Hot Cocktails for Cold Winter Days

by Miriam Reis
hot cocktails

Hot Cocktails for Cold Winter Days

Snowflakes falling from the sky, an open fire crackling, the scent of pine: the month of December is probably the most romantic and cosy of them all. And to sweeten your festive season even more, we’ve compiled six delicious recipes for hot cocktails!

(All measurements are for one serving. These hot cocktails are also delicious without alcohol if you’d prefer a booze-free alternative.)

Hot Chocolate with Salted Caramel and Vodka

Ingredients:

  • 1 cup of milk ( soy, oat, cow’s milk… you choose)
  • 40g dark chocolate (broken into small pieces)
  • A pinch of sea salt
  • 15ml caramel flavoured vodka
  • ½ tablespoon liquid cream
  • Whipped cream or chopped almonds for garnish
Hot cocktails

Method:

Heat the milk in a small saucepan until just before boiling. Remove the saucepan from the heat and add the chocolate and sea salt. Stir everything gently with a wooden spoon until the mixture has thickened a little. Once the chocolate has completely melted, stir in the vodka and cream. Fill a cup and garnish with whipped cream and a little cocoa powder or chopped almonds as desired.

The Ultimate Hot Buttered Rum

Ingredients:

  • ¼ cup soft butter
  • ¼ cup brown sugar
  • ¼ cup icing sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 cup slightly soft vanilla ice cream
  • 15ml rum
  • Whipped cream for garnish
hot buttered rum

Method:

Mix the butter and sugar in a small bowl. Add the cinnamon and nutmeg. Mix with the vanilla ice cream until all the ingredients are fully combined and a homogeneous mixture has formed. Pour 2 tablespoons of the mixture and the rum into a cup (you can freeze the rest for later). Now pour 200 ml of boiling water into the cup and stir. Add a dollop of whipped cream to taste.

Hot White Chocolate with a Kick

Ingredients:

  • 1 cup milk ( soy, oat, cow’s milk… you choose)
  • ¼ cup white chocolate, broken into small pieces
  • 15ml rum or hazelnut liqueur
  • 1 pinch of ground cinnamon
  • 1 pinch ground ginger
  • 1 pinch freshly grated nutmeg
  • 1 pinch ground cardamom
  • Mini marshmallows for garnish
hot white chocolate

Method:

Put all the ingredients (except the marshmallows) in a small saucepan and warm over medium heat, stirring constantly. The chocolate should melt completely. Use a whisk to achieve a particularly creamy consistency. Heat the mixture briefly while stirring, but make sure it doesn’t boil. Now add the rum or hazelnut liqueur. Fill a cup and garnish with mini marshmallows as desired.

Eggnog Latte with Amaretto

Ingredients:

  • ½ cup eggnog
  • ½ cup strong, hot coffee
  • 1 teaspoon sugar
  • 1 pinch of freshly grated nutmeg
  • 1 pinch of ground cinnamon
  • 15ml amaretto
  • Chocolate powder or grated chocolate for garnish

Method:

Warm the eggnog in a small saucepan. It should be very warm, but not boiling. Remove the saucepan from the heat and use a milk frother to give the eggnog a fluffy texture. Mix the coffee, sugar, amaretto and spices in a tall glass and carefully spoon the eggnog foam on top. Garnish with whipped cream and a pinch of freshly grated nutmeg or chocolate powder.

Fruity Hot Chocolate with Raspberries

Ingredients:

  • 200ml milk (soy, oat, cow’s milk… you choose)
  • ¼ cup milk chocolate (broken into small pieces)
  • ¼ cup liquid cream
  • 1 tablespoon unsweetened cocoa powder
  • 15ml Chambord (French raspberry liqueur)
  • Fresh raspberries for garnish
fruity hot chocolate with raspberries

Method:

Place the milk, milk chocolate, liquid cream and cocoa powder in a small saucepan and warm over a medium heat. Once the chocolate has completely melted, stir occasionally until the mixture has thickened a little. Fill your favourite cup with the mixture, add a dash of Chambord and stir. Garnish with fresh raspberries.

Hot Hazelnut Milk with Whisky

Ingredients:

  • 200ml milk (soy, oat, cow’s milk… you choose)
  • 1 cinnamon stick
  • 10ml whisky
  • 10ml hazelnut liqueur
  • Whipped cream and cinnamon for garnish
hot hazelnut milk with whisky

Method:

Heat the milk in a small saucepan together with the cinnamon stick and leave to infuse on a low heat for about 15 minutes. Do not forget to stir frequently so that the milk does not burn on the bottom of the pot. Remove the pot from the heat and remove the cinnamon stick. Pour the milk into a tall cup, add the whisky and hazelnut liqueur and stir briefly. Garnish with whipped cream and some ground cinnamon if desired.

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We hope you enjoy these delicious hot cocktails! Merry Christmas and Cheers!

Translated by Chelsea Cummings from Miriam Reis’s original German article: Heiße Cocktails für kalte Wintertage.

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