since this drink is meant to be smooth and mellow rather than sugary-sweet. It's naturally caffeine-free, making it the ideal option for kids or anyone skipping coffee at an evening gathering. Froth the milk well for a silky, café-style texture.

Warm your mugs first by filling them with hot water for a minute before pouring—cold ceramic pulls heat out of the drink fast and can make even a properly hot cocoa lukewarm within minutes. Never let milk-based drinks reach a full boil, since scalded milk develops a skin and a slightly burnt taste; keep the heat at a gentle simmer instead. Taste and adjust spices and sweetness at the very end, once everything has had time to infuse, rather than guessing at the start. A pinch of salt in any hot chocolate or spiced drink sharpens the other flavours without tasting salty itself.

Keep a garnish station simple: whipped cream, crushed candy canes, cinnamon sticks, orange twists, and a shaker of ground nutmeg or cinnamon cover almost every drink on this list. Rim mugs with crushed candy cane or cocoa powder by dipping the wet rim first, then pressing it into the topping for a bakery-style finish. Fresh cranberries threaded onto a cocktail stick make an easy, festive garnish for both cider-based and coffee-based drinks. Serve drinks in clear glass mugs when you've made a layered version, so the layers are actually visible.

Cider, wassail, and mulled wine all batch and reheat beautifully—make a full batch up to 3 days ahead, store covered in the fridge, and gently reheat on the stove or in a slow cooker before serving. Milk-based drinks like hot chocolate and lattes are best made fresh, but you can pre-mix the dry base of cocoa, sugar, and spices up to a week ahead so all that's left is warming milk. For a party, keep a big batch of any simmered drink warm in a slow cooker on low for up to 4 hours, stirring occasionally. Avoid freezing dairy-based drinks, as cream and milk can separate and turn grainy once thawed.