50 Holiday Drinks

Get in the spirit with cocktails, punch, cocoa and more.

09_Hpt_Drinks_00050.tif

09_Hpt_Drinks_00050.tif

Hot Dulce De Leche, Hibiscus Punch, Hot Buttered Rum
View More Photos

Photo by: Charles Masters

Charles Masters

Hot Dulce De Leche, Hibiscus Punch, Hot Buttered Rum
View More Photos

1. Hot Dulce de Leche Heat 2 cups milk and 1/2 cup dulce de leche in a saucepan, whisking until frothy. Add a shot of rum, if desired. Sprinkle with ground cinnamon.

2. Mulled Hibiscus Punch Simmer 2 cups dried hibiscus, 8 cups water, 1 cup sugar, 6 cloves, 2 cinnamon sticks, 1 teaspoon vanilla and a dash of nutmeg in a saucepan, 30 minutes. Strain. Serve with cinnamon sticks.

3. Hot Buttered Rum Mix 4 tablespoons softened butter with 1/2 teaspoon each vanilla, cinnamon and allspice and a pinch of nutmeg. Heat 1/2 cup pineapple juice in a mug; stir in 1 tablespoon brown sugar and 1 ounce rum. Top with a pat of the spiced butter.

4. Classic Hot Cocoa Whisk 1/2 cup each boiling water and sugar and 1/4 cup unsweetened cocoa powder in a saucepan. Stir in 1 1/2 cups milk, 1/2 cup heavy cream and 1/2 teaspoon vanilla, and heat through. Top with whipped cream and chopped chocolate.

5. Spanish Hot Chocolate Gently heat 3 ounces finely chopped dark chocolate with 1/4 cup water in a saucepan, stirring until melted. Gradually stir in 3/4 cup milk and 2 teaspoons sugar; heat through. Top with whipped cream.

6. Mexican Hot Chocolate Heat 1 disk (about 3 ounces) chopped Mexican chocolate in a saucepan with 1/4 cup water until melted. Gradually add 3/4 cup milk, whisking until frothy. Add 1 1/2 ounces chocolate liqueur, if desired. Sprinkle with chili powder.

05_Hot_Cocoa_00035.tif

05_Hot_Cocoa_00035.tif

Photo by: Charles Masters

Charles Masters

7. Sugar-and-Spice Hot Cocoa Make Classic Hot Cocoa (No. 4), but sweeten the whipped cream with brown sugar. Dust with ground cardamom.

8. Hazelnut Hot Chocolate Heat 1/4 cup milk and 3 tablespoons Nutella in a saucepan, whisking. Add 1 cup milk and whisk until frothy. Top with whipped cream and hazelnuts.

9. Coconut-Almond Cocoa Heat 2 ounces chopped bittersweet chocolate, 3/4 cup unsweetened coconut milk, 1/4 cup water and 2 teaspoons sugar in a saucepan, whisking. Top with whipped cream, coconut, and chopped almonds.

10. Maple Chai Bring 2 cups milk just to a boil; add 2 chai tea bags and steep 10 minutes. Stir in 1/4 cup maple syrup.

11. White Chocolate Chai Heat 1 cup milk, 1/4 cup heavy cream, 2 ounces chopped white chocolate and 1 teaspoon chai spice blend in a saucepan, whisking. Top with whipped cream and chai spice.

12. Hot Tea Toddy Steep 1 tea bag and 1 star anise pod in 3/4 cup hot water, 5 minutes. Add 1 ounce brandy, 2 teaspoons honey, some lemon juice and 1 cinnamon stick.

13. Hot Gingerman Steep 1 tablespoon grated ginger in 1 cup hot water, 15 minutes. Add a shot of bourbon and garnish with a lemon wedge.

14. Classic Eggnog Heat 1 quart each milk and heavy cream with 1 teaspoon each cinnamon, ginger and nutmeg in a saucepan. Beat 12 egg yolks with 1 cup sugar; add to the milk mixture and cook, whisking, until thick. Beat 12 egg whites until stiff peaks form, then beat in 1/3 cup sugar. Whisk into the hot yolk mixture. Chill.

