Hot buttered rum is even better with warm cider.
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This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn.
The classic Boulevardier is a favorite of ours: it's like a Negroni, but with whiskey instead of gin. In this variation, the combination is served warm, stirred into a steaming saucepan of hot apple cider.
Warm riesling is delicious when steeped with honey, lemon, and cardamom.
If you don't have mezcal on hand, you can still make this spicy and delicious hot chocolate—try using aged rum or tequila.
The ultimate spiked hot chocolate—espresso, Amaretto, and Irish whiskey make it better than Baileys.
Real butterscotch makes this spiked hot cocoa delicious.
Tequila and mint come together for an icy-hot punch in this spiked hot chocolate.
Rich hot chocolate with orange, Grand Marnier, and pisco—like a foil-wrapped chocolate orange, but better.
This drinking chocolate is rich and intense—serve it in a tiny espresso cup to avoid overdose.
"The problem with most cider drinks is that they just hang around on a hot plate all day," says Smith-Mattsson, "so the flavors get too concentrated." Here, he allows Laird's Bonded Applejack "to do most of the work," delivering powerful apple flavor and the fruit's crisp acidity without that all-too-familiar boiled-down sweetness.
Coconut milk serves as the structure, while the butter creates a rich canvas for spice, pumpkin, and rhum agricole; the result is something like a pumpkin spice muffin, but in rich, comforting drinkable form.
This mulled wine is heavy on citrus and anise flavors thanks to a generous squeeze of orange and a complex blend of spices.
Look, this isn't fancy drinking chocolate, liquid chocolate, or even hot chocolate. This is cocoa. Hot cocoa. It's light enough and not too sweet, making it highly drinkable even with a rich holiday breakfast.
"I didn't invent this one," quips McCarthy. His version makes use of AnCnoc 12-year single malt, with a squirt of honey syrup (honey cut with hot water for smoother mixing), a wedge's squeeze of lemon, and to garnish, cinnamon, star anise, allspice berries, and a coin of orange peel studded with whole cloves.
There's more to mulling cider than swirling in a couple sticks of cinnamon. This spice blend yields a balanced, flavorful cider while remaining true to the base flavor of apples.
The mere mention of the Alps evokes images of hot chocolate and flaxen-haired milkmaids, but why? But perhaps instead it should make us think of this delightful brunch drink, a drunken coffee enhanced with a little kirsch and Frangelico.
It's easy to make your own hot chocolate mix.