15 Thanksgiving Brunch Drinks to Start the Day

These thanksgiving brunch drinks turn the slow morning before the big meal into its own occasion, pairing the warm spices of the season with bright citrus and bubbles. Each recipe uses pantry staples like apple cider, maple syrup and orange juice, so you can build a full drinks table without a special trip to the shop. Whether you want something fizzy, creamy or spiked with bourbon, there's a version here that scales easily from two mugs to a full punch bowl for twenty guests. Every recipe below can be made ahead, so you're pouring drinks, not stirring pots, when guests arrive.

Fill a tall glass with ice, then pour in 90 ml (3 oz) chilled cranberry juice and 30 ml (1 oz) fresh orange juice before topping with 90 ml (3 oz) cold prosecco. Freezing whole cranberries into the ice cubes keeps the drink cold without watering it down as it melts. A twist of orange peel dropped in at the end adds a bright citrus oil aroma that plain juice can't match. This version is the one to batch first, since it holds its fizz longer over ice than a warm cider base.

Replace the orange juice entirely with 90 ml (3 oz) of the spiced apple cider base below, topped with 90 ml (3 oz) dry sparkling wine in a champagne flute. Use a cider that's naturally sweet rather than one labelled 'hard', since the alcohol content changes how much prosecco you'll want to add. A cinnamon stick stirrer instead of a straw lets guests adjust the spice level themselves. This is the pairing that tastes most like the flavours already on the Thanksgiving table.

Whisk 30 g (2 tbsp) pure pumpkin puree with 30 ml (1 oz) maple syrup and 1/2 tsp pumpkin pie spice directly into 240 ml (1 cup) hot milk before pulling in two shots of espresso, so the spice actually coats the pumpkin instead of floating on top. Steaming the milk mixture to 65-70°C (150-160°F) keeps it smooth rather than scalded and bitter. Skip the store-bought pumpkin spice syrup; real puree gives a rounder, less artificially sweet flavour for a fraction of the sugar. Finish with a dusting of extra spice, not whipped cream, if you want the coffee to stay the star.

Toast 40 g (1/3 cup) chopped pecans in a dry pan for 2-3 minutes until fragrant, then steep them in 240 ml (1 cup) warm cream for 10 minutes and strain before stirring into hot coffee. Sweeten with 20 ml (4 tsp) maple syrup rather than sugar, since maple's caramel notes echo the toasted pecan flavour instead of just adding sweetness. This one is best poured over strong drip coffee rather than espresso, which gets overwhelmed by the nutty cream. Save the strained pecans for topping pancakes later, nothing here goes to waste.

Combine 90 ml (3 oz) cranberry juice, 20 ml (4 tsp) fresh lime juice and 120 ml (1/2 cup) ginger beer over ice for a version with no alcohol at all, ideal for a mixed table of drivers and kids. The ginger beer's natural fizz and heat stand in for the prosecco in other recipes, so don't substitute flat ginger ale or the drink falls flat. Muddle a few fresh cranberries in the glass first to release their juice before adding the other ingredients. It's the lightest drink on this list and works well as a palate cleanser between richer courses.

Melt 15 g (1 tbsp) salted butter into 240 ml (1 cup) hot spiced cider along with a pinch of brown sugar, whisking until the butter fully emulsifies rather than floating on top as an oily layer. A splash of 30 ml (1 oz) spiced rum turns this into an adults-only nightcap, but it's just as good without for an early brunch crowd. Serve in a heatproof mug you can wrap both hands around, since the drink cools quickly once the butter's in. This is the richest, most dessert-like drink of the bunch, so pour smaller servings, around 150 ml (5 oz).

Drizzle 15 ml (1 tbsp) caramel sauce around the inside of a glass before pouring in 200 ml (7 oz) cold spiced cider and dropping in a scoop of vanilla ice cream. The caramel clings to the glass and streaks through the drink as it's stirred, rather than sinking straight to the bottom. Use cider that's been fully chilled, not warm, or the ice cream melts before anyone gets a photo of it. Kids love this version, so keep a non-boozy batch of the cider base aside specifically for it.

Blend 150 g (5.3 oz) frozen cranberries with 120 ml (1/2 cup) peach or cranberry juice and a handful of ice until slushy, then stir through 90 ml (3 oz) prosecco just before serving so the bubbles don't blend away. Adding the sparkling wine after blending, not before, is the one step that keeps this frozen instead of flat. Serve immediately in a chilled glass, since the texture separates if it sits for more than 10 minutes. This is the showstopper drink for photos, the pink slush against clear glass looks striking on a brunch table.

For mornings with no time to spare, combine equal parts chilled orange juice and prosecco, about 100 ml (3.4 oz) each, with a splash of 15 ml (1 tbsp) triple sec poured last so it doesn't fizz over the glass. Fresh-squeezed juice makes a real difference here, since there's nothing else to mask a carton's flat, overly sweet flavour. Chill both bottles for at least 4 hours before mixing rather than adding ice, which waters the drink down fast. This is the one to set out self-serve style with a simple sign, so guests can pour their own.