15. Boozy Eggnog Make Classic Eggnog (No. 14) and top with a shot of bourbon or rum.

16. French Vanilla Eggnog Whisk 3 cups milk, 6 tablespoons sugar and 1 teaspoon nutmeg in a pitcher or punch bowl; whisk in 4 ounces each brandy and rum, 2 ounces crème de cacao and 3 cups melted French vanilla ice cream.

17. Coconut Nog Blend 2 cans unsweetened coconut milk, 1 can sweetened condensed milk, 1 cup milk, 4 ounces rum and a pinch each of cinnamon, nutmeg, cloves and salt. Pour into a pitcher; chill.

18. Apple Pie Nog Mix 1/2 cup each melted vanilla ice cream and apple juice in a glass; add a pinch each of ground cinnamon and allspice. Add apple brandy, if desired. Dust 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 in a blender with 3/4 cup ice until smooth and foamy. Garnish with pomegranate seeds.

20. Apple-Pear Punch Simmer 3 cups each apple cider and pear nectar, 2 cinnamon sticks and 1/2 teaspoon each whole allspice and cloves in a saucepan, 5 minutes. Chill, then strain into a punch bowl of ice. Add 1 bottle sparkling cider.

21. Campari Fizz Punch Mix 1 cup each Campari, gin and sweet vermouth, 2 bottles prosecco and 1/2 cup grenadine in a punch bowl. Garnish with orange slices.

06_PinkGrapefruit_Punch_00023.tif

06_PinkGrapefruit_Punch_00023.tif

Photo by: Charles Masters

Charles Masters

22. Pink Grapefruit Punch Bring 1 cup each sugar and water to a boil in a saucepan with 6 cinnamon sticks. Mix with 4 cups each pink grapefruit juice and seltzer in a punch bowl. Serve over ice. Garnish with a grapefruit twist.

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

24. Black Tea Punch Remove the zest from 6 lemons in strips; muddle with 1 1/2 cups superfine sugar in a pitcher. Add 2 cups each brewed black tea, dark rum, cognac and ruby port, and 1/2 cup each triple sec and ginger liqueur. Chill. Serve over ice; top with seltzer and a lemon slice.

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

26. White Wine Wassail Boil 1/2 cup each water and sugar in a saucepan with 1 sliced orange half, 1 sliced lemon half, a 1-inch piece sliced peeled ginger, 5 cardamom pods, 5 black peppercorns and 1 cinnamon stick. Add 2 bottles white wine and the juice from the remaining citrus halves; heat.

27. Mulled Red Wine Heat 3/4 cup each sugar and water in a saucepan until the sugar dissolves. Off the heat, add 2 strips lemon zest, 10 black peppercorns, 3 cloves, 2 cinnamon sticks, 1/2 cup each orange liqueur and gin and 1 bottle red wine. Steep 5 minutes.

28. White Russian Shakes Puree 1 pint vanilla ice cream, 1/4 cup each vodka and coffee liqueur and 2 tablespoons brewed espresso in a blender.

29. Gingersnap Shakes Soak 8 crushed gingersnaps in 1 cup milk in a blender. Add 2 cups vanilla ice cream, 4 teaspoons molasses and 2 teaspoons ground ginger; blend. Pour into glasses and top with crushed gingersnaps.

30. Peppermint Shakes Puree 1/2 pint each vanilla and mint chip ice cream with 1 cup milk in a blender. Pour into glasses and garnish with peppermint sticks. Add a shot of peppermint schnapps, if desired.

01_Cranberry_Margarita_00029.tif

01_Cranberry_Margarita_00029.tif

Photo by: Charles Masters

Charles Masters

31. Sugar Plum Soda Moisten the rim of a glass and dip it in cinnamon-sugar. Mix 1 cup plum juice, 1/2 cup ginger ale and 2 pieces chopped crystallized ginger; pour into the glass. Garnish with skewered cranberries.

