50 Winter Holiday Drink Recipes

1. Hot dulce de leche. In a saucepan, heat 2 cups of milk and 1/2 cup of dulce de leche, whisking until foamy. Add about 30 ml of rum, if desired. Sprinkle with ground cinnamon.

2. Spiced Hibiscus Punch. In a saucepan, simmer 2 cups dried hibiscus, 8 cups water, 1 cup sugar, 6 cloves, 2 cinnamon sticks, 1 teaspoon vanilla, and a pinch of nutmeg for 30 minutes. Strain. Serve with cinnamon sticks.

3. Hot creamy rum. Combine 4 tablespoons softened butter, 1/2 teaspoon each vanilla, cinnamon, and allspice, and a pinch of nutmeg. Heat 1/2 cup pineapple juice in a cup; stir in 1 tablespoon brown sugar and 30 ml rum. Top with a knob of spiced butter.

4. Classic cocoa. In a saucepan, whisk together 1/2 cup boiling water, 1/4 cup sugar, and unsweetened cocoa powder. Stir in 1.5 cups milk, 1/2 cup heavy cream, and 1/2 teaspoon vanilla and heat through. Garnish with whipped cream and chocolate chips.

5. Hot chocolate, Spanish style. In a saucepan, slowly heat 85g of finely chopped dark chocolate with 1/4 cup water, stirring until the chocolate is melted. Gradually whisk in 3/4 cup milk and 2 teaspoons sugar; heat through. Top with whipped cream.

6. Mexican hot chocolate. In a saucepan, heat 1 disk (about 90 g) of chopped Mexican chocolate with 1/4 cup water until melted. Gradually add 3/4 cup milk, whisking until foamy. Add 45 ml of chocolate liqueur, if desired. Sprinkle with chili powder.

7. Cocoa with cardamom. Prepare cocoa (No. 4), sweetening the whipped cream with brown sugar. Sprinkle with ground cardamom.

8. Hot chocolate with Nutella. Heat 1/4 cup milk and 3 tablespoons Nutella in a saucepan, whisking constantly. Add 1 cup milk and whisk until foamy. Garnish with whipped cream and hazelnuts.

9. Coconut hot chocolate. In a saucepan, whisk together 2 oz (55 g) chopped bittersweet chocolate, 3/4 cup unsweetened coconut milk, 1/4 cup water, and 2 teaspoons sugar. Garnish with whipped cream, coconut, and slivered almonds.

10. Tea with spices and maple syrup. Bring 2 cups of milk to a boil; add 2 spiced tea bags and steep for 10 minutes. Stir in 1/4 cup of maple syrup.

11. White chocolate with masala spices. In a saucepan, heat and whisk together 1 cup milk, 1/4 cup heavy cream, 2 oz chopped white chocolate and 1 tsp. spices for masala teaTop with whipped cream and masala spices.

12. Hot Toddy cocktail. Steep 1 tea bag and 1 star anise in 3/4 cup hot water for 5 minutes. Add 30 ml brandy, 2 tsp honey, a little lemon juice, and a cinnamon stick.

13. Hot ginger cocktail. Steep 1 tablespoon of grated ginger in 1 cup of hot water for 15 minutes. Add about 30 ml of bourbon and garnish with a lemon wedge.

14. Classic eggnog. In a saucepan, heat 950 ml of milk and heavy cream, 1 teaspoon each of cinnamon, ginger, and nutmeg. Whisk 12 egg yolks with 1 cup of sugar; add to the milk mixture and cook, whisking, until thickened. Beat 12 egg whites until stiff peaks form, then beat in 1/3 cup of sugar. Whisk into the hot milk mixture. Cool.

15. Alcoholic eggnog. Make eggnog (No. 14), add about 30 ml of bourbon or rum.

16. Eggnog with ice cream. In a pitcher or punch bowl, whisk together 3 cups milk, 6 tablespoons sugar, and 1 teaspoon nutmeg; stir in 120 ml each brandy and rum, 60 ml chocolate crème de cacao, and 3 cups melted French vanilla ice cream.

