Crockpots: the most useful kitchen appliance for fall and winter cooking. Throw a plethora of ingredients into a slow cooker, set that baby to high-heat, and let ‘er cook! Hours later, while sparing every ounce of your effort, you have a delicious hot and ready meal. But food’s not the only tasty treat that comes out of a crockpot; warm and wonderful autumn alcohol can be made in a slow cooker, too. So slice those apples and bring out the bourbon – it’s time to make some big-batch crockpot cocktails.

Cinnamon-Pumpkin Hot Toddy: (8 servings)

  • 5 cups water
  • ½ cup pure maple syrup
  • 1/3 cup canned pumpkin
  • 1 cup rye whiskey or bourbon
  • ½ cup apple-cinnamon schnapps/cinnamon schnapps
  • whipped cream
  • ground cinnamon and/or cinnamon stick

Combine water, maple syrup, and pumpkin in a slow cooker. Cover and cook on low-heat for 3 – 4 hours or on high-heat for 1 ½ – 2 hours. Stir in rye whiskey and schnapps. Pour into mugs and serve with whipped cream and ground cinnamon/a cinnamon stick.

Recipe found on

Hot Caramel Apple Cider: (6 – 8 servings)

  • 1 quart + 1 ½ cups apple cider
  • 1 ½ cups apple liqueur
  • 1 cup spiced rum
  • ½ cup caramel-flavored syrup
  • 3 apples, chopped
  • 4 cinnamon sticks

Place everything in the slow cooker. Cook on low-heat for 1 to 2 hours. Serve warm and garnish with cinnamon sticks.

Recipe found on 

Spiced Wine Cocktail: (6 servings)

  • 1 (750 ml) bottle red wine
  • ¼ cup honey
  • 1 orange, zested and juiced
  • 2 cups apple cider
  • 5 whole cloves
  • 4 green cardamom pods
  • 2 cinnamon sticks
  • 1 whole star anise
  • ¼ cup brandy
  • orange slices, for garnish

In a large slow cooker, add wine, cider, honey, orange zest, and orange juice. Stir to mix together. Add cloves, cardamom, cinnamon, and anise. Cook on low-heat until warmed, about 30 minutes – 1 hour. Stir in brandy. Ladle into mugs and serve with an orange slice and/or cinnamon stick.

Recipe found on