14 Cozy Hot Drinks for Chilly Winter Days

Some of my favorite winter moments are wrapped around a warm mug, whether the grandkids are stomping snow off their boots or Tom and I are settling in by the fire after supper. Here are fourteen hot drinks I make from the first frost until spring, including scratch cocoa, slow cooker cider, homemade chai, golden milk, a gingerbread latte and an Earl Grey London fog. All are kid friendly, with an optional splash noted for adult gatherings. Mix up a jar of cocoa or chai base on Sunday and a cozy cup is always close at hand.

1) Classic Homemade Hot Chocolate

This scratch hot chocolate uses both cocoa powder and real melted chocolate, so every sip is deep and rich. Whisking the cocoa into a little milk first makes a smooth paste that keeps lumps away. A bit of heavy cream gives it a thick, luxurious body that no envelope of mix can match.

Set up a hot cocoa bar with bowls of marshmallows, crushed candy canes, caramel sauce and cinnamon sticks. The grandkids love a mug after sledding or building a snowman. Pour it into a thermos for a holiday lights drive around the neighborhood.

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

Chop the chocolate finely so it melts quickly off the heat without turning grainy. Whole milk matters here, since lower fat milk makes a thinner, less velvety cup. Leftovers keep in the fridge for 3 days, and you can reheat them gently over low heat, whisking as they warm.

Instructions

In a medium saucepan, combine the cocoa, sugar and salt with 1/2 cup of the milk. Whisk over medium low for roughly a minute, until you have a glossy paste with no dry bits.

Gradually whisk in the cream and the other 3 1/2 cups of milk. Turn the burner up to medium and give it 4 to 5 minutes, whisking all the while, until you see steam and tiny bubbles along the rim. Keep it from boiling, since boiling milk can scorch and form a skin.

Take the saucepan off the burner and drop in the chopped chocolate. Leave it alone for a minute, then whisk until every bit has melted and the drink looks thick and silky.

Add the vanilla and give it a taste. A spoonful more sugar makes it sweeter, while another pinch of salt brings out the chocolate.

Divide among four mugs and finish with mini marshmallows, whipped cream and some chocolate curls.

To make an adult mug, add about an ounce of Irish cream liqueur or peppermint schnapps to each grown up cup before you add the toppings.

After the grandkids tasted this, the packets in my pantry never got opened again. It takes about ten minutes and makes any snowy afternoon feel like an occasion.

Extra hot chocolate keeps in the refrigerator for 3 days. Warm it slowly on the stove, whisking as you go, since the chocolate firms up a bit once it is cold.

2) White Hot Chocolate

White hot chocolate is sweet, creamy and softly scented with vanilla, a bit like sipping a melted snowflake. Real chopped white chocolate rather than chips melts into a silky, rich texture. A drop of almond extract and a pinch of nutmeg give it more depth than plain sweetness.

Serve it in clear glass mugs so the creamy white looks like fresh snow. It pairs beautifully with a plate of gingerbread cookies or buttery shortbread on a snowy afternoon. For a Christmas Eve treat, I hang a candy cane on each mug for stirring.

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

Buy white chocolate bars that list cocoa butter as an ingredient, since cheaper coatings will not melt smoothly. Measure the almond extract carefully, because a little too much tastes like medicine. If the white chocolate turns grainy, whisk in a few tablespoons of warm milk off the heat.

Instructions

Combine the milk and cream in a medium saucepan and place it over medium heat.

Heat it for 4 to 5 minutes, whisking every so often, until it steams and small bubbles appear along the rim. Do not let it reach a boil, which keeps the milk silky.

Lower the burner and drop in the white chocolate pieces. Whisk without stopping for 1 to 2 minutes, until it is fully melted. White chocolate burns quickly, so stay right there and keep the heat gentle.

Slide the pan off the heat. Whisk in the vanilla, almond extract, nutmeg and salt, then whisk hard for about 30 seconds so a little froth forms on top.

Taste it. If it is too sweet for you, add a splash of milk. If you want it thicker, let it cook on low for another minute or two.