17. Coconut cocktail. Blend 2 cans unsweetened coconut milk, 1 can sweetened condensed milk, 1 cup milk, 120 ml rum, a pinch each of cinnamon, nutmeg, cloves, and salt. Pour into a pitcher and refrigerate.

18. Apple Pie Cocktail. Combine 1/2 cup each of melted vanilla ice cream and apple juice in a glass; add a pinch of ground cinnamon and allspice. Add apple brandy, if desired. Sprinkle with cinnamon.

19. Pistachio slush. Puree 1/4 cup pistachios, 1/2 cup each water and milk, 3 tablespoons sugar, 1 teaspoon vanilla, and a pinch of salt with 3/4 cup ice in a blender until frothy and smooth. Garnish with pomegranate seeds.

20. Apple and pear punch. Simmer 3 cups each apple cider and peach nectar, 2 cinnamon sticks, 1/2 teaspoon each allspice peas and cloves in a saucepan for 5 minutes. Cool, then strain into a punch bowl filled with ice. Add 1 bottle of sparkling cider.

21. Sparkling punch with Campari. Combine 1 cup each of Campari, gin, and sweet vermouth in a punch bowl, along with 2 bottles of Prosecco and 1/2 cup of grenadine. Garnish with orange slices.

22. Grapefruit punch. In a saucepan, bring 1 cup each of sugar and water to a boil with 6 cinnamon sticks. Combine in a punch bowl with 4 cups each of pink grapefruit juice and club soda. Serve over ice. Garnish with a grapefruit twist.

23. Italian Christmas punch. In a pitcher, combine equal parts herbal liqueur (such as Strega), gin, and orange juice. Serve over ice; top with lemon-lime soda. Garnish with orange slices.

24. Punch with black tea. Peel the rind of 6 lemons in strips; mash it in a pitcher with 1 1/2 cups of superfine sugar. Add 2 cups each of brewed black tea, dark rum, cognac, and ruby ​​port, and 1/2 cup each of Triple Sec and ginger liqueur. Chill. Serve over ice; top with soda water and a lemon wedge.

25. Shirley Temple Punch. Combine 5 cups ginger ale, 2 cups orange juice, and 1/2 cup grenadine in a punch bowl. Add orange slices and maraschino cherries. Serve over ice.

26. Vosail with white wine. In a saucepan, bring 1/2 cup each water and sugar to a boil, along with 1 sliced ​​orange half, 1 sliced ​​lemon half, a 2.5 cm piece of peeled ginger, 5 cardamom pods, 5 black peppercorns, and 1 cinnamon stick. Add 2 bottles of white wine and the juice from the remaining citrus halves; heat through.

27. Mulled wine. In a saucepan, heat 3/4 cup each of sugar and water until the sugar dissolves. Remove from heat and add 2 strips of lemon zest, 10 black peppercorns, 3 cloves, 2 cinnamon sticks, 1/2 cup each of orange liqueur and gin, and 1 bottle of red wine. Let steep for 5 minutes.

28. Milkshake "White Russian". In a blender, puree 500 ml of vanilla ice cream, 1/4 cup each of vodka and coffee liqueur, and 2 tbsp of brewed espresso.

29. Ginger milkshake. In a blender, soak 8 crushed gingersnaps in 1 cup milk. Add 2 cups vanilla ice cream, 4 teaspoons molasses, and 2 teaspoons ground ginger; blend until smooth. Pour into glasses and top with crushed gingersnaps.

30. Mint milkshake. In a blender, puree 1 cup milk and 240 ml each of vanilla and mint chocolate ice cream. Pour into glasses and garnish with mint candy canes. Add about 30 ml of peppermint schnapps, if desired.

31. Plum soda. Wet the rim of a glass and dip it into the cinnamon sugar mixture. Combine 1 cup plum juice, 1/2 cup ginger ale, and 2 slices of crystallized ginger; pour into the glass. Garnish with cranberries on skewers.

32. Manhattan with port. In a shaker with ice, shake 60 ml of whiskey, 60 ml of golden port, and about 3 ml of orange bitters. Strain into a glass and garnish with a lemon twist.

