There's no sweeter remedy for chilled bones than a steamy cup of spiked cider. PDT's winter warmer is a carol to the wassail, a ceremonial, cider-based beverage mulled with citrus and spice.
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In a season full of rich drinks like eggnog, cider, and cocoa, it can be nice to pause with a simple cup of tea. That doesn't mean that you have to forego the holiday spirit—many tea companies make special winter brews in flavors ranging from pumpkin pie to sugar plum. Which are worth picking up? Here are a few of our favorites.
Everyone's favorite breakfast pastry, now in cocktail form.
The Outcider is a classic punch with a subtle twist. Served warm, the flavor reminds us of a more complex, more aromatic version of hot spiced cider. Tea adds a lovely herbal depth to a comforting, familiar drink.
This is a classic, spiced apple punch to warm up your party.
You can adjust this chai recipe to your own personal taste and preference. The ratio of milk to water (or indeed, choice to use cow's milk at all) is perhaps the biggest variable, followed by choice and amount of sweetener. Start with an easy recipe like this, and then adjust to emphasize the qualities you like best in your masala chai.
Whether you use butternut squash or pumpkin for this cocktail from Sother Teague of Amor Y Amargo in NYC, it's a zesty, warming drink, perfect for a cool night.
There are still weeks of chilly temperatures and rain in the forecast, and a warm drink would sure hit the spot. This alcohol-free concoction has all the soothing spicy flavor without the fuzzy morning after, making it a perfect drink for weeknight sipping by the fire.
This recipe was printed in January's issue of Esquire , where cocktail historian David Wondrich noted that Dickens was particularly fond of this variety of Bishop. It's easy to see why: it's not too difficult to prepare (assuming you don't mind baking an orange), it's thoroughly warming, and absolutely delicious.
When it gets cold out and my nose gets sniffly, I happily turn to the curing power of a hot toddy. My standby recipe is from an older version of a Gourmet cookbook for hot buttered rum that combines lemon juice, maple sugar, rum, boiling water and is dotted with a pat of butter. But I wanted to add a spicy element to the mix, using ginger tea as a base for the cocktail, which provides a tiny ginger burn at the back of the throat.
The apple toddy enjoyed immense popularity during the early 1800s, and continued in regular circulation until Prohibition, when it— along with so many other forms of the liquid arts—was mostly forgotten.
What is better during the holidays than a piping mug of hot chocolate? Well, one that's been enhanced with cinnamon and cayenne powder of course. This Mexican take on the wintry beverage is creamy and rich with a spike of spiciness. Top it with whipped cream, marshmallows or whatnot.
If there's been one simple message that's come out of the Four Loko hullaballoo, it's that mixing caffeine and alcohol is a bad idea. Now that this preliminary is out of the way, let's get down to doing that very thing. There are plenty of versions of the Hot Coffee Grog floating around in the booze world. Some contain cream or butter (or, in one tiki-fied version, coconut cream), and some are laced with a range of liqueurs.