Pour it into mugs and finish each one with whipped cream, a scattering of crushed peppermint and a few curls of white chocolate.

For adult mugs, add about an ounce of amaretto or vanilla vodka to each cup.

My granddaughter requests this every December when we pile in the car to look at Christmas lights. It looks so festive in a glass mug topped with crushed candy canes.

Read the label and choose a bar made with real cocoa butter. Inexpensive candy melts do not dissolve as smoothly and can leave the drink grainy.

3) Mexican Hot Chocolate

Mexican hot chocolate pairs deep, dark cocoa flavor with cozy cinnamon and a soft whisper of chili heat. Letting a cinnamon stick steep in the warm milk layers in flavor right from the start. A vigorous whisk at the end gives it the light, foamy top the traditional drink is known for.

Churros or cinnamon sugar cookies on the side are perfect for dipping. It makes a fun dessert drink after a family taco night. For the grandkids, I leave out the cayenne and chili powder so theirs is just sweet and cinnamony.

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

Start with just a pinch of cayenne, since the heat builds as you sip. Bittersweet chocolate with 60 to 70 percent cacao gives the deepest flavor. If you froth it in a blender, fill it only halfway and hold a towel over the vented lid, because hot liquid expands.

Instructions

Pour the milk into a medium saucepan, add the cinnamon stick and place it over medium heat.

Heat for 5 to 6 minutes, until steaming with little bubbles at the rim. Switch off the burner and leave the cinnamon stick in for 5 minutes so its flavor seeps into the milk.

Lift out the cinnamon stick and set the pan back on medium low. Whisk in the cocoa, sugar, salt, ground cinnamon, chili powder and cayenne until smooth.

Add the bittersweet chocolate and keep whisking for 2 minutes, until melted and the drink turns thick and shiny.

Take it off the heat and add the vanilla. For the classic foam, whisk as hard as you can for 30 seconds, or give it a quick buzz with an immersion blender.

Taste, and add another pinch of cayenne if you would like more warmth.

Fill the mugs, add whipped cream and a little ground cinnamon, then tuck a cinnamon stick into each one for stirring. Grown ups may enjoy a splash of tequila or coffee liqueur.

Tom puts hot sauce on nearly everything, so naturally this is his favorite cocoa. The grandkids enjoy it too when I go easy on the cayenne.

If little ones are drinking it, add only a tiny pinch of cayenne and save more for the adult cups. The heat creeps up as you sip, so add it slowly.

4) Slow Cooker Mulled Apple Cider

This mulled cider is sweet and tangy and smells wonderful with cinnamon, cloves, star anise and bright orange. The slow cooker coaxes the spices gently for hours, so the flavor turns full and mellow but never bitter. Your whole home will smell like the holidays while it warms.

Keep the slow cooker on a side table with a ladle, mugs and a bowl of cinnamon sticks so guests can help themselves. It is perfect for a tree trimming party or after a hayride. A plate of cider donuts or apple cake makes it a classic fall gathering.

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

Choose fresh, unfiltered apple cider rather than clear apple juice, which tastes thin once it is warmed. Taste the cider after 2 hours, and if the clove flavor is getting strong, pull the spice bundle early. Leftover cider keeps for 5 days in the fridge and reheats well on the stove.

Instructions

Pour the gallon of cider into a 6 quart slow cooker.

Put the whole cloves and allspice in a small cheesecloth bundle or a tea ball, which saves you from chasing tiny spices around later, and drop it into the cider.

Add the orange rounds, apple slices, cinnamon sticks, star anise and ginger. Taste the cider and add the brown sugar only if it seems quite tart.

Put the lid on and heat it for 3 to 4 hours on LOW, or 1 1/2 to 2 hours on HIGH, until it is steaming and smells richly spiced. Try to keep it from boiling, since that can make the spices bitter.

Lift out the spice bundle, the ginger slices and the star anise. Let the fruit keep floating on top because it looks so pretty.

