Autumn & winter are the seasons when we all turn to comfort food. It’s warm, reviving and delightfully nostalgic. Why shouldn’t our drinks be equally soothing? These five fall cocktails will keep you satisfied all season long.
There’s something about fall & winter that makes you want to wrap up in your softest blanket and sip on something warm. Nothing does the trick like spiked coffee, tea, cocoa or cider. We’re putting our twist on your favorite traditional fall & winter drinks.
These recipes are mouthwatering, but there’s nothing worse than a lukewarm drink that’s meant to be piping hot. Here’s a tip: pre-heat your glass! The easiest way is to microwave a water-filled mug for 30 seconds. You can also pour boiling water into the glass while you’re preparing the drink. Or if you’re really crunched for time and resources, you can just run hot water directly over the mug.
Grab a chair and a good book—it’s time to get comfy.
5 Comfort Cocktails You’ll Fall For
- 2 oz Baileys Irish Cream
- ½ oz Smirnoff Vanilla Twist Vodka
- 2 oz Hot Chai Tea
- Whipped Cream
- 1 sprinkle cinnamon
Directions:
- Steep 1 bag of your favorite chai tea.
- Add Baileys and vodka to mug.
- Add whipped cream to the top.
- Garnish with a sprinkle of cinnamon.
- 1 ½ oz whiskey
- 1 oz honey
- 2-3 oz lemon juice
- 3 oz hot water
Directions:
- Combine ingredients in your favorite mug.
- Combine whiskey, honey, lemon juice and hot water, then stir.
- 1 ½ oz Irish whiskey
- 1 cup fresh brewed coffee
- 1 tbsp brown sugar
- Heavy cream, slightly whipped
Directions:
- Fill footed mug or a mug with hot water to preheat it, then empty.
- Pour contents into a Collins glass and stir.
- Add the brown sugar and stir until completely dissolved.
- Blend in Irish whiskey.
- Top with the whipped heavy cream by pouring gently over the back of a spoon.
- Serve hot!
- 12 oz chocolate stout beer
- 2 cups whole milk
- 3 tbsp unsweetened cocoa powder
- 1 tbsp sugar
- 2 large scoops vanilla ice cream
Directions:
- Bring the chocolate stout to a simmer in a saucepan over medium-high heat. Cook the stout for about 10-15 minutes, or until it’s reduced to about 3/4 of a cup. Remove from the heat and set aside.
- In a separate sauce pan, warm the milk over medium heat, but don’t bring it to a boil. Add the cocoa powder, chocolate and sugar, whisking thoroughly until the mixture is smooth. Whisk in the reduced beer. Remove from the heat and set aside.
- Divide the ice cream between two mugs. Pour the stout hot chocolate over the ice cream. Serve immediately.
