Coast to Coast Winter Drinks

Posted by Melanie Trainor

Winter time doesn’t mean cold weather for everyone, but it does mean fun, tasty cocktails. Take your guests coast to coast with these creative recipes.

Chai Eggnog with bourbon
Image courtesy of Gimmie Some Oven

Chai Eggnog


Yields: 4 Servings

  • 1 Can of Coconut Milk
  • 2 Cups of Almond Milk
  • 5 Egg Yolks
  • 1/3 Cup of Maple Syrup
  • 1/2 Tsp Ground Cinnamon
  • Pinch of Salt
  • 2 Chai Tea Bags
  • 1 Tsp of Vanilla Extract
  • Add-ins – Bourbon, Rum or Brandy
  • Combine coconut milk, almond milk, egg yolks, maple syrup, cinnamon and salt in a large saucepan. Whisk vigorously for 1 minute until completely combined and slightly frothy
  • Warm over medium heat until the combined ingredients just reach a simmer, stir occasionally so that eggs don’t cook in pan. Reduce heat to medium-low and add the tea bags, let simmer for 3 minutes, stirring occasionally. Mix in vanilla until combined
  • If desired, spike your eggnog with 1.5 oz of bourbon, rum or brandy per cup of eggnog
  • Store in heat-safe container and refrigerate for up to 3 days. Serve chilled

Snowflake Martini
Image courtesy of Delish

Snowflake Martini


Yields: 1 Serving

  • 3 oz White Chocolate Liqueur
  • 2 oz Vanilla Vodka
  • 2 Tbsp of Heavy Cream
  • 1/2 Cup of Ice
  • 1 Lemon Wedge (for rim)
  • 1/3 White Sanding Sugar (for rim)
  • Using a lemon wedge, wet the rim of glass and dip in sanding sugar
  • In a shaker, combine white chocolate liqueur with vanilla vodka and heavy cream
  • Fill shaker with ice and shake well
  • Strain mixture into glass and serve

Cranberry orange mule in a copper mug
Image courtesy of Miss Allies Kitchen

Cranberry Orange Mule


Yields: (1) 12 oz Serving

  • Cran-Orange Syrup
    • 12 oz Water
    • 1.5 Cups of Fresh Cranberries
    • 2 Tbsp of Fresh Orange Juice
    • 1 Tbsp of Maple Syrup
  • Mule
    • 3 oz of Cran-Orange syrup
    • 1.5 oz Vodka
    • 8 oz Ginger Beer
    • 1 Orange Slice
    • 1 Small Handful of Fresh Cranberries
    • Ice
    • Rosemary for Garnish
  • Add the cranberries, water, orange juice and maple syrup into a saucepan on high heat
  • Bring the pot to a boil, reduce heat to medium-low and let this sit for about 15 minutes
  • Strain this into a container
  • Once done, place in the fridge to cool
  • Put orange slice and cranberries into bottom of copper mug or glass and muddle
  • Fill mug with ice, add syrup you just made and vodka, mix well
  • Top the cup with ginger beer
  • Stir again and top with more cranberries, orange slice and rosemary

RumChata hot chocolate
Image courtesy of Delish

RumChata Hot Cocoa


Yields: 4 Servings

  • 2 1/2 Cups of Whole Milk
  • 1/4 Cup of Granulated Sugar
  • 2 Tbsp of Cocoa Powder
  • 1 Tsp of Pure Vanilla Extract
  • 6 oz of Chocolate Chips
  • 1/2 Cup of RumChata
  • 1/3 Cup of Warm Caramel
  • Whipped Cream
  • Cinnamon Sugar
  • Cinnamon Stick
  • Bring milk to a simmer in a small saucepan over medium heat. Whisk in sugar and cocoa powder, stir until no lumps remain. Add in chocolate chips and vanilla and cook, stirring occasionally until chocolate is melted. Mix in RumChata and turn off heat
  • Pour caramel into a small dish and dip cups into caramel to coat the rim. Pour hot chocolate into glass and top with whipped cream, sprinkle with cinnamon and garnish with a cinnamon stick

Blue jack frost cocktail
Image courtesy of The Blond Cook

Jack Frost Cocktail


Yields: About 5 Servings

  • Corn Syrup or Honey
  • Flaked Coconut
  • About 8 Cups of Ice
  • 1 Cup of Pineapple Juice
  • 1/2 Cup of Blue Curacao
  • 1/2 Cup of Vodka or Light Rum
  • 1/2 Cup of Cream of Coconut
  • Rim glasses with corn syrup or honey and then dip onto flaked coconut
  • In a blender, mix ice, pineapple juice, blue curacao, vodka or rum and cream of coconut until you reach your desired consistency
  • Pour into glasses and serve immediately

Beerbutter rum drink in a glass mug
Image courtesy of Delish

Butterbeer Rum


Yields: 8-10 Servings

  • 6 Cups of Water
  • 2 Cans or 12 oz of Cream Soda
  • 1 Cup of Brown Sugar
  • 1 Stick or 1/2 Cup of Unsalted Butter
  • 1/2 Cup of Butterscotch Syrup
  • 3 Cinnamon Sticks
  • 1 Tsp of Vanilla
  • 1/2 Tsp of Salt
  • 2 Cups of Spiced Rum
  • Whipped Cream
  • Gold Sanding Sugar
  • In Crock-Pot, combine water, cream soda, sugar, butter, 1/4 cups of butterscotch, cinnamon sticks, vanilla and salt. Cover and cook on low for 3 to 3 1/2 hours until warm and butter is melted
  • Remove lid and stir
  • Place remaining butterscotch syrup onto a shallow plate and dip rims of mugs in it before filling with butterbeer. Top with whipped cream and sprinkle with sanding sugar
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