9 Special & Delicious Holiday Drinks To Make This Christmas!

Posted: Dec 19 2015


Need a last-minute gift idea? This black tea mix is fairly simple to put together, very cheap, and looks lovely. It is a deliciously fun homemade gift for the winter holidays and you can keep a few on hand for hostess gifts as well. With dried citrus and spices, the mix turns out wonderfully sweet and spicy and I bet you’ll find yourself enjoying more than one cup in the morning.  


  • 3 1/2 oz (100g) of black tea 
  • 1/2 orange 
  • 1/2 lemon 
  • 6 cloves 
  • 1 cinnamon stick 
  • 1 vanilla pod


1. Peel the superficial skin (without the white pith) of the orange and lemon with a vegetable peeler. Dry the zests in you preheated oven at 210°F (100°C) for 30 minutes. Let cool, then cut into small pieces.
2. Meanwhile, chop cloves and cinnamon coarsely with a mortar and pestle.
3. Split the vanilla pod lengthwise, then in 1 inch sections.
4. Mix all ingredients in a bowl and pour into a confectionner bag. Then slide it into a cute packaging. I ‘m sure your friends will enjoy drinking a cup of fragrant tea, knowing that it is you who concocted it just for them!


Source: Eat Well 101: Christmas Tea Recipe



One of our favorite comfort drinks. Make homemade chai tea with this delicious and simple low sugar chai tea concentrate recipe. 


  • 12 cardamom pods, gently crushed
  • 8 whole black peppercorns
  • 8 whole cloves
  • 4-inch piece of fresh ginger, sliced
  • 4 cups water
  • 4 cinnamon sticks
  • 3 whole allspice (optional)
  • 2 Tbsp. brown sugar (more or less to taste)
  • 2 star anise
  • 1 vanilla bean, sliced down the middle
  • 1/8 tsp. nutmeg
  • 4 black tea bags


Bring all ingredients except tea bags together to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, cover, and simmer for 15 minutes. Add tea bags and let steep for 5 minutes. Pour mixture through a strainer and reserve the liquid for concentrate, and let cool to room temperature.

Mix equal parts concentrate with water or milk to make chai tea. Or refrigerate in an airtight container for up to one week.

Source: Gimme Some Oven



  • 4 whole Cinnamon Sticks
  • 1/8 teaspoon Ground Cloves
  • 8 whole Allspice Berries
  • Orange Peel From 1 Orange
  • Lemon Peel From 1 Lemon
  • 1/2 cup Maple Syrup
  • 6 cups Unfiltered (fresh Squeezed Is Great) Apple Juice
  • 1/2 cup Dark Rum (optional)
Place cinnamon sticks, ground cloves, allspice berries, orange peel, and lemon peel in a medium saucepan. Pour in maple syrup and apple juice, then bring to almost a boil. Reduce the heat to its lowest setting and simmer for 30 minutes. Remove from heat and serve in mugs.

(Add a splash of rum for an adults-only version! Yum, yum, yum.


Source: The Pioneer Woman


The most decadent dark hot chocolate recipe that tastes just like the French hot chocolate found in Paris cafes. Intense, rich, and absolute heaven for any chocolate lover. Recipe based off of the famous Cafe Angelina in Paris.


  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 teaspoons powdered sugar
  • 1/2 teaspoon espresso powder (optional, but delicious. Will intensify chocolate flavor)
  • 8 ounces bittersweet chocolate, at least 70%, chopped*
  • Giant bowl of whipped cream, for serving


  1. In a medium sauce pan over medium heat, whisk together the whole milk, heavy cream, powdered sugar, and espresso powder until small bubbles appear around edges. Do not allow the mixture to boil.
  2. Remove from saucepan from heat and stir in the chopped chocolate until melted, returning the sauce to low heat if needed for the chocolate to melt completely. Serve warm, topped with lots of whipped cream

*Choose the best quality chocolate you can, as the flavor really carries the drink. I love Guittard for a splurge, Ghirardelli or Godiva, but the Trader Joe's Pound Plus 72% dark bar is quite good too. I do not recommend chocolate chips, as they contain stabilizers and do not melt as well.

Leftover French hot chocolate can be cooled to room temperature, then refrigerated in an airtight container (empty mason or jam jars work particularly well). Reheat gently the in the microwave or in a saucepan over low heat.

Recipe based off of Cafe Angelina’s Le chocolat chaud à l’ancienne dit “l’Africain,” as interpreted by several sources, including Tastebook and Cooking by the Book.

Source: Well Plated



This peppermint white hot chocolate recipe is simple to make, and perfectly sweetened with peppermint.


  • 4 cups of milk of your choice
  • 8 oz. white chocolate, chopped into small pieces (or white chocolate chips)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract (or more/less to taste)
  • optional toppings: whipped cream, crushed peppermints, marshmallows


Stir the milk and chopped white chocolate together in a medium saucepan.  Cook over medium-low heat, stirring occasionally, until the mixture comes to a simmer and the chocolate is melted.  (Do not let it come to a boil or let the chocolate burn on the bottom.)  Remove from heat and stir in vanilla and peppermint extract.

