Picture this: it’s late December, the wind’s howling outside like it’s got a personal grudge, and you’re curled up under a blanket that smells faintly of pine needles and dog. One sip of something steaming, spiced, and just a little boozy, and suddenly the world rights itself. That, my friend, is the magic of a proper winter hot drink. And this year I’m handing you seven of my absolute favorites—the ones I actually make when friends pile in, snow on their boots, cheeks red, asking “what smells so damn good?”
These aren’t the sad packets you shook into water in college. These are the drinks that make people linger by the stove, that turn a regular Tuesday night into something worth remembering. We’re talking mulled wine that tastes like Christmas Eve in a mug, hot buttered rum that hugs you from the inside, a next-level hot chocolate that’ll ruin you for anything else. Ready? Let’s do this.
The Lineup You’ll Actually Make All Season
Here they are, in no particular order because picking a favorite feels impossible:
- Spiced Red Wine Mulled with Citrus & Star Anise
- Hot Buttered Rum with Brown Sugar Batter (make-ahead magic)
- Mexican Café de Olla with Cinnamon, Piloncillo & Orange Zest
- Creamy Dreamy Tahini Hot Chocolate (yes, tahini—trust me)
- Chai-Spiced Apple Cider with Dark Rum Float
- Gingerbread White Hot Chocolate (the one kids and adults fight over)
- Smoky Mezcal Hot Chocolate for when you’re feeling dangerous
Now let’s actually make them, no fluff.
Ingredients & Substitutions
I’m giving you exact amounts for 4 generous mugs (or 6 polite ones). Double, triple, whatever—winter’s long.
| Drink | Key Ingredients (for 4 mugs) | Must-Have Aromatics | Booze (optional but encouraged) | Dairy/Non-Dairy Options |
|---|---|---|---|---|
| Spiced Mulled Wine | 1 bottle (750ml) dry red wine, 80ml honey, 1 orange, 1 lemon | 2 cinnamon sticks, 6 cloves, 3 star anise, 1 vanilla pod | 60ml brandy or bourbon | N/A (already vegan) |
| Hot Buttered Rum | 120g dark brown sugar, 115g unsalted butter, ½ tsp nutmeg | 1 cinnamon stick, 6 cloves | 180-240ml dark rum | Vegan butter + coconut cream works great |
| Café de Olla | 1 liter water, 100g piloncillo (or dark brown sugar), 4 tbsp ground coffee | 2 cinnamon sticks, zest of 1 orange | 60ml mezcal or coffee liqueur | Oat or almond milk to finish |
| Tahini Hot Chocolate | 700ml whole milk, 150g dark chocolate (70%), 3 tbsp tahini | Pinch sea salt, ½ tsp cardamom | 60ml bourbon or amaretto | Coconut milk + oat milk blend is killer |
| Spiced Apple Cider | 1 liter fresh apple cider, 2 tbsp maple syrup | 4 allspice berries, 2 star anise, fresh ginger | 120ml dark rum or bourbon | N/A (vegan) |
| Gingerbread White Hot Chocolate | 700ml milk, 150g white chocolate, 2 tbsp molasses | 1 tsp ginger, ½ tsp cinnamon, pinch clove | 60ml spiced rum or baileys | Coconut milk thickens beautifully here |
| Smoky Mezcal Hot Chocolate | 700ml milk, 120g dark chocolate (85%), 2 tbsp cocoa powder | Chipotle powder (just a whisper), cinnamon | 90ml mezcal | Any non-dairy milk, oat preferred |
Quick swaps that won’t ruin your life:
No piloncillo? Dark muscovado or brown sugar plus a tiny pinch extra molasses.
Star anise missing? Toss in a single clove-studded lemon wedge instead—different but still gorgeous.
Want it booze-free for the kids? Just leave it out, these all stand up naked.
Step-by-Step Instructions (That Actually Work)
Spiced Mulled Wine
Slice the orange and lemon into thick wheels—leave the peel on, that’s where the oils live. Throw everything except the brandy into a pot over the lowest heat possible. You’re not boiling, you’re whispering warmth into the wine for 25-30 minutes. When it smells like pure holiday, stir in the brandy, strain if you’re fancy (I rarely am), and serve in heatproof glasses with a fresh orange slice.
Hot Buttered Rum
Make the batter first—it keeps in the fridge for a month and honestly saves marriages in December. Cream the butter, brown sugar, spices, and a pinch of salt until fluffy. Scoop 2 heaping tablespoons into each mug, add 45-60ml rum, top with boiling water, stir like you mean it. The butter melts into glossy ribbons. Drop a cinnamon stick in there like you’re hot.