Switch the cooker to WARM and scatter in the cranberries right before company comes. It will stay at a good temperature for as long as 4 hours.

Ladle into mugs with a cinnamon stick in each. For grown ups, add about an ounce of spiced rum or bourbon to their own mugs instead of spiking the whole batch.

I count on this for every winter gathering because it more or less serves itself. Friends fill their own mugs while I get to visit instead of hovering over the stove.

Extra mulled cider will last up to a week in the refrigerator. Boil it down on the stove until it is reduced by half and you have a quick syrup for pancakes or a glaze for pork.

5) Wassail

Wassail is a centuries old English holiday punch of cider and citrus juices simmered with warm spices. Orange, cranberry and lemon make it a bit brighter and more tart than ordinary mulled cider. Oranges studded with cloves look festive in the pot and perfume the kitchen as it heats.

Caroling parties are where this drink began, so serve it when friends go house to house. A tray of shortbread or a bowl of warm spiced nuts makes a nice pairing for the grownups. The kids love the clove studded oranges floating like little ornaments.

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

Poke holes in the orange with a skewer or toothpick before pushing in the cloves, and they go in much easier. Pure cranberry juice makes a tart wassail, while cranberry juice cocktail makes a sweeter one. You can make it a day ahead, chill it with the fruit removed, and gently reheat it before guests arrive.

Instructions

Combine the cider with the orange, cranberry and lemon juices in a big stockpot.

Add the brown sugar, ginger and nutmeg and stir until the sugar disappears.

Poke around 15 cloves into the orange peel in a polka dot pattern, then cut the orange into thick rounds and drop them into the pot. Add the rest of the loose cloves along with the cinnamon sticks and lemon slices.

Place the pot on medium high and bring it to a gentle boil, which takes about 10 minutes.

Turn the burner to low and let it bubble softly without a lid for 30 minutes so the spices flavor the juices. Stir now and then and keep it from boiling hard.

Taste it and add a little more brown sugar if it is too tart. Use a slotted spoon to scoop out the loose cloves, but leave the fruit rounds in for garnish.

Ladle the wassail into mugs with an orange round in each. Hold the pot on the lowest heat, or pour it into a slow cooker on the WARM setting so guests can help themselves.

For grown up mugs, add about an ounce of brandy or dark rum to each cup.

On Christmas Eve we always have a pot of wassail going while the grandkids open their one early gift. I love that it dates back to carolers going house to house.

You can make it a day early, cool it and keep it in the refrigerator. Rewarm it gently in a pot or a slow cooker before guests arrive so the day of the party is calm.

6) Pumpkin Spice Latte

This homemade pumpkin spice latte is creamy and gently sweet, and it tastes like actual pumpkin instead of only syrup. A spoonful of real puree gives the milk body and a soft, earthy squash flavor. Maple and warm spices finish it off, giving you a coffee shop treat for pennies.

Big mugs on a chilly fall morning with a slice of pumpkin bread are hard to beat. It is my favorite treat after raking leaves with Tom. When friends come for coffee, I set out a plate of ginger cookies alongside.

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

Pure pumpkin puree is the one you want, not pumpkin pie filling, which already has sugar and spice. Make a big batch of the pumpkin milk and keep it in the fridge for up to 3 days. Whisk it again before reheating, since the puree settles to the bottom.

Instructions

Whisk the milk, pumpkin, maple syrup and sugar together in a small saucepan, then add the pumpkin pie spice, cinnamon and salt and whisk again.

Place the pan on medium and heat it for 4 to 5 minutes, whisking now and then, until it steams and small bubbles appear along the rim. Do not let it boil.

Take the pan off the burner and whisk in the vanilla.

To make it foamy, whisk hard for 30 seconds, use a handheld frother, or blend it for 15 seconds with the lid vent open and a kitchen towel held over the top.

Split the hot coffee or espresso between two big mugs.

Pour the pumpkin milk over the coffee, using a spoon to hold back the foam at first, then spoon the foam over the top.