33. Mocha. In a glass, combine 1/2 cup hot strong coffee, 1/4 cup each warmed vanilla vodka, chocolate liqueur, and milk and cream mixture. Top with whipped cream.

34. Mint Layered Cocktail. Pour 15 ml of chocolate crème de cacao into a shot glass. Using the back of a spoon, pour in 15 ml of peppermint liqueur to create a separate layer. Add 15 ml of Irish cream liqueur in the same manner.

35. Shots with sherry and raisins. Soak 3 tablespoons raisins in 1/2 cup warmed sherry until plump; let cool. Pour into a shaker with ice and add 6 dashes of orange bitters. Shake well and strain into short glasses. Top with lemon-lime soda; garnish with raisins.

36. Apple and ginger schorle. Peel and slice a 15 cm piece of ginger. In a saucepan, simmer 1 cup each of water and ginger ale with the ginger until the liquid is reduced by half. Strain and cool. Combine the ginger syrup with 2 cups of sparkling cider and 1/2 cup of chopped crystallized ginger. Pour into glasses with ice and garnish with cinnamon sticks.

37. Cocktail with Manischewitz wine. Combine 120 ml each of vodka and Manischewitz wine with the juice of 1 lime; pour over ice. Garnish with candied grapes.

38. Sweet green tea. In a shaker with ice, shake 3/4 cup of strongly brewed green tea, 1/4 cup of evaporated milk, and 1 tablespoon of sugar until frothy. Pour into a glass.

39. Cranberry Margarita. In a saucepan, simmer 3 cups fresh cranberries with 1/2 cup sugar and 1/4 cup water until the berries burst. Strain, reserving the syrup. In a shaker with ice, shake 3 tablespoons each of cranberry syrup and tequila, 2 tablespoons each of Triple Sec and lime juice. Pour into a glass.

40. Margarita with hibiscus. In a shaker with ice, shake 3 tablespoons each of hibiscus tea and tequila, 2 tablespoons each of Triple Sec liqueur and lime juice, and 1 teaspoon of sugar. Strain into a glass.

41. "Kir Royale". Pour 15 ml of blackcurrant liqueur into a champagne flute. Top up with champagne and garnish with a lemon twist.

42. Sparkling port. Pour 30 ml of golden port into a champagne flute and top up with champagne.

43. Saketini with kumquat. In a shaker with ice, shake 120 ml of sake and 2 teaspoons of syrup from a can of preserved kumquats (or tangerines). Strain into a martini glass; stir in the kumquat.

44. Champagne cocktail. Soak a sugar cube in bitters and drop it into a champagne flute. Top up with champagne.

45. Bloody Mary with spices. Wet the rim of the glass; dip in Old Bay seasoningFill a glass with ice. Add 1 1/2 cups tomato juice, 2 tablespoons lemon juice, 1/2 teaspoon each hot sauce, Worcestershire sauce, Old Bay dressing, and horseradish, and 45 ml vodka; stir.

46. ​​Cocktail "Bloody Bull". Combine 3/4 cup tomato juice, 1/3 cup beef broth, 1 1/2 tablespoons lemon juice, 1/4 teaspoon each Worcestershire, soy, and hot sauces, a pinch of celery salt, and 45 ml of vodka. Pour into a glass with ice; garnish with a lemon wedge.

47. Brandy slush. Bring 1 cup each of water and sugar to a boil; cool completely. Combine in a baking dish with 1.5 cups of brandy, 2 cups of orange juice, and 1/2 cup of lemon juice; freeze until fluffy. Spoon into glasses, top with soda water, and stir to desired texture.

48. Beer cocktail "Black Forest". Pour 1 bottle of chilled lager into a glass. Stir in 2 tablespoons of cherry jam, 2 teaspoons of kirschwasser, and a splash of grenadine.

49. Beer cocktail with ice cream. Place 1 scoop each of chocolate and vanilla ice cream into an ice-cold beer mug and top with cold Guinness.

50. Flip with dark beer. In a shaker with ice, shake 120 ml of stout beer, 60 ml of dark rum, 1 egg, and 2 tsp of simple syrup. Strain into a glass.




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