 

 

07_Port_Manhattan_00025.tif

07_Port_Manhattan_00025.tif

Photo by: Charles Masters

Charles Masters

32. Port Manhattan Shake 2 ounces whiskey, 2 ounces tawny port and 3 dashes orange bitters in a cocktail shaker with ice. Strain into a glass and garnish with a lemon twist.

33. Mochaccino Cocktail Combine 1/2 cup strong-brewed hot coffee and 1/4 cup each warmed vanilla vodka, chocolate liqueur and half-and-half in a glass. Top with whipped cream.

34. Peppermint Stripe Pour 1/2 ounce crème de cacao into a shooter glass. Pour in 1/2 ounce crème de menthe over the back of a spoon to form a separate layer. Top with 1/2 ounce Irish cream liqueur in the same manner.

35. Sherry Fruitcake Shots Plump 3 tablespoons raisins in 1/2 cup warmed sherry; cool. Pour into a cocktail shaker filled with ice and add 6 shakes orange bitters. Shake well, then strain into shot glasses. Add a splash of lemon-lime soda; garnish with the raisins.

08_AppleGinger_Fizz_00041.tif

08_AppleGinger_Fizz_00041.tif

Photo by: Charles Masters

Charles Masters

36. Apple-Ginger Spritzers Peel and slice a 6-inch piece of ginger. Simmer 1 cup each water and ginger ale in a saucepan with the ginger until reduced by half. Strain and chill. Mix the ginger syrup with 2 cups sparkling cider and 1/2 cup chopped crystallized ginger. Pour into ice-filled glasses and garnish with cinnamon sticks.

37. Manischewitz Cocktail Combine 4 ounces each vodka and Manischewitz and the juice of 1 lime; pour over ice. Garnish with a sugared grape.

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

39. Cranberry Margarita Simmer 3 cups fresh cranberries in a saucepan with 1/2 cup sugar and 1/4 cup water until they burst. Strain, reserving the syrup. Shake 3 tablespoons each cranberry syrup and tequila and 2 tablespoons each triple sec and lime juice in a cocktail shaker with ice. Pour into a glass.

40. Hibiscus Margarita Shake 3 tablespoons each hibiscus tea and tequila, 2 tablespoons each triple sec and lime juice, and 1 teaspoon sugar in a cocktail shaker with ice. Strain into a glass.

04_Kumquat_Saketini_00023.tif

04_Kumquat_Saketini_00023.tif

Photo by: Charles Masters

Charles Masters

41. Kir Royale Pour 1/2 ounce crème de cassis into a flute. Top with champagne and garnish with a lemon twist.

42. Sparkling Port Pour 1 ounce tawny port into a flute and top with champagne.

43. Kumquat Saketini Shake 4 ounces sake and 2 teaspoons syrup from a jar of kumquats (or a can of mandarin oranges) in a cocktail shaker with ice. Strain into a martini glass; drop in a kumquat.
 

02_Champagne_Drinks_00027.tif

02_Champagne_Drinks_00027.tif

Photo by: Charles Masters

Charles Masters

44. Champagne Cocktail Saturate a sugar cube with bitters and drop into a flute. Top with champagne.

45. Old Bay Bloody Mary Moisten the rim of a glass; dip in Old Bay Seasoning. Fill with ice. Add 1 1/2 cups tomato juice, 2 tablespoons lemon juice, 1/2 teaspoon each hot sauce, Worcestershire sauce, Old Bay and horseradish, and 1 1/2 ounces vodka; stir.

46. Bloody Bull Mix 3/4 cup tomato juice, 1/3 cup beef broth, 1 1/2 tablespoons lemon juice, 1/4 teaspoon each Worcestershire sauce, soy sauce and hot sauce, a pinch of celery salt and 1 1/2 ounces vodka. Pour into an ice-filled glass; garnish with lemon.

47. Brandy Slushes Bring 1 cup each water and sugar to a boil; cool completely. Mix with 1 1/2 cups brandy, 2 cups orange juice and 1/2 cup lemon juice in a baking dish; freeze until slushy. Scoop into glasses, top with seltzer and stir to desired slushiness.