Finish each mug with whipped cream and a light sprinkle of pumpkin pie spice. To make a pumpkin steamer for kids, leave out the coffee and serve the warm pumpkin milk by itself.

For an adult version, add about an ounce of bourbon or cinnamon liqueur to each mug.

The winter I finally nailed this recipe, I stopped going through the drive through. It tastes better, and I can sip it in my robe and slippers.

Whisk up a big batch of the pumpkin milk and store it in a jar in the refrigerator for 5 days. Shake it hard, then heat a single cup whenever you want one.

7) Homemade Chai Tea Latte

Cardamom, cinnamon, cloves and fresh ginger give this homemade chai latte its warm, spicy character. A pot of simmering whole spices makes a deeply fragrant concentrate that tastes much fresher and livelier than any boxed version. Crowned with frothy milk, it is creamy, soothing and lightly sweet.

Pair it with a plate of shortbread or biscotti for a quiet afternoon break. It is lovely for a book club or a visit with friends. In summer, the same concentrate poured over ice with cold milk makes a refreshing iced chai.

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

Crush the cardamom pods with the flat side of a knife just until they crack open. The concentrate keeps for a week in the fridge, so a double batch saves time. A strong black tea like Assam stands up to the milk better than a delicate one.

Instructions

Put the water in a medium saucepan and add the cinnamon sticks, cloves, crushed cardamom, peppercorns, ginger and star anise.

Bring it to a boil over medium high, then lower the heat and let it simmer for 10 minutes so the spices flavor the water. Your kitchen will smell incredible.

Take the pan off the burner, drop in the tea bags and let them steep for 5 minutes. Set a timer, because longer steeping makes the tea bitter.

Lift out the tea bags, pressing them lightly, then add the vanilla and brown sugar, stirring until the sugar melts away. Pour the concentrate through a fine strainer into a heatproof pitcher.

Warm the milk in a small pan on medium for 3 to 4 minutes, until steaming, and whip it into a foam with a whisk or frother.

Fill each mug about halfway with the hot chai and spoon the foamy milk over it.

Sprinkle with cinnamon and serve. For adults, a splash of bourbon or spiced rum is delicious.

Chai is my midafternoon pick me up on gray winter days when I want something warm that is not coffee. With the concentrate ready, it is as simple as pouring milk.

Store the strained concentrate in a jar in the refrigerator for as long as a week. Combine equal parts concentrate and milk and warm it in the microwave, or serve it over ice when spring comes.

8) Golden Milk

Golden milk is a soothing, sunshine yellow drink of warm milk steeped with cinnamon, ginger and turmeric. Black pepper and a spoonful of coconut oil help the earthy flavor of the turmeric come forward. It is mildly sweet, comforting and lovely to sip before bed.

Sip it from a favorite mug about an hour before bed as a cozy evening ritual. It pairs nicely with a few dates or a small oatmeal cookie. Tom was skeptical at first, but now he asks for a cup on cold nights.

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

Almond milk can separate if it boils, so keep the heat lower and watch it closely if you use it. Fresh turmeric root works in place of the ground spice, using about a 1 inch piece, finely grated. Wear an apron, because turmeric stains clothing just as easily as it stains pans.

Instructions

Pour the milk into a small pot and add all of the spices, including the turmeric, the cinnamon, the ground and fresh ginger, the cardamom and the black pepper.

Whisk thoroughly to break up the spices, because turmeric tends to clump and float on the surface.

Set the pan on medium and heat it for 4 to 5 minutes, whisking every so often, until the milk steams and tiny bubbles show at the edges.

Lower the burner and let it barely bubble for 5 minutes, so the fresh ginger flavors the milk and the spices soften. Keep it from boiling hard.

Take the pan off the heat and stir in the honey, the coconut oil and the vanilla until the oil has melted.

Strain the milk into two mugs, leaving the ginger slices and any gritty spice behind.

Froth each mug for a few seconds with a whisk for a light foam, add a cinnamon stick and serve warm. Rinse the pan and whisk at once, because turmeric leaves yellow stains.

