If you live in most areas of the United States, it’s starting to get pretty cold now. If you live in California or Florida, we hate you. (Not really, but can you please send us some of that heat?) Being freezing sucks, but one of the things that makes it a bit more tolerable is the promise of hot cocktails. There are the basics we see every single year, so we wanted to give you unique twists on them to keep things interesting this winter season.


Pumpkin Hot Coconut


We have three words for you: toasted mini marshmallows. Oh yeah. This Pumpkin Hot Coconut serves 2 people, so grab a friend.


  • In a medium-sized saucepan over medium heat, add 3 cups coconut milk, 1/2 cup pumpkin puree and 1/4 tsp. pumpkin pie spice. Whisk it all together until it’s warm.


  • Set the oven to broil, lay 1/2 cup mini marshmallows in a single layer on a foil-covered pan. Broil them for a couple minutes until they are nicely toasted.


  • Rim your 2 glasses with shredded coconut and then pour the coconut milk pumpkin mixture into the glasses and stir in 1.5 ounces rum into each one. Add the toasted marshmallows on top.


Blueberry Tea


If you’re a regular tea drinker, this Blueberry Tea recipe is a great way to shake up your routine.


  • Take an Irish coffee mug and sugar the rim. Add 1 oz. amaretto almond liqueur and 1 oz. Grand Marnier orange liqueur and insert a cinnamon stick.


  • Add a slice of orange to the rim or add a grind of peel into the mug.


  • Steep some Orange Pekoe tea or Earl Grey tea and then fill the rest of the glass with it.


Hot Cranberry Punch with Sage and Peppercorns


If you’re hosting any meals or parties at your house, this Hot Cranberry Punch is a great after-dinner drink. It’s warm, unexpected and a nice way for your guests to relax.


  • Place 2 tsp. black peppercorns in a medium saucepan. Stir over medium heat until fragrant, about 2 minutes. Add 2 cups cranberries (frozen or fresh), 1/4 cup honey, and 1 cup Riesling and simmer over medium heat until thick and syrupy and some of the liquid has evaporated (about 7 minutes).


  • Smash cranberries with a fork. Add the remaining wine and sage, and simmer for about 5 minutes.


  • Strain the mixture, smashing the cranberries once more, then discard solids. At this point, the strained mixture can be covered and refrigerated for up to 3 days.


  • To serve, add 1 cup Benedictine liqueur and warm over low heat until steaming.