The leaves are falling, soup is cooking on the stovetop, and the weather is crisp and cool (at least sometimes it is here in the South). On those chillier nights, here are three simple yet satisfying warm cocktail recipes you can make in a jiffy … plus a bonus spooky punch that’s perfect for Halloween. Cheers!
3 Cozy Cocktails for Chilly Nights
Hot Toddy
You’ll find this hot toddy on the menu at The Listening Room Café in Nashville, TN. It looks so delicious that you can almost smell the apples and whipped cream! Mix together a few simple ingredients and top with a healthy dollop of whipped cream, or if you’re feeling super-fancy, you can blend up some cold foam to top it. Either way, finish it with some seasonal cinnamon on top, and enjoy!
How yummy does this hot toddy look? Image: BRND House
Hot Toddy
Ingredients
- 1.5 oz. bourbon
- 0.5 oz. Cardamaro Amaro
- 0.5 oz. Cocchi Torino Vermouth
- 3 oz. hot spiced apple cider
Instructions
- Add bourbon, amaro, vermouth, and apple cider and stir together.
- Top with whipped cream or cold foam (instructions on how to make below).
- Sprinkle with cinnamon.
TO MAKE THE COLD FOAM:
- Pour cold milk into a blender and blend for 20 seconds. You can use any type of milk.
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Hot Buttered Rum
Fall is THE season for a hot buttered rum. And this hot buttered rum cocktail, from Andrea LeTard of the blog Andrea’s Cooktales, is ideal for after dinner. Consider it a post-meal libation and a dessert in one!
Hot buttered rum? Yes, please! Image: Andrea’s Cooktales
Hot Buttered Rum
Ingredients
- 1/2 lb. softened butter
- 1/2 lb. light brown sugar
- 1/2 lb. confectioners sugar
- 1 tsp ground cinnamon
- 1 pint vanilla ice cream
- Dark spiced rum bourbon, or any barrel-aged spirit for serving
- Cinnamon sticks for serving optional
- Whipped cream for serving optional
Instructions
- Beat together the butter, brown sugar, confectioners sugar, and cinnamon until light and fluffy. Fold in the ice cream and freeze until firm.
- Serve in mugs or heat-proof glasses with 3 tablespoons of the frozen "hot butter" and 1 shot (or to taste) of booze per cup. Top with hot water, and add a cinnamon stick and whipped cream if desired.
Spiked Peppermint Hot Chocolate
We know, we know. It’s not quite time for all things peppermint, but we had to include this spiked peppermint hot chocolate from Susannah Henry of the blog Feast + West out of Charlotte, NC. Talk about a hot chocolate game-changer! We can picture it now … curled up in our pajamas while watching Netflix and sipping on this tasty treat. Ahhhh, seasonal perfection!
What’s more festive than (spiked) peppermint hot chocolate? Image: Feast + West
Spiked Peppermint Hot Chocolate
Ingredients
FOR THE HOT CHOCOLATE
- 6 oz. quality bittersweet chocolate chopped
- 4 cups whole milk any type
- 1/2 tsp vanilla extract
- 3/4 cup 6 oz. peppermint vodka
- 1 candy cane crushed
- 4 candy canes for garnish
FOR THE WHIPPED CREAM
- 1 cup heavy whipping cream
- 2 tsp sugar
- 2 mL peppermint essential oil or peppermint extract
Instructions
- In a medium saucepan over medium heat, stir together the chopped chocolate and milk until melted (about 10 minutes).
- For 20 minutes more, whisk frequently and vigorously to prevent burning and to let air into the mixture to make it creamy.
- Reduce heat to low, and stir in the vanilla and peppermint vodka.
- Meanwhile, make the whipped cream. Combine whipping cream and sugar in the bowl of a stand mixer (fitted with the whisk attachment) or in a large bowl with a hand mixer. Mix on low speed until thickened.
- Add the essential oil and continue whipping until stiff. Peaks should form when you lift the beater(s) from the whipped cream.
- Ladle the hot chocolate into four mugs. Top with whipped cream and a sprinkle of crushed candy canes. Garnish with a candy cane.
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BONUS: Spooky Halloween Punch
When it’s time for trick-or-treating, whip up this spooky Halloween punch courtesy of Austin, TX, food blogger Jane Ko of A Taste of Koko. It’s perfect for a brisk, festive evening. Serve it at a party, with your dinner, or put it in a pitcher to keep in the fridge. This cocktail is super easy to make, and if you don’t want the alcohol, just leave out the rum and add more apple cider.
Make this for your next Halloween event get together. Image: Taste of Koko
Spooky Halloween Punch
Ingredients
- 80 oz. 10 cups Red Diamond Sweet Tea, chilled
- 64 oz. 8 cups apple cider, chilled
- 36 oz. 4.5 cups light rum
- 3 carved apples
- 1 orange sliced
- 4 cinnamon sticks
- Ice big blocks
Instructions
- Pour Red Diamond Sweet Tea, apple cider, and rum into a large punch bowl.
- Carefully add carved apples, oranges, cinnamon sticks, and ice (only when you’re ready to serve).
- Stir to combine.
- Serve!
Enjoy these warm cocktails on the chilly nights to come, and always drink responsibly. Cheers!
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