I began making golden milk when I wanted a warm drink in the evening without caffeine. Now it is how I wind down after the dishes are done and the house goes quiet.

Keep a premixed jar of the dry spices in the cupboard and use about 1 1/4 teaspoons for each mug. Whisk a spoonful into hot milk with a little honey for a bedtime drink in two minutes.

9) Honey Lemon Ginger Tea

Fresh ginger gives this lemony honey tea a bright, soothing warmth. Slices of ginger simmered with cinnamon and cloves create a mellow heat you feel all the way down. A squeeze of lemon and a good spoonful of honey round out the spice for a mug that feels like a warm blanket.

When someone in the family has the sniffles or a scratchy throat, this is the mug I make. Pour it into a thermos for a cold football game or a winter walk. A few honey sticks on the side let everyone sweeten their own.

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

Leave the peel on the ginger and just scrub it well, slicing it thin to release more flavor. Let the strained tea cool for a minute before adding the honey so its flavor stays bright. A jar of the strained ginger base keeps in the fridge for up to 5 days, and you can reheat a cup at a time.

Instructions

Put the water in a medium saucepan and add the ginger slices, cinnamon sticks and cloves.

Bring it to a boil on high, then lower the heat and let it bubble gently for 10 to 15 minutes. The more time it gets, the spicier and more gingery it gets.

If you would like some caffeine, switch off the burner, add the black tea bags and let them steep for 3 to 4 minutes before pulling them out.

Pour the tea through a fine strainer into a heatproof pitcher and throw away the ginger and spices.

Add the honey and lemon juice and stir until the honey melts in. If you enjoy a little warmth at the back of your throat, add the pinch of cayenne. Taste and add more honey if needed.

Drop a lemon round into each mug, pour the hot tea over it and tuck in a sprig of mint.

To make a hot toddy, add 1 1/2 ounces of bourbon or whiskey to a single adult mug and serve it right away.

I put a pot of this on the stove the minute anyone in the family starts to sniffle. It is also a lovely drink without caffeine for any frosty evening.

Simmer a big batch of the ginger base and keep it in the refrigerator for as long as 5 days. Warm one mug at a time and add fresh lemon and honey as you go.

10) Gingerbread Latte

A gingerbread latte tastes like a warm holiday cookie melted into your morning coffee. A quick stovetop syrup of molasses and ground ginger lends a dark, spicy sweetness with a little bite. Foamy milk and a cloud of whipped cream turn an ordinary cup into a celebration.

Balance a small gingerbread cookie on the rim of each mug for a cute touch. This is my Christmas morning coffee, sipped by the tree while the grandkids open presents. Leftover syrup makes a lovely little gift in a jar tied with a ribbon.

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

Store the extra syrup in a jar in the fridge for up to 2 weeks. Choose regular unsulphured molasses rather than blackstrap, which is bitter and too strong. Keep the milk below a boil, because overheated milk tastes flat and will not froth as well.

Instructions

Start with the syrup. Put the water, brown sugar and molasses in a small saucepan along with the ginger, cinnamon, cloves and nutmeg.

Bring it to a simmer on medium, stirring until the sugar dissolves, then let it bubble gently for 3 to 4 minutes, until a little thicker. Take it off the burner and stir in the vanilla.

In a second saucepan, warm the milk on medium for 4 to 5 minutes, until it steams and little bubbles appear at the edges.

Whip the milk into foam with a whisk or frother. Another trick is to seal it in a heatproof jar, wrap the jar in a towel and shake.

Add 2 tablespoons of the syrup to each of two mugs, pour in the hot coffee and stir.

Pour the foamy milk into each mug, spooning the froth over the top.

Add whipped cream and some gingersnap crumbs. To make one for kids, leave out the coffee and stir the syrup straight into the warm milk.

For grown up mugs, add about an ounce of cinnamon whiskey or spiced rum.

This is my December morning habit while the grandkids hang ornaments on the tree. While the syrup simmers, the house smells like a cookie exchange.

