14 Hot Drinks to Warm You Up This Winter

Ingredients

• 4 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 4 ounces semisweet chocolate, finely chopped
• 1 teaspoon vanilla extract
• 1 pinch salt
• For serving
• 1 cup mini marshmallows
• Whipped cream
• Chocolate shavings

Instructions

1. Pour 1/2 cup of the milk into a medium saucepan and add the cocoa powder, sugar and salt. Whisk over medium low heat for about 1 minute until it forms a smooth, glossy paste with no dry lumps.
2. Slowly whisk in the remaining 3 1/2 cups of milk and the heavy cream. Raise the heat to medium and warm the mixture, whisking often, for 4 to 5 minutes until steam rises and small bubbles appear around the edges. Do not let it come to a full boil, or the milk can scorch and form a skin.
3. Remove the pan from the heat and add the chopped chocolate. Let it sit for 1 minute, then whisk until the chocolate is completely melted and the hot chocolate looks silky and thick.
4. Stir in the vanilla extract and taste. Add a little more sugar if you like it sweeter or a pinch more salt to deepen the chocolate flavor.
5. Ladle into four mugs and top with marshmallows, a swirl of whipped cream and chocolate shavings.
6. For an adult version, stir 1 ounce of peppermint schnapps or Irish cream liqueur into each grown up mug just before topping.

Ingredients

• 3 cups whole milk
• 1 cup heavy cream
• 6 ounces white chocolate, finely chopped
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 pinch salt
• 1 pinch ground nutmeg
• For serving
• Whipped cream
• Crushed peppermint candies
• White chocolate shavings

Instructions

1. Pour the milk and heavy cream into a medium saucepan and set it over medium heat.
2. Warm the mixture for 4 to 5 minutes, stirring now and then with a whisk, until it is steaming and tiny bubbles form around the edges. Keep it below a boil so the milk stays smooth.
3. Turn the heat down to low and add the chopped white chocolate. Whisk constantly for 1 to 2 minutes until it melts completely. White chocolate scorches easily, so keep the heat gentle and do not walk away.
4. Remove the pan from the heat and whisk in the vanilla extract, almond extract, salt and nutmeg. Whisk briskly for 30 seconds to make it a little frothy on top.
5. Taste and adjust. If it seems too sweet, add a splash more milk. If you want it thicker, simmer it on low for another minute or two.
6. Pour into mugs and top each one with whipped cream, a sprinkle of crushed peppermint and a few white chocolate shavings.
7. For grown ups, stir 1 ounce of vanilla vodka or amaretto into each mug.

Ingredients

• 4 cups whole milk
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 4 ounces bittersweet chocolate, chopped
• 1 cinnamon stick
• 1 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• 1 teaspoon vanilla extract
• 1 pinch salt
• Whipped cream, for topping
• Extra cinnamon sticks, for garnish

Instructions

1. Pour the milk into a medium saucepan, drop in the cinnamon stick and set it over medium heat.
2. Warm the milk for 5 to 6 minutes until it is steaming and small bubbles form at the edges. Turn off the heat and let the cinnamon stick steep for 5 minutes to infuse the milk.
3. Remove the cinnamon stick and return the pan to medium low heat. Whisk in the cocoa powder, sugar, ground cinnamon, cayenne, chili powder and salt until no lumps remain.
4. Add the chopped chocolate and whisk constantly for 2 minutes until it is completely melted and the drink is thick and glossy.
5. Remove from the heat and stir in the vanilla. For the traditional frothy top, whisk vigorously for 30 seconds, or carefully use an immersion blender for a few seconds.
6. Taste and add a pinch more cayenne if you want more heat.
7. Pour into mugs, top with whipped cream and a dusting of cinnamon, and add a cinnamon stick to each mug for stirring. For adults, a splash of coffee liqueur or tequila is a fun addition.

Ingredients

• 1 gallon apple cider
• 1 orange, sliced into rounds
• 1 apple, thinly sliced
• 4 cinnamon sticks
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice berries
• 3 star anise pods
• 1 (1 inch) piece fresh ginger, sliced
• 2 tablespoons brown sugar, optional
• 1 cup fresh cranberries, for garnish
• Extra cinnamon sticks, for serving

Instructions

1. Pour the apple cider into a 6 quart slow cooker.
2. Place the cloves and allspice berries in a small square of cheesecloth or a tea infuser ball so you do not have to fish out the tiny pieces later, and drop it into the cider.
3. Add the cinnamon sticks, star anise, ginger slices, orange rounds and apple slices. Taste the cider and stir in the brown sugar only if your cider is very tart.
4. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours, until the cider is hot and fragrant with spice. Avoid letting it boil, which can make the spices taste bitter.
5. Remove the spice bundle, ginger and star anise. Leave the fruit slices floating for a pretty look.
6. Turn the slow cooker to WARM and add the cranberries just before guests arrive. It will hold nicely for up to 4 hours.
7. Ladle into mugs and garnish each with a cinnamon stick. For an adult version, stir 1 ounce of spiced rum or bourbon into individual mugs rather than the whole pot.