48. Black Forest Beer Pour 1 bottle chilled lager into a glass. Stir in 2 tablespoons sour cherry preserves, 2 teaspoons kirsch liqueur and a splash of grenadine.

49. Stout Float Put 1 scoop each chocolate and vanilla ice cream in a frosty beer mug and top with cold Guinness.

50. Stout Flip Shake 4 ounces stout beer, 2 ounces dark rum, 1 egg and 2 teaspoons simple syrup in a cocktail shaker with ice. Strain into a glass.

7 Holiday Drinks

See All Photos

Hot Dulce de Leche (No. 1)

Heat 2 cups milk and 1/2 cup dulce de leche in a saucepan, whisking, until frothy. Add a shot of rum, if desired. Sprinkle with ground cinnamon.

Photo By: Charles Masters

Mulled Hibiscus Punch (No. 2)

Simmer 2 cups dried hibiscus, 8 cups water, 1 cup sugar, 6 cloves, 2 cinnamon sticks, 1 teaspoon vanilla and a dash of nutmeg in a saucepan, 30 minutes. Strain. Serve with cinnamon sticks.

Photo By: Charles Masters

Hot Buttered Rum (No. 3)

Mix 4 tablespoons softened butter with 1/2 teaspoon each vanilla, cinnamon and allspice, and a pinch of nutmeg. Heat 1/2 cup pineapple juice in a mug; stir in 1 tablespoon brown sugar and 1 ounce rum. Top with a pat of the spiced butter.

Photo By: Charles Masters

Sugar-and-Spice Cocoa (No. 7)

Whisk 1/2 cup each boiling water and sugar and 1/4 cup unsweetened cocoa powder in a saucepan. Stir in 1-1/2 cups milk, 1/2 cup heavy cream and 1/2 teaspoon vanilla and heat through. Top with whipped cream sweetened with brown sugar and chopped chocolate. Dust with ground cardamom.

Photo By: Charles Masters

Pink Grapefruit Punch (No. 22)

Bring 1 cup each sugar and water to a boil in a saucepan with 6 cinnamon sticks. Mix with 4 cups each pink grapefruit juice and seltzer in a punch bowl. Serve over ice. Garnish with a grapefruit twist.

Photo By: Charles Masters

Sugar Plum Soda (No. 31)

Moisten the rim of a glass and dip it in cinnamon-sugar. Mix 1 cup plum juice, 1/2 cup ginger ale and 2 pieces chopped crystallized ginger; pour into the glass. Garnish with skewered cranberries.

Photo By: Charles Masters

Port Manhattan (No. 32)

Shake 2 ounces whiskey, 2 ounces tawny port and 3 dashes orange bitters in a cocktail shaker with ice. Strain into a glass and garnish with a lemon twist.

Photo By: Charles Masters

Apple Ginger Spritzers (No. 36)

Peel and slice a 6-inch piece of ginger. Simmer 1 cup each water and ginger ale in a saucepan with the ginger until reduced by half. Strain and chill. Mix the ginger syrup with 2 cups sparkling cider and 1/2 cup chopped crystallized ginger. Pour into ice-filled glasses and garnish with cinnamon sticks.

Photo By: Charles Masters

Kumquat Saketini (No. 43)

Shake 4 ounces sake and 2 teaspoons syrup from a jar of kumquats (or a can of mandarin oranges) in a cocktail shaker with ice. Strain into a martini glass; drop in a kumquat.

Photo By: Charles Masters

Champagne Cocktails (No. 44)

Saturate a sugar cube with bitters and drop into a flute. Top with champagne.

Photo By: Charles Masters

Keep Reading

Next Up

50 Stuffing Recipes

Everyone knows that stuffing is the best part of Thanksgiving. Choose the perfect one (or two) for your feast.

50 Quick Breads

Think beyond banana bread — Food Network Magazine has dozens of sweet and savory ideas.