26 Ways to Toast the Holidays

 

MOCHA Layered Mocha Sip hot chocolate through layers of hot espresso and thick, cold cream in this deconstructed mocha. It’s based on the classic bicerin (beech-e-reen), from Caffè al Bicerin in Turin, Italy, and it fits right into our coffee-loving culture here in the western United States. Mocha Nog You won’t find any eggs in this nog; it’s rich with chocolate milk, rum, coffee-flavored liqueur, hazelnut-flavored liqueur, and cream. HOT CHOCOLATE Totally Decadent Hot Chocolate There’s no holding back here. Vanilla bean, orange peel, chopped chocolate, and the sauce of your choice (caramel, butterscotch, or fudge) make this a special winter treat. Mexican Hot Chocolate Almonds and cinnamon make this chocolaty beverage yummy. Brandied Hot Chocolate On a chilly day, our grown-up version ― rich with bittersweet chocolate and punched up with French brandy ― will warm you to your toes. CIDER Hot Spiced Cider Try this kid-friendly beverage. Sleepy Hollow Cider This recipe is from the Luna Park restaurants in Los Angeles and San Francisco, where chefs add pumpkin- and vanilla bean-infused vodka to spiced cider. Spiced Rum Cider Steep warm spices in cider, then spike the drink with a generous dose of dark rum. Thanksgiving Star Cider This hot cider is made with honey and steeped with dried hibiscus blossoms. MERRY CRANBERRY Christmas Kir You can make the cranberry-kir base up to 1 week ahead. Keep it on hand for quick refreshment; use just the amount you need and keep the rest chilled airtight. Cranberry Ice Aperitif For this festive aperitif, we use cranberry ice from Gerri Gilliland, owner of Lula in Los Angeles. Rather than using the ice in a drink, you can serve it plain as a palate refresher or as a light dessert. Cranberry-Wine Aperitif Make at least 1 week ahead; flavor and color intensify with 3 to 4 weeks’ storage. Cranberry Mimosas For a nonalcoholic version, substitute sparkling water for the sparkling wine. Crimson Spice Champagne Cocktail Lemon-lime or club soda can be used in place of cognac and Champagne for a nonalcoholic version.  TEA Hot Mojito Tea The mojito ― a mint-laced rum cocktail ― might be the hottest drink in town these days, but it’s served ice cold. We’ve turned the temperature on its ear for the holidays. Perfect Tea Taste the tea as it steeps, and remove leaves when the liquid tastes good to you, usually in 3 to 5 minutes ― after 5 minutes tannins get bitter. Tisane “I was first introduced to tisane at Chez Panisse in Berkeley. I loved the bright flavors that fresh herbs gave to tea,” says Sunset reader Rofina Wilenchik, who makes this herbal tea contribution. Aromatic Ginger Tea For iced tea, brew up to 1 day ahead, replacing the whole milk with water and substituting Darjeeling tea for the Assam. Kashmir Tea Dress up the tea with cream and nuts, or serve it plain. Falkland House Tea Blend Milk and sugar smooth the bold character of this intense blend. HOT TODDY Hot Berry Lemon Toddy Start with a slice of lemon, cloves, and raspberry-lemonade concentrate to make a single serving in the microwave. FOR A CROWD Mulled Cranberry Wine Punch Replace red wine with apple juice and omit liqueur to make a nonalcoholic punch. Mulled Pineapple Wine Punch Pick a Muscat dessert wine for this warm beverage or use white grape juice instead. Mulled White Wine A lean white wine that hasn’t been aged in oak works best for this drink. Add a few fresh lemon, orange, and kumquat slices for decoration as well, if you like. Warming Reds for Winter Meals Here are some delicious reds you might consider drinking one night soon. Infused Vodkas Our infusions range from traditional caraway to updated saffron-orange. Get more drink ideas at MyRecipes.com »