Ingredients

• 8 cups apple cider
• 4 cups orange juice
• 2 cups cranberry juice
• 1/2 cup fresh lemon juice
• 1/3 cup brown sugar
• 4 cinnamon sticks
• 1 teaspoon whole cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 orange, studded with whole cloves
• 1 lemon, sliced into rounds

Instructions

1. Pour the apple cider, orange juice, cranberry juice and lemon juice into a large stockpot.
2. Stir in the brown sugar, nutmeg and ginger until the sugar dissolves.
3. Press about 15 whole cloves into the skin of the orange so it looks polka dotted, then cut it into thick slices and add them to the pot. Add the remaining loose cloves, the cinnamon sticks and the lemon rounds.
4. Set the pot over medium high heat and bring it to a gentle boil, about 10 minutes.
5. Reduce the heat to low and let the wassail simmer uncovered for 30 minutes so the spices infuse the juices. Stir occasionally and do not let it boil hard.
6. Taste and add more brown sugar if your juices are tart. Strain out the loose cloves with a slotted spoon, leaving the fruit slices for garnish.
7. Ladle into mugs, adding an orange slice to each one. Keep the pot on the lowest heat or move it to a slow cooker on WARM for serving.
8. For an adult version, add 1 ounce of brandy or dark rum to individual mugs.

Ingredients

• 2 cups whole milk
• 1/4 cup canned pumpkin puree
• 2 tablespoons pure maple syrup
• 1 tablespoon granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/2 cup hot strong brewed coffee or 2 shots espresso
• Whipped cream, for topping
• Extra pumpkin pie spice, for dusting

Instructions

1. In a small saucepan, whisk together the milk, pumpkin puree, maple syrup, sugar, pumpkin pie spice, cinnamon and salt.
2. Set the pan over medium heat and warm it for 4 to 5 minutes, whisking often, until it is steaming and small bubbles form around the edge. Do not let it boil.
3. Remove from the heat and whisk in the vanilla extract.
4. For a foamy latte, whisk the mixture briskly for 30 seconds, use a handheld milk frother, or carefully blend it for 15 seconds with the blender lid vented and covered with a towel.
5. Divide the hot coffee or espresso between two large mugs.
6. Pour the frothy pumpkin milk over the coffee, holding back the foam with a spoon at first and then spooning it on top.
7. Finish each latte with a swirl of whipped cream and a light dusting of pumpkin pie spice. For a kid friendly pumpkin steamer, simply skip the coffee and serve the pumpkin milk on its own.
8. For an adult treat, stir in 1 ounce of bourbon or cinnamon liqueur.

Ingredients

• 4 cups water
• 6 black tea bags
• 2 cinnamon sticks
• 8 whole cloves
• 8 green cardamom pods, lightly crushed
• 6 black peppercorns
• 1 (2 inch) piece fresh ginger, sliced
• 2 star anise pods
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups whole milk
• Ground cinnamon, for dusting

Instructions

1. Combine the water, cinnamon sticks, cloves, cardamom pods, peppercorns, ginger and star anise in a medium saucepan.
2. Bring to a boil over medium high heat, then reduce the heat and simmer for 10 minutes so the spices release their flavor into the water. The kitchen will smell amazing.
3. Remove the pan from the heat, add the tea bags and steep for 5 minutes. Steeping longer can make the tea bitter, so set a timer.
4. Remove the tea bags, squeezing them gently, and stir in the brown sugar and vanilla until dissolved. Strain the concentrate through a fine mesh strainer into a heatproof pitcher.
5. Heat the milk in a small saucepan over medium heat for 3 to 4 minutes until steaming, then froth it with a whisk or handheld frother.
6. Fill each mug halfway with hot chai concentrate and top with the frothy milk.
7. Dust with ground cinnamon and serve. For a grown up version, a splash of spiced rum or bourbon is lovely.