The syrup stays good in a jar in the refrigerator for 2 weeks. Pour it over pancakes or stir some into hot chocolate for another festive treat.

11) Peppermint Mocha

A peppermint mocha brings rich chocolate, strong coffee and cool mint together in a single festive cup. Real chocolate melted into the milk makes it thick and creamy in a way bottled syrups never could. Crushed candy canes sprinkled on top bring crunch, sweetness and a cheerful bit of red.

Hook a mini candy cane over the rim of each festive mug. It is the perfect treat while wrapping presents or watching a holiday movie. Pair it with a plate of chocolate crinkle cookies for an extra sweet afternoon by the fire with someone you love.

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

Use pure peppermint extract, not mint extract, which contains spearmint and tastes like toothpaste. Crush the candy canes in a zip top bag with a rolling pin just before serving so they stay crunchy. If you like a stronger coffee flavor, use the espresso option instead of brewed coffee.

Instructions

Put the cocoa, sugar and salt in a small saucepan with 1/4 cup of the milk. Whisk over medium low for about a minute, until you have a smooth paste.

Gradually whisk in the rest of the milk and turn the heat up to medium. Let it heat for 4 to 5 minutes, whisking now and again, until it steams with small bubbles around the rim.

Take the pan off the burner, add the chopped chocolate and whisk until it melts completely and the milk looks glossy and smooth.

Add the vanilla and peppermint extracts. Mint is powerful, so if you are not sure, begin with a bit less and add more after tasting.

Pour the hot coffee into two large mugs, top it with the chocolate mint milk and stir.

Crown each mocha with a big swirl of whipped cream, a few crushed candy cane bits and a thin drizzle of chocolate syrup.

For children, leave out the coffee and call it peppermint cocoa. Grown ups might like a little chocolate liqueur or peppermint schnapps stirred in.

When I make the first one of these, I know the holidays have officially arrived in our house. It feels like a fancy coffee shop treat without ever leaving my kitchen.

I stash a bag of smashed candy canes in the freezer all winter for quick toppings. They also dress up hot chocolate and a pan of brownies in seconds.

12) Hot Cranberry Punch

Hot cranberry punch is tart, sweet and a gorgeous ruby red, warmed through with holiday spices. Pineapple juice mellows the cranberry and adds a bright, fruity note that children especially enjoy. Floating berries and sprigs of rosemary make it as pretty as a holiday card.

Clear glass mugs show off the ruby color beautifully. It is a perfect alcohol free drink for a family holiday party, so the kids can join the toast. A tray of sugar cookies on the side makes it feel 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

Stick with cranberry juice cocktail, because pure cranberry juice is very tart and will need a lot more sugar. You can make it a day ahead, then reheat it gently on the stove. Run your fingers along each rosemary sprig to release the oils before tucking it in.

Instructions

Combine the cranberry juice, pineapple juice and water in a big pot.

Add the brown sugar and stir until it dissolves.

Wrap the whole cloves and allspice in a scrap of cheesecloth or put them in a tea ball so you can fish them out easily. Drop the bundle into the pot with the orange rounds and cinnamon sticks.

Heat the punch on medium high until it reaches a simmer, which takes 8 to 10 minutes, then lower the burner to low.

Let it bubble gently for 20 minutes, giving it a stir now and then, until it smells fragrant and the spices have flavored the juice. Keep it from boiling hard, which can make it taste bitter.

Lift out the spice bundle and the cinnamon sticks. Add the fresh cranberries and give them 2 minutes to warm so they bob on the surface.

Ladle into mugs and tuck a rosemary sprig and a few berries into each one. To keep it hot for a party, pour it into a slow cooker set on WARM.

For adult mugs, add about an ounce of spiced rum to each cup.

This punch was served at every Christmas open house I went to as a girl, and to me it is still the loveliest one around. Kids and grown ups both go back for refills.

Leftover punch lasts 5 days in the refrigerator. Pour it cold over ice and top it with some fizzy water for an easy second round.