Serve warm, with optional toppings if desired.


From holiday parties to time spent cuddled next to a fire, eggnog is the signal that the holidays are here. Thankfully, it’s traditionally only served during the winter, because this is pure comfort in a glass. So, grab those ugly Christmas sweaters and celebrate the season with this luxuriously creamy libation, kissed with holiday spices. Happy holidays, friends!

Serves 8


  • 3 cups (700ml) whole milk
  • 1 cup (240ml) heavy or double cream
  • 3 cinnamon sticks
  • 1 vanilla bean pod, split and seeds removed
  • 1 teaspoon freshly grated nutmeg, plus more for garnish
  • 5 eggs, separated
  • 2/3 (130g) cup granulated sugar
  • 3/4 cup (175ml) Bacardi Dark Rum, or bourbon


In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.

Source: Jamie Oliver


Buttergrog is just one variation of the many wintry, soothing, holiday beverages popular throughout Europe. The word grog can refer to a plethora of alcoholic beverages, but simply stated it means “boozy beverage” or punch. It is said that grogs originated in the 1600’s as a way for sailors to sterilize or freshen their stored stagnant water. Throughout history spices and alcohol have been used to either prevent or mask food spoilage. From pickled roasts to heavily spiced mince pies, the spicy, holiday flavors we associate with the holidays can often be traced back to the days when peasants made due with what they had by adding a liberal “pinch” of spices. Festive nogs, grogs and Glögg’s all have endless recipe variations that may be different from one region (or house) to another.

Serves 1-2 


  • 2-3 Teaspoons Maple Syrup or Raw Sugar (to taste)
  • Organic Apple Cider (About 2 1/2 cups)
  • 1 Tablespoon Salted Butter
  • 1-2 Tablespoons Homemade Vanilla Brandy or Rum (Optional)
  • 1-2 Strips of Citrus Peel
  • 2 Whole Cloves
  • 1 Cinnamon Stick


  1. Heat apple cider and maple syrup or sugar in a small sauce pot. (Bring to a gentle simmer over low heat until it is hot.)
  2. Add citrus peel, cloves and cinnamon and allow to steep over low heat for about 5-10 minutes.
  3. Add butter and brandy to a glass and top with the warmed cider and spices.
  4. Serve warm with Lebkuchen or your favorite coffee time biscuit.

For a party portion you can mull a large pot of gently sweetened cider with the cinnamon sticks, citrus peel, and cloves. Float some lemon, orange and apple slices in the punch bowl. Keep hot and serve approximately 8 ounces with one teaspoon of butter and a tablespoon of Rum or Brandy.

Note: For an awesome winter pick me up add raw apple cider vinegar instead of rum or brandy and use raw honey instead of maple syrup. (Remember not to heat the mixture over 110 degrees!) This is a wonderful holistic way to boost your immunity, sooth stomach upsets and aid digestion.

Source: Neo-Homesteading


There you have it. These are definitely worth trying and will surely make your friends and family tummies very happy! Follow our Indulge! board on Pinterest for more for more handpicked delicious food, drink and dessert recipes :) 


Puerto Rican Coconut Milk-Rum. Creamy, decadent and delicious; Coquito is a wildly popular Christmas drink with a Latino twist, but just don't call it eggnog.


  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can condensed milk
  • 2 egg yolks
  • 2 cups fresh coconut milk or 1 (15-ounce) can coconut milk
  • Pinch salt
  • 1/4 teaspoon true Ceylon cinnamon (sold as Mexican cinnamon or canela in Hispanic markets)
  • 1 cup Puerto Rican white rum
  • Ground cinnamon


Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.

Recipe courtesy of Maricel Presilla

Source: The Food Network



Looking for a festive nonalcoholic drink recipe? Try this apple, berry, and citrus blend.


  • 1 tablespoon red or green colored sugar (optional)
  • 10 unpeeled orange wedges or chunks
  • 5 unpeeled lime wedges or chunks
  • 5 6 inches wooden skewers
  • 2/3 cup raspberry juice blend
  • 1 750 milliliter bottle sparkling apple cider or sparkling pear-apple juice, chilled


1. Sprinkle colored sugar on a piece of waxed paper. Moisten the rims of five wine glasses, one at a time, with a little water. Dip each rim in sugar and set aside for 5 to 10 minutes to dry.
2. For fruit garnish, place 2 orange wedges and 1 lime wedge onto each skewer; set aside.
3. Divide raspberry juice blend among prepared wine glasses. Being careful not to disturb the sugar on the rim, gently pour sparkling cider into each glass. Place a citrus skewer in each glass. Makes 5 servings.
Source: Recipe.com

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