Hot Cocktail Recipes to Melt the Winter Blues

Hot Cocktail Recipes to Melt the Winter Blues

Delicious Hot Cocktail Recipes

Winter had a slow start this year, which temperatures in the 50’s in December in the Midwest and Northeast, but if there is anything these recent freezing temperatures and Winter Storm Juno have taught us is that we are still having a winter this year, and there is still a while left of it. Make the most of the remaining snowy days with these delicious hot cocktail recipes.

Black Licorice Mulled Wine

Yield: 3 cups


1 bottle (750 ml) cabernet sauvignon

1 Tbsp brandy

½ tsp coriander seed

1 4-inch cinnamon stick

1 star anise petal

¼ cup maple syrup

4 cardamom pods, slightly crushed

1 orange, juiced (save the peel)

6 whole allspice berries


  • Toast the spices on a dry skillet on high heat until it becomes fragrant, which is about half a minute.
  • Remove the skillet from the heat and transfer the spices, except the cinnamon, to a plate or resealable plastic bag.
  • In a small saucepan, bring the wine to barely a simmer and then pour into a slow cooker that is set on low heat.
  • Add the spices, orange juice, and the orange peel.
  • Cook covered in the slow cooker for two hours, and then add the maple syrup and brandy.
  • Cover the slow cooker again and cook for another 30 minutes to an hour before serving for guests.
  • Ginger Spice Cider

    Yield: 2 cocktails


    8 oz. apple cider

    4 oz. bourbon

    3 oz. ginger liqueur

    4 maraschino cherries

    Lemon juice to taste

    Cracked black pepper


  • Add the cider and bourbon to a saucepan and bring the mixture to a simmer.
  • Stir in ginger liqueur and the lemon juice, bit by bit until you achieve the desired taste.
  • Divide the cherries between two mugs and pour the hot cider over the the cherry.
  • Sprinkle the cracked pepper over the top of the mug.
  • Tequila Hot Cocoa

    Yield: 4 drinks


    ¼ cup cocoa powder

    1 Tbsp granulated sugar

    3 cups whole milk

    4 oz. milk chocolate chips

    4 oz. bittersweet chocolate chips

    4 oz. tequila

    2 oz. peppermint schnapps

    Pinch of salt

    Whipped cream

    Mint leaf for garnish


  • Add the cocoa, salt, milk, and both milk and bittersweet chocolate chips to a medium saucepan.
  • Heat the mixture over medium heat on the stove, stirring constantly, until the chocolate chips melt and the mixture is hot. Whisk the ingredients as they heat.
  • Add the tequila and peppermint schnapps.
  • Divide the mixture among four mugs and top with whipped cream. Top with a mint leaf. 
  • 21st Jan 2016