Savory LifeRECIPES

Hot Holiday Drink Recipes: 5 Warming Classics

Updated November 5, 2026

Total time
1 hr 5 min
prep 20 min · cook 45 min
Serves
12
portions as written

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Hot Holiday Drink Recipes: 5 Warming Classics

When the weather turns cold and the lights go up, a steaming mug is the heart of holiday hospitality. These five hot holiday drink recipes—spiced mulled wine, creamy eggnog, rich hot chocolate, festive apple cider, and a grown-up coffee toddy—are simple to make in big batches, rely on pantry-friendly spices, and fill the house with the exact scents of the season. Each one is balanced, not overly sweet, and easy to scale for a crowd.

Ingredients

For the Mulled Wine

  • 2 bottles (750 ml each) dry red wine, like Merlot or Zinfandel
  • 1 cup (240 ml) orange juice
  • 1/2 cup (100 g) granulated sugar, or to taste
  • 2 cinnamon sticks
  • 4 star anise
  • 6 whole cloves
  • 1 orange, sliced into rounds
  • 1/4 cup (60 ml) brandy or orange liqueur (optional)

For the Eggnog

  • 6 large egg yolks
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) bourbon or rum (optional)

For the Hot Chocolate

  • 4 cups (960 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 8 oz (225 g) semisweet chocolate, chopped
  • 2 tablespoons (25 g) granulated sugar, or to taste
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Spiced Apple Cider

  • 8 cups (1.9 L) apple cider
  • 1 orange, sliced
  • 3 cinnamon sticks
  • 6 whole cloves
  • 1 piece (2 inches) fresh ginger, sliced
  • 2 tablespoons (30 ml) maple syrup (optional)

For the Coffee Toddy

  • 4 cups (960 ml) strong brewed coffee
  • 1/2 cup (120 ml) Irish whiskey or dark rum
  • 1/4 cup (60 ml) coffee liqueur, like Kahlúa
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon (15 g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Cocoa powder or cinnamon, for dusting

Instructions

Mulled Wine

  1. In a large pot, combine the wine, orange juice, sugar, cinnamon, star anise, cloves, and orange slices.
  2. Warm over medium heat, stirring occasionally, until the sugar dissolves and steam rises. Do not let it boil—keep it below a simmer for the best flavor.
  3. Reduce heat to low and let it infuse for 20 minutes. Taste and add more sugar if needed.
  4. Stir in the brandy or orange liqueur if using, then serve warm in heatproof mugs with a cinnamon stick and orange slice.

Eggnog

  1. In a medium bowl, whisk the egg yolks and sugar until pale and thick, about 2 minutes.
  2. In a saucepan, heat the milk, cream, nutmeg, and cinnamon over medium heat until steaming but not boiling.
  3. Slowly pour about 1 cup of the hot milk into the yolk mixture, whisking constantly to temper.
  4. Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon and reaches 160°F (71°C) on a food thermometer—this is the USDA FSIS safe minimum for egg dishes.
  5. Remove from heat, stir in the vanilla and bourbon or rum if using. Strain through a fine-mesh sieve for a silky texture.
  6. Serve warm, dusted with nutmeg.

Hot Chocolate

  1. In a saucepan, heat the milk and cream over medium heat until steaming.
  2. Add the chopped chocolate, sugar, and salt. Whisk constantly until the chocolate is fully melted and the mixture is smooth and hot, about 5 minutes.
  3. Stir in the vanilla. Taste and add more sugar if desired.
  4. Serve immediately, topped with marshmallows or whipped cream.

Spiced Apple Cider

  1. In a large pot, combine the cider, orange slices, cinnamon, cloves, and ginger.
  2. Bring to a gentle simmer over medium heat, then reduce to low and let it steep for 15 minutes.
  3. Stir in the maple syrup if using. Remove the spices and orange slices before serving.
  4. Ladle into mugs and garnish with a fresh cinnamon stick.

Coffee Toddy

  1. Brew the coffee and pour it into a heatproof pitcher or pot.
  2. Stir in the whiskey and coffee liqueur.
  3. In a chilled bowl, whip the cream, powdered sugar, and vanilla until soft peaks form.
  4. Pour the coffee mixture into mugs, top with a dollop of whipped cream, and dust with cocoa or cinnamon.

Tips

  • Don’t boil mulled wine or eggnog: Boiling makes mulled wine bitter and can curdle eggnog. Keep both at a gentle simmer or below.
  • Use good chocolate: For hot chocolate, choose a bar you’d eat—chocolate chips often contain stabilizers that prevent smooth melting. Chop it yourself.
  • Scale up easily: All these recipes multiply well for parties. Just keep the heat low and stir occasionally.
  • Make ahead: Mulled wine, cider, and hot chocolate can be made a day ahead and refrigerated. Reheat gently on the stove.

Serving Suggestions

Serve these drinks in clear glass mugs to show off the deep colors. Offer a toppings bar with cinnamon sticks, star anise, orange twists, marshmallows, whipped cream, and grated nutmeg so guests can customize. Pair the mulled wine and eggnog with gingerbread cookies or biscotti; the hot chocolate and cider go well with sugar cookies or a cheese board.

Variations

  • Non-alcoholic: Swap the wine in mulled wine with extra grape juice or cranberry juice; skip the bourbon in eggnog and use extra vanilla; replace whiskey in the toddy with a splash of vanilla syrup.
  • Spiced hot chocolate: Add a pinch of cayenne, cinnamon, or a splash of peppermint extract to the hot chocolate.
  • Slow cooker: Combine any of these (except the eggnog) in a slow cooker on low for 2–3 hours. For eggnog, cook on low for 1 hour, stirring occasionally, then check temperature.
  • Vegan options: Use oat milk or coconut milk in the hot chocolate and eggnog (use a vegan egg substitute like silken tofu blended smooth, but note the texture will differ).

Storage and Reheating

All these drinks keep in the refrigerator for up to 3 days in airtight containers. Reheat gently on the stovetop over medium-low heat, stirring often, until steaming. Do not microwave eggnog—it can curdle. For mulled wine and cider, reheat in a pot and add a splash of fresh juice or water if it’s too concentrated. Hot chocolate may separate; whisk it back together as it warms. The coffee toddy is best made fresh, but you can store the coffee-whiskey mixture (without cream) for 2 days.

Frequently Asked Questions

Can I use pre-ground spices? Yes, but use about half the amount of ground spices as whole, and strain the drink through a fine-mesh sieve before serving to avoid a gritty texture.

How do I make a non-alcoholic eggnog? Omit the bourbon and add an extra teaspoon of vanilla extract. For a thicker texture, use half-and-half instead of milk.

Why did my eggnog curdle? Curdling happens when the eggs are heated too quickly or to too high a temperature. Always temper the yolks slowly and use a thermometer to stop at 160°F (71°C).

Can I freeze these drinks? Mulled wine and cider freeze well for up to 3 months. Eggnog and hot chocolate are best fresh—freezing can change their texture.

What’s the best wine for mulled wine? Use a dry red wine that you’d drink—Merlot, Zinfandel, or a fruity Syrah work well. Avoid anything too tannic or oaky.

How do I keep drinks warm for a party? Use a slow cooker on the ‘warm’ setting or a thermal carafe. Stir occasionally and check the temperature every hour.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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