Ingredients

• 2 cups whole milk or unsweetened almond milk
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 (1/2 inch) piece fresh ginger, thinly sliced
• 1 pinch black pepper
• 1 pinch ground cardamom
• 1 tablespoon honey or maple syrup
• 1 teaspoon coconut oil
• 1/2 teaspoon vanilla extract
• Cinnamon sticks, for serving

Instructions

1. Pour the milk into a small saucepan and add the turmeric, ground cinnamon, ground ginger, fresh ginger slices, black pepper and cardamom.
2. Whisk well to break up the spices, since turmeric likes to clump on top of the milk.
3. Set the pan over medium heat and warm for 4 to 5 minutes, whisking frequently, until the milk is steaming and small bubbles form at the edges.
4. Reduce the heat to low and let it barely simmer for 5 minutes so the fresh ginger infuses the milk and the spices mellow. Do not let it boil hard.
5. Remove from the heat and stir in the honey, coconut oil and vanilla until the oil melts.
6. Pour through a small strainer into two mugs to catch the ginger slices and any gritty spice.
7. Whisk or froth each mug for a few seconds for a light foam, then add a cinnamon stick and serve warm. Turmeric stains, so rinse your pan and whisk right away.

Ingredients

• 5 cups water
• 1 (3 inch) piece fresh ginger, thinly sliced
• 2 cinnamon sticks
• 4 whole cloves
• 1 lemon, juiced
• 1 lemon, sliced into rounds
• 1/4 cup honey, plus more to taste
• 2 black tea bags, optional
• 1 pinch cayenne pepper, optional
• Fresh mint sprigs, for garnish
• Optional adult splash of whiskey or bourbon

Instructions

1. Pour the water into a medium saucepan and add the sliced ginger, cinnamon sticks and cloves.
2. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 to 15 minutes. The longer it simmers, the spicier and more gingery the tea becomes.
3. If you want a little caffeine, turn off the heat, add the black tea bags and steep for 3 to 4 minutes, then remove them.
4. Strain the tea through a fine mesh strainer into a heatproof pitcher and discard the ginger and spices.
5. Stir in the lemon juice and honey until the honey dissolves. Add the pinch of cayenne if you like a little warmth in the back of your throat. Taste and add more honey as needed.
6. Place a lemon round in each mug and pour the hot tea over it. Garnish with a sprig of fresh mint.
7. For a classic hot toddy, stir 1 1/2 ounces of whiskey or bourbon into an individual grown up mug and serve right away.

Ingredients

• 1/4 cup water
• 1/4 cup brown sugar
• 1 tablespoon molasses
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 2 cups whole milk
• 1/2 cup hot strong brewed coffee or 2 shots espresso
• Whipped cream, for topping
• Crushed gingersnap cookies, for garnish

Instructions

1. Make the gingerbread syrup first. Combine the water, brown sugar, molasses, ginger, cinnamon, cloves and nutmeg in a small saucepan.
2. Bring to a simmer over medium heat, stirring until the sugar dissolves, then simmer gently for 3 to 4 minutes until slightly thickened. Remove from the heat and stir in the vanilla.
3. In another saucepan, heat the milk over medium heat for 4 to 5 minutes until steaming, with small bubbles around the edges.
4. Froth the hot milk with a whisk, a handheld frother, or by shaking it in a tightly sealed heatproof jar wrapped in a towel.
5. Spoon 2 tablespoons of the gingerbread syrup into each of two mugs, then add the hot coffee and stir to combine.
6. Pour the frothed milk into each mug, spooning the foam on top.
7. Top with whipped cream and a sprinkle of crushed gingersnaps. For a kid version, skip the coffee and stir the syrup right into the milk.
8. For an adult version, add 1 ounce of spiced rum or cinnamon whiskey to each mug.

Ingredients

• 2 cups whole milk
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons granulated sugar
• 2 ounces semisweet chocolate, chopped
• 1/2 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 1/2 cup hot strong brewed coffee or 2 shots espresso
• Whipped cream, for topping
• Chocolate syrup, for drizzling
• 2 crushed candy canes, for garnish

Instructions

1. In a small saucepan, whisk the cocoa powder, sugar, salt and 1/4 cup of the milk over medium low heat until a smooth paste forms, about 1 minute.
2. Whisk in the remaining milk and raise the heat to medium. Heat for 4 to 5 minutes, whisking often, until the milk is steaming and small bubbles form at the edges.
3. Remove the pan from the heat and add the chopped chocolate. Whisk until it has completely melted and the mixture is smooth and glossy.
4. Stir in the peppermint and vanilla extracts. Peppermint is strong, so start with a little less if you are unsure and add more to taste.
5. Divide the hot coffee between two large mugs, then pour the chocolate peppermint milk over it and stir.
6. Top each mocha with a generous swirl of whipped cream, a drizzle of chocolate syrup and a sprinkle of crushed candy canes.
7. For kids, skip the coffee and serve it as peppermint hot chocolate. For adults, a splash of peppermint schnapps or chocolate liqueur makes it extra festive.

