The holidays are right around the corner, and it's getting pretty cold out there. It's time to whip out the hot drinks.
Because what's more soothing and satisfying after a long day than tucking into a mug of something warm and fragrant (with a kick of booze)?
Here are seven recipes to take the chill and edge off. You deserve it. Brought to you by the spirited home cooks' community at Food52.
- 'Tis the season! Whip up some delicious fall dishes from Food52.
- Kids want in on the fun? Check out some booze-free drinks from the Food52 community.
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A more refined version of mulled cider, this punch also calls for an off-dry white wine and fresh cranberries. The cider is quickly steeped in spices -- cloves, cinnamon, vanilla and nutmeg -- before you add the wine and cranberries, which give the punch a light rosy hue. Cordelia's concoction goes down easy, so sip slowly if you can restrain yourself! - Amanda & Merrill Get the recipe. Photo: Sarah Shatz
This starts out as a fragrant and mildly indulgent chai -- it's made with half-n-half -- and then right before serving you sling in some espresso and bourbon, and suddenly it's a drink with purpose and conviction. - Amanda & Merrill Get the recipe. Photo: Nicole Franzen
This is the cider you want mulling in a corner of the kitchen all day long during colder months -- ideally in a slow-cooker (so you can ignore it), but warming on a back burner works too. You can dip in for a mug whenever a new visitor comes in from the chill, and the sweet perfume will beckon them to the kitchen. Ody's spicing is spare, so be sure to choose a great apple cider to start. Unlike more aggressively spiced ciders, you'll really be tasting apple, just tinged with pear, citrus, ginger and spice. - Amanda & Merrill Get the recipe. Photo: James Ransom
This is a classic hot toddy (1 part dark spirit to 3 parts boiling water, sweetened) with a few tweaks. I used rye instead of the typical bourbon or whiskey, raw sugar instead of white, and I slipped in a few dried cherries and some lime zest to scent the drink. It's a revitalizing antidote post-snow-shoveling, or post-holiday-anything. By the time you reach the bottom of the mug, the cherries are plumped up and boozy. Drink and treat in one -- cheers! - Amanda Get the recipe. Photo: Sarah Shatz
This is refreshing, balanced toddy that won't make you feel as if you've been hit over the head with the booze. It turns out that bourbon and citrus are a great match, and just a hint of honey smoothes out any rough edges. - Amanda & Merrill Get the recipe. Photo: Sarah Shatz
I'm a lightweight when it comes to booze, and I'll be the first to admit that my interpretation of a "hot toddy" is a little loose. My husband loves Glühwein (German/Austrian mulled wine), but he prefers drinking white wine to red, so for this contest I decided to experiment with a white mulled wine, amped up with pear brandy. I infused the wine with cardamom and star anise, which I thought would go nicely with the white wine, as well as the more traditional triumvirate of cinnamon, ginger and cloves. To amplify the pear flavor, I added a slice of Asian pear to each drink as a garnish -- the pear softens slightly as it absorbs the warm booze and makes for a yummy treat once you've sipped the last of the wine. - Merrill Get the recipe. Photo: Sarah Shatz
Glogg is essentially mulled wine and this is such a well-thought out version. TasteFood adds Port and Cointreau, which enrich the red wine and soften its coarse edges, and the orange and spices, simmered into the alcohol, give the punch depth without exhausting you with too many aromas. Drink this soon after making, as it doesn't reheat well. But we doubt it will last that long anyhow. Cheers! - Amanda & Merrill Get the recipe. Photo: Sarah Shatz
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