Blend 120 g (1/2 cup) pumpkin puree, 240 ml (1 cup) cold milk, 1 frozen banana and 1/2 tsp pumpkin pie spice until completely smooth, about 45 seconds on high. The frozen banana replaces ice, so the smoothie stays thick and creamy instead of turning icy and thin. A spoonful of 15 g (1 tbsp) Greek yogurt added before blending gives it a tang that cuts through the sweetness of the pumpkin and banana together. This is the drink to serve anyone skipping alcohol who still wants something that tastes like dessert.

Steep a strong chai tea bag in 200 ml (7 oz) hot apple cider for 5 minutes, then stir in 20 ml (4 tsp) honey and 30 ml (1 oz) bourbon or spiced rum if using. The chai's black pepper and cardamom add a warmth that plain cinnamon-and-clove cider doesn't have, so don't skip the steeping step even though it's tempting to just mix everything together cold. Squeeze in a wedge of lemon right before serving, added earlier, the acid can make the tea taste flat. This toddy is best in a mug with a cinnamon stick, sipped slowly rather than downed like a cocktail.

Stir together 500 ml (17 oz) pomegranate juice, 750 ml (1 bottle) chilled prosecco and 60 ml (1/4 cup) orange liqueur in a punch bowl, then scatter in 80 g (2/3 cup) fresh pomegranate seeds so they float and settle into each pour. Add the prosecco last and pour gently down the side of the bowl to preserve as much fizz as possible. A ring of ice made from extra pomegranate juice, frozen the night before, keeps the punch cold without diluting its colour or flavour as plain ice would. This is the centrepiece drink for a bigger gathering; it fills a standard punch bowl and serves around 10.

Pour 90 ml (3 oz) chilled orange juice into a glass over ice, then slowly pour 30 ml (1 oz) cranberry juice down the back of a spoon held just above the surface so it sinks and settles at the bottom instead of mixing in. Letting the drink sit undisturbed for a minute before serving lets the layers set properly. Top with a splash of prosecco poured gently, which floats a pale, bubbly layer on top rather than crashing through to the bottom. Warn guests to stir before drinking, or the first sip will taste like straight orange juice.

Stir 60 ml (2 oz) bourbon with 15 ml (1 tbsp) maple syrup, 2 dashes of bitters and a fresh espresso shot over a large ice cube for about 20 seconds, just enough to chill it without watering the espresso down. Use a single large cube rather than crushed ice, since it melts far more slowly and keeps the drink strong through a long brunch. A twist of orange peel expressed over the glass, oils released with a firm squeeze, adds an aroma that balances the coffee's bitterness. This is the drink for the table's coffee-and-bourbon drinkers who want something with more punch than a mimosa.

Blend 60 ml (2 oz) bourbon, 120 ml (1/2 cup) whole milk, 15 ml (1 tbsp) simple syrup and 1/2 tsp vanilla extract with a handful of ice until frothy, then strain into a chilled glass. This Southern brunch classic depends on cold, fresh milk; anything close to its expiry date will taste slightly off against the bourbon. A light grating of fresh nutmeg over the top is traditional and adds real flavour, not just decoration, so don't leave it out. It's rich enough to serve as a starter course on its own alongside something light like the iced cranberry mimosa.

Chill every glass in the freezer for at least 15 minutes before pouring anything with sparkling wine; a warm glass kills the bubbles within a minute. Make simple syrup and any spiced cider bases up to 3 days ahead and keep them in sealed jars in the fridge, so morning-of prep is just assembly. Always add sparkling wine or soda last and pour it gently down the side of the glass rather than straight down the middle, which keeps the fizz intact. Taste your batch before scaling it up for a crowd, sweetness and spice both need adjusting once juice or cider brands change.

Set out a simple garnish station with orange wheels, whole cranberries, cinnamon sticks and rosemary sprigs so guests can dress their own drinks rather than having one person garnish forty glasses. Frozen fruit, cranberries, orange segments or apple slices, makes far better ice than plain cubes, since it doesn't water a drink down as it melts. Rim a few glasses with a mix of sugar and cinnamon for the spiced drinks, or coarse sugar alone for the citrus ones, pressing the wet rim into a shallow plate of it before pouring. Label each pitcher or bowl with a small card naming the drink, especially if any are non-alcoholic, so nobody's caught by surprise.

Any juice, cider or syrup base can be made up to 3 days ahead and stored in the fridge in an airtight jug, but hold off adding sparkling wine, soda or ice until just before serving. For a self-serve bar, batch the non-fizzy portion of each drink into labelled pitchers the night before, then simply top each glass with prosecco or ginger beer as guests arrive. Punches with fruit garnishes keep their look best when the fruit is added within an hour of serving, since citrus slices turn dull and cranberries soften if left soaking overnight. If freezing juice into ice cubes or ice rings for later, do this at least 24 hours ahead so they're fully solid before guests arrive.