Favourite Festive Hot Drinks

Whether you're feeling festive while watching a film or warming up after a winter walk, these festive hot drinks are sure to keep you feeling snug throughout this Christmas season.

Slow Cooker Hot Chocolate

Serves 8-10

1l milk
300ml double cream
200g dark chocolate, chopped
100g milk chocolate, chopped
scorched marshmallows, to serve
softly whipped cream, to serve
grated chocolate, to serve


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.

Pour the milk and double cream into the slow cooker. Add the dark chocolate and milk chocolate, then cover and cook on low for 2 hrs, stirring halfway through cooking.

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.

Mince Pie Chai Latte

Serves 1

1 chai tea bag
80ml whole milk
50ml double cream
1 tsp icing sugar
¼ tsp mixed spice
Small pinch nutmeg plus extra to serve
1 mini mince pie


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.

Gingerbread (S)nog Under The Mistletoe

Serves 4

160ml semi-skinned milk
160ml single cream
⅛ tsp ground nutmeg, plus extra to serve
⅛ tsp ground cinnamon
½ tsp vanilla essence
2 eggs
50g golden granulated sugar
150ml gingerbread Irish cream liqueur
50ml single malt Scotch whisky
Mini gingerbread men, to serve (optional)


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.

Mulled Vermouth

Serves 6

75cl bottle of red wine
160g caster sugar
300ml extra-dry vermouth
50ml freshly squeezed orange juice
2 star anise
1 cinnamon stick, plus an extra to garnish (optional)
4 cloves
3 satsumas, thinly sliced
1 pear, cored and thinly sliced
rosemary sprigs, to garnish


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.

Hot Buttered Cognac

Serves 2

100ml cognac
25g butter
1 orange, zest peeled into strips and juiced
2 small cinnamon sticks
6 cloves
¼ freshly grated nutmeg
4 allspice berries, lightly crushed
2 dried bay leaves
2 tbsp demerara sugar


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.

Gingerbread Lattes

Serves 4

65g light brown sugar
2 tsp ground ginger
4 black peppercorns
1 small cinnamon stick
¼ tsp ground nutmeg
1 tsp vanilla extract
500ml milk
200ml freshly made espresso coffee


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.