28 Hot Cocktails to Warm Up with This Winter, from Hot Cocoa to Mulled Wine

Spiced tea meets rum, milk and honey. The cinnamon and ginger flavors will keep you nice and toasty.

Let this Kahlúa-laced brew simmer for a few hours while you wrap presents for the kids or make dinner.

No, sangria season is *not* over. This one’s served hot and spruced up with cinnamon sticks, cloves, citrus and brandy.

Call it a nightcap, call it liquid dessert. Either way, this bev made with butter, brown sugar and spices will give your favorite hot cocoa a run for its money.

Trust us: You so don’t need to make the trek to a local farm to get your fix. Homemade apple cider is actually a cinch to whip up yourself.

We can see it now: You, sipping a mug of rum- and brandy-spiked juice in your coziest sweater while your little cousins squabble over stocking stuffers.

Take your pick of homemade eggnog and store-bought, but don’t skip the Bailey’s-infused whipped cream.

Are you Team Bourbon or Camp Kahlúa? We’re cool with either—all we know is we’re laying the caramel sauce on thick.

Treat yourself to a few special ingredients that might not already be in your pantry, like vanilla beans and star anise.

It’s well worth making your own cider from honeycrisp apples, thanks to their signature sweet-tart flavor.

Substitute traditional black tea for something more festive, like gingerbread spice tea. It’ll pair beautifully with your favorite Scotch or whiskey.

Brown sugar, maple syrup and a slew of spices are whipped into the butter before it’s combined with the liquor.

Sure, ’tis the season for red vino. But we have zero complaints about this alternative, made with dry white wine. Try it with Pinot Grigio or Sauvignon Blanc.

A dash of cornstarch and chopped chocolate make this sipper extra thick and creamy.

The aging process gives añejo tequila notes of vanilla, cinnamon and nuts. And it turns out those flavors pair perfectly with hot cocoa.

This party cocktail has a secret: two heaping cups of apple cider. Make some for you and a friend on the stovetop or mix a big batch in the slow cooker.

Whole milk and dark chocolate make it decadent, but all its magic lies in nutty Frangelico and Irish cream.

The key? Lapsang souchong tea, a Chinese black tea that’s edgy, piney and super smoky.

The spiced cinnamon-maple simple syrup is as easy as reducing water, maple syrup and chili pepper on the stove.

Using unsweetened almond, coconut or rice milk will make this cocktail totally vegan. While horchata is often enjoyed cold, you can drink it warm, too.

The spiced butter is made with cloves, cinnamon and ground ginger. When paired with bourbon, it makes for a silky-yet-spicy bev.

Your kids are going to be beyond jealous of all those mini marshmallows. Too bad you can’t share, huh?

Reduced pineapple or orange juice gives the drink lots of zing and tart sweetness.

You’re a wizard—behind the bar, that is. Serve this one hot or cold.

Meet one of the season’s most famous snacks, this time in liquid form. The secret is homemade honeycrisp apple syrup.

No Latinx holiday party is complete without horchata, a cinnamon-spiced beverage made from rice. This one’s finished off with a few ounces of dark rum.

The recipe calls for this drink to be served cold, but we’re betting it tastes divine warm, too. Don’t forget the candy cane garnish.

Our favorite thing about this recipe is that you probably have all the ingredients in your kitchen right this second.