13) London Fog Latte

A London fog is a creamy tea latte made with Earl Grey, sweetened with vanilla and finished with a cap of foamy milk. Bergamot in the tea gives it a soft, floral citrus flavor that feels gentle and soothing. A touch of lavender makes it extra relaxing and a little bit elegant.

Pour it into a pretty teacup with a saucer and a lemon shortbread cookie on the side. It is lovely for a rainy afternoon with a good book. I make it for my friends when we have our monthly tea and catch up.

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

Measure the culinary lavender carefully, since too much tastes like soap. Whole milk gives the best foam, though oat milk works well if you prefer it dairy free. Do not let the Earl Grey steep past 5 minutes, or the tea turns bitter.

Instructions

Boil the water in a kettle or small pot, then give it about half a minute to settle just below boiling.

Put the tea bags in a teapot or heatproof glass cup with the lavender, if you are using it. Pour the hot water over and let it steep for 4 to 5 minutes.

Meanwhile, heat the milk in a small pan over medium for 3 to 4 minutes, until steaming. Keep it from boiling.

Take the milk off the heat and stir in the sugar, salt and vanilla. Whip it with a whisk or frother until it has doubled and looks light and foamy.

Pull out the tea bags, pressing them lightly, and strain out the lavender buds. Stir in the honey until dissolved.

Divide the sweet tea between two mugs.

Pour the frothy milk into the mugs while a spoon holds back the foam, then pile the foam on last.

Sprinkle each one with cinnamon and a few lavender buds. For grown ups, a splash of gin goes surprisingly well with the bergamot.

I make this for myself on quiet afternoons when the snow is coming down and the house is peaceful. It feels like a small gift to myself.

Loose leaf Earl Grey smells even lovelier, and you will need about 2 teaspoons for each serving. If you prefer a dairy free version, oat milk foams up nicely.

14) Eggnog Latte

An eggnog latte is creamy, rich and warmly spiced, like a holiday party poured into a mug. Thinning the eggnog with some milk keeps it from feeling too heavy while still tasting indulgent. A grating of fresh nutmeg on top delivers that classic festive aroma with every sip.

Hand one to each guest as they come in from the cold on Christmas Eve. It goes perfectly with a warm cinnamon roll on Christmas morning. A cinnamon stick in each mug makes a pretty stirrer, and a plate of sugar cookies nearby never lasts long.

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

Light eggnog works here and makes a less heavy cup, though it foams a little less. If your eggnog is homemade with raw eggs, heat it gently to 160F before serving to make it safe. Leftover spiced eggnog base keeps in the fridge for 2 days, so whisk it well before reheating.

Instructions

Combine the eggnog and milk in a small saucepan, then whisk in the brown sugar, the spices and the salt.

Place it over medium low and warm it slowly for 4 to 5 minutes, whisking frequently. Thick eggnog will scorch or curdle when rushed, so keep the heat gentle and never let it boil.

Once it is steaming and hot to the touch, take it off the burner and stir in the vanilla.

Whisk or froth it for about 30 seconds, until a light foam forms.

Divide the coffee between two mugs.

Pour the foamy eggnog over the coffee and spoon the froth on top.

Add a swirl of whipped cream to each mug and grate a little fresh nutmeg over the top, which gives the whole drink its holiday aroma.

For children, skip the coffee and pour them a warm eggnog steamer. For adults, add about an ounce of bourbon or dark rum for a traditional holiday taste.

Every December I bring home a carton of eggnog with the best intentions, and this latte makes sure it gets finished. It feels like a real treat on a slow Saturday morning.

Warm the eggnog gently over low heat, because the eggs in it can curdle. If you notice small lumps, pour it through a fine strainer before you froth it.

Before You Start Cooking

For a winter get together, set up a little drink station with a slow cooker of cider or cocoa, a tray of toppings and plenty of mismatched mugs. Any leftover drink bases keep in the refrigerator for several days and warm up nicely on the stove.

I hope these mugs add a little extra warmth to your winter. Grab a soft blanket, pour yourself something special and savor a peaceful moment as the snow falls outside the window. You have earned it.