Favourite Festive Hot Drinks

Hosting a party? Try this slow-cooker hot chocolate for an easy way to serve a crowd. You could also add your favourite liqueur to each mug.

Remove the lid and stir again, then continue to cook for a further 15-20 mins. Ladle into mugs and top with the marshmallows, dollops of cream and grated chocolate.

Make the chai tea by pouring boiling hot water over the tea bag into a heatproof glass or mug. Stir in the milk until well combined.

Whisk the cream, icing sugar, mixed spice and nutmeg together to soft peaks, then dollop or pipe over the chai.

Serve with a mini mince pie on top and a light dusting of nutmeg.

Place a small saucepan over a low heat. Add the milk, cream, spices and vanilla essence. Heat gently for 2 mins until steaming, not boiling.

Meanwhile, in a medium bowl, whisk together the eggs and sugar for about 1 min until frothy and the sugar has dissolved. Add the gingerbread liqueur and the whisky.

When the milk is steaming hot, pour it into the egg mix, stirring all the time. Transfer back to the warm pan for 1 min, stirring.

Divide into 4 latte glasses. Garnish with a dusting of nutmeg and a gingerbread man, if you like.

This cocktail can also be served cold, or get ahead by making it the night before and warming gently before serving - the mixture keeps for a couple of days in the fridge.

For a Christmas cocktail that's sure to warm you up on cosy nights in, try classic mulled wine with an aromatic vermouth twist. With sweet orange juice, winter spices, fresh fruit, fragrant vermouth and some red wine, this easy cocktail is ready in just 20 minutes, so you can sit back and enjoy the festivities.

Put all the ingredients, except the rosemary, in a saucepan. Slowly bring to the boil, then boil for 1 min. Reduce the heat; simmer for 15 mins.

Ladle into mugs or heatproof glasses. Garnish with the rosemary and a cinnamon stick, if you like.

Swap the mulled wine and warm up this winter with this hot buttered cognac recipe. Infuse cognac with plenty of festive spices and serve warm for a cosy Christmas drink idea.

Place all the ingredients and 200ml water in a saucepan and heat gently over a medium-low heat until hot but not boiling. Allow to infuse on the hob for 5 minutes, stirring occasionally.

Strain into 2 heatproof glass mugs or brandy balloons and serve.

These indulgent, sweet lattes start with gingerbread spiced sugar syrup. Add a measure of brandy to each mugful for the ultimate warming winter drink.

Put the sugar in a saucepan with 100ml water. Heat gently, stirring, until the sugar dissolves. Bring to a boil and stir in the ginger, peppercorns, cinnamon and nutmeg.

Turn off the heat and allow it to cool completely. Strain through a fine sieve and stir in the vanilla extract.

When ready to serve, heat the milk and syrup together in a pan until steaming hot, but not boiling, whisking constantly with a wire whisk as it heats through.

Divide the espresso coffee between 4 mugs or cups and top up with the frothy milk.