When the temperature drops, nothing beats a warm drink in your hands—especially when it has a little kick. These five hot adult beverages range from classic mulled wine to a creamy spiked coffee, each designed to be simple, comforting, and made with everyday ingredients. Whether you’re hosting a winter gathering or just unwinding after a chilly day, these recipes are easy to scale and endlessly customizable.
Ingredients
- 1 bottle (750 ml) dry red wine (like Merlot or Zinfandel)
- 1 cup (240 ml) water
- 1/2 cup (100 g) granulated sugar
- 1 orange, sliced into rounds
- 1 lemon, sliced into rounds
- 4 cinnamon sticks
- 4 whole cloves
- 2 star anise
- 1/2 cup (120 ml) brandy or cognac (optional)
- For the spiked hot chocolate:
- 4 cups (960 ml) whole milk
- 1/2 cup (50 g) unsweetened cocoa powder
- 1/2 cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (120 ml) Irish cream liqueur or dark rum
- For the hot buttered rum batter:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1 cup (200 g) granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup (240 ml) dark rum
- Boiling water, for serving
- For the spiked apple cider:
- 4 cups (960 ml) apple cider
- 2 cinnamon sticks
- 3 whole cloves
- 1 orange, zested in strips
- 1/2 cup (120 ml) bourbon or spiced rum
- For the Irish coffee:
- 4 cups (960 ml) hot brewed coffee
- 1/4 cup (50 g) brown sugar, or to taste
- 1/2 cup (120 ml) Irish whiskey
- 1/2 cup (120 ml) heavy cream, lightly whipped
Instructions
- Mulled wine: In a large pot, combine the wine, water, sugar, orange slices, lemon slices, cinnamon, cloves, and star anise. Warm over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is steaming—do not let it boil. Simmer gently for 20 minutes. If using brandy, stir it in just before serving. Serve warm in heatproof glasses or mugs.
- Spiked hot chocolate: In a medium saucepan, whisk together the milk, cocoa powder, sugar, vanilla, and salt. Heat over medium heat, whisking frequently, until hot and smooth, about 5 minutes. Remove from heat and stir in the Irish cream or rum. Pour into mugs and top with whipped cream or marshmallows if desired.
- Hot buttered rum batter: In a bowl, beat the softened butter with both sugars, cinnamon, nutmeg, cloves, and salt until fluffy. This makes about 2 cups of batter. For each drink, place 2 tablespoons of batter in a mug, add 2 ounces (60 ml) dark rum, and fill with boiling water. Stir well and top with a sprinkle of nutmeg.
- Spiked apple cider: In a pot, combine the apple cider, cinnamon sticks, cloves, and orange zest. Warm over medium heat for 15 minutes (do not boil). Remove from heat, stir in the bourbon, and serve hot with a cinnamon stick garnish.
- Irish coffee: In each mug, stir 1 tablespoon of brown sugar into 6 ounces (180 ml) hot coffee until dissolved. Add 1 1/2 ounces (45 ml) Irish whiskey, then gently float the lightly whipped cream on top by pouring it over the back of a spoon. Do not stir—drink the coffee through the cream.
Tips
- Never let mulled wine or cider boil—boiling evaporates alcohol and can make the drink bitter. Keep the heat low and just below a simmer.
- For a non-alcoholic version, simply omit the spirits and add a splash of vanilla or almond extract to mimic the warmth.
- Make the hot buttered rum batter ahead and refrigerate for up to 2 weeks, or freeze for up to 3 months—just scoop and go.
- If you don’t have star anise, use an extra cinnamon stick or a pinch of ground allspice.
Serving Suggestions
Serve these drinks in clear glass mugs to show off the rich colors. Garnish with fresh orange slices, cinnamon sticks, or a dollop of whipped cream. They pair beautifully with gingerbread, shortbread cookies, or a cheese board. For a party, set up a self-serve station with the warm base and separate bottles of spirits so guests can adjust strength to taste.
Variations
- White wine mulled: Substitute the red wine with a dry white wine and add 1/2 cup (120 ml) of peach or apricot nectar for a lighter, fruitier drink.
- Spiked chai: Replace the coffee in Irish coffee with strong chai tea and use bourbon or rum instead of whiskey.
- Vegan hot chocolate: Use almond or oat milk and a vegan cream liqueur, or just skip the dairy and add a splash of coconut cream.
- Citrus twist: Add a few strips of grapefruit zest to the mulled wine or cider for a bitter edge.
Storage and Reheating
Most of these drinks are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently, until hot—do not boil. The hot buttered rum batter keeps in the fridge for 2 weeks or freezer for 3 months; thaw in the fridge before using. Whipped cream is best made fresh, but you can store it in the fridge for up to 2 hours before serving.
Frequently Asked Questions
Can I make these drinks in a slow cooker? Yes, for mulled wine or cider, combine all ingredients except the spirits in a slow cooker on low for 2–3 hours. Add the alcohol just before serving to preserve the flavor.
What is the best alcohol to use? Use a decent-quality wine or spirit that you’d enjoy drinking on its own. Avoid anything too sweet or too oaky, as it can overpower the spices.
Can I reduce the sugar? Absolutely—cut the sugar in the mulled wine or hot chocolate by half, or use a sugar substitute like stevia or monk fruit. The spices will still shine.
How do I keep drinks warm for a party? Transfer the finished drink to a thermos or a slow cooker set to warm. This keeps it at a safe temperature without boiling.
Is it safe to serve these to pregnant women? The alcohol content is not fully cooked out, so these drinks are not safe for anyone avoiding alcohol. Offer a non-alcoholic version instead.
Can I use ground spices instead of whole? Yes, but use about 1/4 teaspoon of each ground spice per batch, and strain the drink through a fine-mesh sieve before serving to remove the grit.
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