Café de Olla
Traditionalists use a clay pot, but any saucepan works. Bring water, piloncillo, cinnamon, and orange zest to a simmer until the sugar dissolves. Add coffee grounds, kill the heat, let it steep 5 minutes. Strain through a fine sieve (or don’t—rustic is fine). Pour into mugs, finish with a splash of milk or mezcal. Tastes like someone’s abuela just hugged you.
Tahini Hot Chocolate
Chop the chocolate fine. Heat the milk gently—never boil good chocolate, it seizes and judges you. Whisk in tahini first (this prevents clumps), then chocolate off the heat. Keep stirring until it’s glossy like liquid velvet. The tahini adds this nutty depth that makes people go “what IS that?” in the best way.
The rest follow the same gentle-heat principle. Low and slow is the secret to every great hot drink. Rush them and they turn bitter or split. Patience, grasshopper.
The Science Bit (Because Knowing Why Makes You Dangerous in the Kitchen)
Mulling spices need time and low heat because most flavor compounds are alcohol-soluble or fat-soluble, not water-soluble. That’s why we barely simmer—push past 78°C and you drive off the delicate top notes of citrus and star anise. Same deal with chocolate: above 90°C the cocoa butter separates and you get that sad oily sheen. Gentle heat keeps everything married.
Fat carries flavor. That’s why butter in hot buttered rum or tahini in hot chocolate makes the spices explode on your tongue. Science, baby.
Tools You Actually Need (And What You Can Skip)
A heavy-bottomed pot. That’s it.
Fancy mulling spice bags? Cute, but cheesecloth or a tea infuser does the same job for pennies.
Electric kettle speeds things up if you’re making batches for a crowd.
Microplane for fresh nutmeg and citrus zest—worth its weight in gold.
Storage, Reheating & Make-Ahead Superpowers
Most of these reheat beautifully the next day—mulled wine and cider actually taste deeper after a night in the fridge. Cool completely, store in glass jars, reheat gently (never microwave mulled wine, it kills the soul). Hot buttered rum batter lasts a month refrigerated, three months frozen. Café de olla keeps 4 days and makes killer iced coffee too.
Variations That Slay
Turn the mulled wine white with riesling, pears, and elderflower liqueur.
Make the apple cider Singapore-sling style with gin, cherry brandy, and a dash of benedictine.
Swap mezcal for tequila in the smoky hot chocolate and add a cinnamon stick stirrer that sets on fire for 3 seconds—drama.
Go full Scandinavian on the hot chocolate with cloudberries and cardamom if you can find them.
Serving & Pairing (Because Presentation Matters)
Warm your mugs first—run under hot water or stick them in a low oven. Nothing kills the vibe like a cold mug stealing your heat.
Garnish like you mean it: dehydrated orange wheels, star anise floating like tiny stars, cinnamon sticks you can stir with, torched marshmallows that ooze.
Pair the tahini hot chocolate with salty rosemary shortbread. The herb cuts through the richness like a dream. Mulled wine loves gingerbread or anything with dark chocolate. Hot buttered rum begs for mince pies still warm from the oven.
When These Drinks Shine Brightest
These are snow-day drinks. Tree-decorating drinks. 3 p.m. darkness drinks. They’re what you hand someone who just shoveled the driveway or walked home in the sleet. They’re midnight-on-Christmas-Eve drinks when the house is finally quiet and the lights are low. They’re not “fancy cocktail party” drinks. They’re “come in, take your coat off, stay a while” drinks.
Final Love Letter
Look, winter is long and gray and sometimes brutal. But a pot simmering on the stove, the smell of orange and cinnamon drifting through the house, the way everyone gathers without being asked—that’s the good stuff. These drinks aren’t complicated. They don’t need seventeen ingredients or a PhD. They just need you to take twenty minutes, turn the heat low, and let something beautiful happen.
You’ve got this. Your house is about to smell incredible.
FAQs (The Stuff You’ll Actually Wonder)
Can I make these non-alcoholic?
100%. Just skip the booze—every single one still tastes incredible. For the hot buttered rum, up the spices a touch and add a splash of vanilla extract.
My mulled wine tastes bitter—help!
You boiled it. Next time keep it under 80°C max. Bitter usually means over-extracted cloves or scorched citrus oils.
Best budget red wine for mulling?
Anything dry and not oaky—Spanish tempranillo, Chilean carmenere, or a cheap Côtes du Rhône. You’re adding sugar and spice anyway; don’t waste the good stuff.
Can I use ground spices instead of whole?
You can, but it’ll be cloudier and sometimes sharper. If that’s what you’ve got, cut the amount by half and strain well.
How do I keep drinks hot for a party?
Slow cooker on “warm” is your best friend. Or a thermos pump pot if you’re bougie. Just don’t let anything sit longer than 2 hours—safety first.
Now go make something that steams. Winter’s waiting.
