Cozy Drinks To Keep You Toasty!
Tis the season for cozy drinks and warm sweaters. There’s something comforting about warm seasonal drinks to keep you warm and eliminate the chill. Whether it’s tea with rum, apple cider with bourbon, or spiked hot chocolate, Mixologist Christina Mercado shares her favorite cozy drink recipes to keep you toasty this season. It is an easy recipe to make in the comfort of your own home for you and your guests.
Hot Buttered Rum
½ Tbsp butter, room temperature
1 tsp light brown sugar
¼ tsp cinnamon (powder)
Pinch nutmeg (powder)
Pinch ginger (powder)
2 oz rum
5-6 ounces of hot apple cider
In a warm mug, add the butter, sugar, and spices. Muddle gently to combine
Pour the hot cider into the glass and stir to combine
Finish with a pinch of cinnamon on top of each
Notes: This beautifully silky cocktail that definitely keeps you warm!
I recommend an aged or dark rum as they’ll go great with the fall spices, but feel free to use any rum you prefer. The same goes for the cider. Traditional hot buttered rum just uses hot water BUT when you have access to fresh cider, I definitely recommend using it as it adds the fresh taste of apples and a hint of tartness to the drink. It’s like having a warm apple pie!
Gin Hot Toddy
2 oz gin
1-inch piece of fresh ginger
0.5 oz lemon-honey syrup
6 oz herbal tea (ex: chamomile or rooibos)
Muddle ginger with simple syrup in a mixing glass.
Add gin and stir until syrup is blended in
Strain into a warmed mug, and pour in the hot tea
Finish with a slice of lemon and stone fruit of your choice!
Notes: While I love a classic hot toddy with whiskey, there are some combinations that just shine with gin. And for me, that’s with herbal tea hot toddies. I recommend using a citrus-forward gin like Tanqueray 10, or even honey focused gin like Barr Hill – but you really can’t go wrong with any. The trick with this hot toddy is to match the tea to the botanicals in your gin!
Spicy and Smokey Mezcal Hot Chocolate
2 oz mezcal
8 oz milk (whole, almond, or oat)
3 oz dark or semi-sweet chocolate
1 oz chocolate syrup*
Warm milk with chocolate syrup and bring to a simmer.
Remove from heat and mix in chocolate
Pour mezcal into a warmed mug followed by the hot chocolate
Top with a large marshmallow!
Chocolate Syrup
12 oz water
3 oz sugar
1 oz cocoa powder
1 oz heavy cream
– Whisk cocoa powder and sugar into the water and bring to a simmer
– Add cream and cook for 10 minutes while continuing to stir
– Once thickened, remove from heat and chill to room temperature before storing in the fridge
Note: Smoke and chocolate in this cocktail remind me of warm summer days by a bonfire! The key to this cocktail is advanced preparation! The chocolate syrup can be made a few days to a week in advance. You also want to give yourself time to properly heat up and make the hot chocolate. Chocolate burns, so be careful not to use too high of heat!
The smokier the mezcal the better in this cocktail (such as Montelobos Joven or El Buho). The rich chocolate combines with the earthiness of the mezcal and it really does taste like a summer bonfire with smores! And if you want to push it one step further – substitute ¼ oz of the chocolate syrup with the autumn spice syrup in the hot chocolate for an added layer of spice!
While you’re remaining cozy, spice up any of your Fall or Winter favorite drinks with an Autumn Spice Syrup. Give it a try and added to your hot black tea, your morning coffee, or even your hot chocolate!
Autumn Spice Syrup
32 oz water
22 oz brown sugar
8 oz white sugar
2 cinnamon sticks
3 one inch pieces of fresh ginger
¼ tsp ground ginger
1 tsp nutmeg, fresh ground
½ tsp clove, whole
¼ tsp black pepper, cracked
Muddle ginger into 1 tbsp of white sugar in a medium pot. Add remaining ingredients and combine. Bring to a simmer over moderate heat and let cook for 15 minutes.
Remove from the heat and let cool to room temperature.
Strain into an airtight container.
Keep in the fridge when not in use. (Keeps for 4-6 weeks!)
Notes: If you’re looking for something with a little more of a kick – try substituting it for the sugar in your old-fashioned, or even in a reposado tequila margarita! Depending on how sweet you like your drink – adjust the amount. I always start with a ¼ of an ounce, and go up from there! This syrup is designed to be concentrated in flavor and sweetness, so a little goes a long way!
Tell us on IG @Shakestirpour and @Exploretheglobaltaste what do you think!