Ingredients

• 6 cups cranberry juice cocktail
• 4 cups pineapple juice
• 2 cups water
• 1/2 cup brown sugar
• 4 cinnamon sticks
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice berries
• 1 orange, sliced into rounds
• 1 cup fresh cranberries
• 1 sprig fresh rosemary per mug, for garnish
• Optional adult splash of spiced rum

Instructions

1. Pour the cranberry juice, pineapple juice and water into a large pot.
2. Stir in the brown sugar until it dissolves.
3. Tie the cloves and allspice in a small piece of cheesecloth or place them in a tea infuser so they are easy to remove later. Add the bundle to the pot along with the cinnamon sticks and orange rounds.
4. Bring the punch to a simmer over medium high heat, about 8 to 10 minutes, then reduce the heat to low.
5. Simmer gently for 20 minutes, stirring occasionally, until the punch is fragrant and the spices have infused. Do not let it boil hard, or the juice can turn bitter.
6. Remove the spice bundle and cinnamon sticks. Stir in the fresh cranberries and let them warm for 2 minutes so they float on top.
7. Ladle into mugs and garnish each with a sprig of rosemary and a few cranberries. Move the punch to a slow cooker on WARM to keep it hot through a party.
8. For grown ups, stir 1 ounce of spiced rum into individual mugs.

Ingredients

• 1 1/2 cups water
• 2 Earl Grey tea bags
• 1 cup whole milk
• 2 tablespoons honey or vanilla syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon dried culinary lavender, optional
• 1 pinch salt
• 1/2 teaspoon granulated sugar
• 1 pinch ground cinnamon
• 1 pinch dried lavender, for garnish
• Optional adult splash of gin or vanilla vodka

Instructions

1. Bring the water to a boil in a kettle or small saucepan, then let it cool for about 30 seconds so it is just off the boil.
2. Place the Earl Grey tea bags and the lavender, if using, in a small teapot or heatproof measuring cup. Pour the hot water over them and steep for 4 to 5 minutes.
3. While the tea steeps, warm the milk in a small saucepan over medium heat for 3 to 4 minutes until steaming. Do not let it boil.
4. Remove the milk from the heat and add the vanilla extract, sugar and salt. Froth it with a whisk or handheld frother until it doubles in volume and looks foamy.
5. Remove the tea bags, gently squeezing them, and strain out the lavender. Stir in the honey until dissolved.
6. Divide the sweetened tea between two mugs.
7. Pour the frothed milk into each mug, holding back the foam with a spoon, then spoon the foam on top.
8. Finish with a pinch of cinnamon and a few dried lavender buds. A grown up splash of gin pairs surprisingly well with the bergamot.

Ingredients

• 1 1/2 cups eggnog
• 1/2 cup whole milk
• 1/2 cup hot strong brewed coffee or 2 shots espresso
• 1 tablespoon brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg, plus more for dusting
• 1 pinch ground cloves
• 1 pinch salt
• Whipped cream, for topping
• Optional adult splash of rum or bourbon

Instructions

1. Pour the eggnog and milk into a small saucepan and whisk in the brown sugar, cinnamon, nutmeg, cloves and salt.
2. Set the pan over medium low heat and warm it gently for 4 to 5 minutes, whisking often. Eggnog is thick and can scorch or curdle if heated too fast, so keep the heat low and never let it boil.
3. When the mixture is steaming and hot to the touch, remove it from the heat and stir in the vanilla extract.
4. Froth the eggnog mixture with a whisk or handheld frother for 30 seconds until it is light and foamy on top.
5. Divide the hot coffee or espresso between two mugs.
6. Pour the frothy eggnog over the coffee, spooning the foam on top.
7. Top with a swirl of whipped cream and a dusting of freshly grated nutmeg.
8. For kids, skip the coffee and serve it as a warm eggnog steamer. For adults, stir in 1 ounce of dark rum or bourbon for a classic holiday flavor.