Fall Nightcaps for a Cold Night

As it gets colder, we're craving something a little warmer. But it is friday so we're moving from the lattes to something a little stronger. Here are our favorite hot dranks. 

Chamomile Hot Toddy by Honestly Yum


  • 1 1/2 oz bourbon

  • 1/2 oz lemon juice
  • 1/2 oz chamomile honey syrup
  • 4 oz hot water
  • lemon wedge and chamomile flowers for garnish


Chamomile Honey Syrup:

  • 1/4 cup honey
  • 1/8 cup hot water
  • 1 tablespoon dried chamomile

To make the chamomile honey syrup:

Combine hot water with honey and stir until evenly mixed. Add chamomile, stirring to combine. Let cool, approximately 30 minutes, then pour through a fine mesh strainer to remove chamomile.

To make the cocktail:

Add the bourbon, lemon juice, and chamomile honey syrup to a heat-resistent glass or mug. Top with the hot water and stir so that all the ingredients are thoroughly combined. For an added chamomile kick, substitute the hot water with hot chamomile tea. Garnish with a half-wheel of lemon and a few chamomile flowers.

Boozy Pumpkin Hot Cholocate by Minimalist Baker


  • 1/2 cup white chocolate chips (or chopped)
  • 2.5 cups milk (I used 2%)
  • 1/4 cup pumpkin puree
  • 1/4 tsp pumpkin pie spice
  • 1 ounce Kahlua or 1/2 ounce Bourbon
  • whipped cream and caramel for topping (optional)


  1. In a saucepan over low-medium heat, melt the chocolate chips and 1/2 cup of the milk, whisking often (about 3 minutes).
  2. Once melted, add the rest of the milk, the pumpkin and the pumpkin pie spice and stir vigorously to incorporate.
  3. Pour a small amount of the hot chocolate into two serving glasses, add one ounce of Kahlua OR one-half ounce of bourbon (bourbon is much stronger in taste). Top off with hot chocolate, stir and then top with whipped cream, caramel sauce and more pumpkin pie spice (optional).

Mulled Cranberry Apple Cider Tea by Patty's Food


  • 2 cups cranberry juice
  • 2 cups apple cider or juice
  • 2 & 1/2 cups water, to make tea
  • 2 tea bags, I used Hot Apple Cider Tea bags
  • 2 cinnamon sticks, plus more to garnish mugs
  • 1 slice of fresh ginger
  • 1 star anise
  • 4 whole cloves
  • 4 cardamom pods
  • 4 pink peppercorns
  • 2 oranges
  • 1/3 cup fresh cranberries
  • Honey and brown rock sugar or sweetener of your choice to taste


  1. Bring the water to a boil, brew the tea and place in a large pot on the stove.
  2. Add the cranberry juice and apple cider/juice to the pot.
  3. Slice large pieces of zest off one of the oranges and add to the pot.
  4. Add 2 of the cinnamon sticks.
  5. Add the ginger, star anise, cloves, cardamom and pink peppercorns.
  6. Bring the mixture to a simmer for 30 minutes, remove from the heat.
  7. Place a lid on the pot and continue to steep the mulled cider for 10 minutes.
  8. Sweeten to taste, I used brown rock sugar and honey.
  9. Serve hot in mugs garnished with slices of oranges, cranberries and cinnamon sticks.

Mexican Hot Chocolate with Coconut Whipped Cream by Minimalist Baker


  • 2 cups non-dairy milk (I used 1/2 full fat coconut milk 1/2 vanilla almond milk)
  • 3 heaping Tbsp cocoa powder, or more for intense chocolate flavor
  • 2-3 Tbsp sugar, agave (or honey if not vegan), depending on your taste
  • 1/2 tsp cinnamon (I recommend Vietnamese as it's sweeter)
  • scant 1/4 tsp each nutmeg and cayenne (omit cayenne if you don't like spice)
  • 1/2 tsp pure vanilla extract
  • pinch sea salt


  1. In a small saucepan, bring milk to a low simmer over medium heat.
  2. Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.
  3. Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.