Made with a red burgundy or bordeaux, or even a red wine from Alsace, this famous mulled wine is part of local Christmas tradition. You can always find a mulled wine seller present at the Christmas markets, offering the drink to warm the bodies and spirits of shoppers.
Cozy up to the fire with this sweet, creamy, classic cocktail, made with equal parts brandy, dark crème de cacao, and heavy cream.
This classic New Orleans cocktail from bar chef Lu Brow at Café Adelaide and the Swizzle Stick Bar keeps it simple: belly-warming brandy mixed with simple syrup, vanilla extract, milk, and freshly grated nutmeg on top.
Think of this as an Irish coffee by way of Jackson Square — an original born out of a classic. Served at Ninth Ward in New York City, this dessert-like drink features Café du Monde coffee spiked with Catdaddy Moonshine and Bailey's and is topped with a dollop of whipped cream.
When it comes to Michael Recchiuti's recipe for hot chocolate, only the most serious chocolate lovers need apply. Use this recipe to make chocolate drinks from 70-percent, or even 80-percent chocolate, or really make it your own by infusing the milk with cinnamon or mint leaves. Then, to finish, top with whipped cream or a homemade marshmallow.
This recipe for the classic holiday drink is courtesy of Sam Barbieri at Waterfront Ale House in New York City. Sam's tips for perfect nog? Use quality ingredients, like farm-fresh milk and cream, good liquor, and fresh spices. Also, for added flavor, let the spices infuse in the liquor for about an hour before finishing the drink.
In an effort to give the much-maligned fruitcake a touch of cool, we asked renowned mixologist, H. Joseph Ehrmann, of Elixir in San Franciso, to come up with a cocktail version. His creation? A clever play on hot buttered rum that draws inspiration from the fruits and spices of this iconic holiday cake.
Punch bowls may be all the rage in today's cocktail culture, but they've been a hit of the holiday-party bar for ages. Try this warm creation, made with genever, a Dutch spirit similar to gin, for something a little different this season.
With flavors reminiscent of a slice of warm apple pie, it's been said drinking one of these is “like slippin’ into a warm slipper…”
This smooth, spiked take on chai tea, created by Hotel Griffou's Johnny Swet, will make you cozy up to the fire and not want to leave — save to fix a second round.
This comforting, winter-weather cocktail tastes like a warm slice of apple pie — that is, if you like your apple pie spiked with mulled wine, dark rum, and Grand Marnier. (I know I do.)
For Wade Murphy, the executive head chef at The Lodge at Doonbeg, nothing beats a classic Irish coffee when he needs to warm up. This coffee is best served in a glass mug with a stem, so that you can see the layers. When adding the hot water to the glass to warm it up, make sure to pour it over the back of a teaspoon so that the spoon takes the heat from the water, rather than the glass — so it doesn't break.
The name of this Japanese-influenced hot toddy is a play on "Dutch Courage," a 17th-century nickname given to genever. This recipe, from Jim Meehan of PDT in New York, calls for a high-quality Okan sake that tastes best when warmed. Combined with the other aromatic ingredients, it's exactly the kind of cocktail you'll want to drink on a cold winter evening.
Why pay the premium at Starbucks when you can make a perfectly delicious version of this favorite seasonal drink at home?
I wouldn't begrudge someone faking sick just to have an excuse to request this terrific toddy. This New England-inspired version combines Laird's applejack and pure maple syrup, then uses sweet vermouth and Averna in place of the traditional spices.
This rich, warm brew combines whole milk, light brown sugar, cinnamon, Mexican chocolate (of course), and just a touch of salt. And don't stress if you don't have a molinillo (an authentic wooden stirrer) on hand, a whisk will do just fine.
This potent hot cocoa, from executive pastry chef Michael Gabriel of New York City's The Sea Grill, gets its "spice" and its "spike" from a generous dose of dark, spiced rum.
This recipe uses the unfiltered, unfermented apple juice you can find in local markets and farm stands, but makes it more interesting by adding calvados, a French apple brandy.
Pomegranate liqueur adds a bright, slightly tart, fruit-forward flavor to this not-too-sweet variation on mulled wine from New Leaf Restaurant & Bar. Make a large batch for a party, and serve one to each of your guests when they come in from the cold.
Those averse to winter weather will no doubt appreciate this inspired take on spiked egg nog from New York City's New Leaf Restaurant & Bar. Featuring infused spiced rum and a blend of coconut milk and coconut cream, the wintertime drink gives a nod to the flavors of the tropics.
The secret to what some have called the best hot chocolate they've ever tasted? According to creator chef Scott Campbell of New Leaf Restaurant & Bar in New York City, the answer is simple: "passion." (We say, that, and a whole lot of high-quality chocolate.) Thick, rich, and almost-too-good-to-believe delicious, enjoy this fantastic hot chocolate as is, or try an "adults-only" version, adding a touch of liqueur such as Kahlua, Bailey's, or Frangelico.
For the Piccola Noce, or "little walnut," Lavo New York bartender Keith Nelson wanted to create a rich and comforting beverage that would wrap you up in the holiday season. It can be freezing out, but just inside you can sit there and be warm with this cocktail — a mix of Godiva chocolate raspberry vodka, walnut liqueur, cream, and espresso.
Typically a blend of apples and winter holiday spices, this take on the Midwestern punch uses tart cranberry juice to balance the sweetness of the apple cider and brown sugar. Bourbon adds a full, rich quality, and the mix of ginger, pepper, cloves, and allspice provides a lasting kick.
On a cold winter morning, consider adding rosemary to your regular breakfast tea to create a more aromatic brew.