The Top Holiday Drinks In Every State Recipe

Make the hot chocolate

In a medium saucepan, whisk together the cocoa powder and granulated sugar with 1/2 cup of the milk to form a smooth paste (this prevents lumps).

Add the remaining milk and the heavy cream to the saucepan and warm over medium heat, stirring frequently, until steam appears but the mixture is not boiling (about 6–8 minutes).

Stir in the chopped bittersweet chocolate and kosher salt. Continue to cook, stirring, until the chocolate is fully melted and the mixture is smooth (about 2–3 minutes).

Remove from heat and stir in the vanilla extract. Taste and adjust sweetness with a little more sugar if desired.

Ladle into mugs and finish with garnishes: whipped cream or marshmallows, grated dark chocolate, and a sprinkle of cinnamon. For a Vermont twist, stir in 1 tablespoon maple syrup per serving.

Simmer the cider

Combine apple cider, whole cloves (use a clove-studded orange slice if preferred), cinnamon sticks, star anise, sliced orange, and brown sugar in a large saucepan or Dutch oven.

Bring to a gentle simmer over medium heat. Reduce heat to low and simmer, uncovered, for 20–25 minutes to let the spices infuse. Do not boil or the flavors will become harsh.

Strain out the spices and orange slices through a fine mesh sieve into a heatproof pitcher. Keep warm until serving.

Serve in heatproof mugs; garnish with an orange twist or a cinnamon stick. For a New England-style variation, add 1/4 cup dark rum or apple brandy per cup (optional).

Prepare the custard base (temper eggs)

In a medium bowl, whisk the eggs and sugar together until pale and slightly thickened (about 2–3 minutes).

In a saucepan, combine milk and 1 cup of the heavy cream and warm over medium heat until steaming, not boiling.

Slowly pour about 1 cup of the warm milk mixture into the egg-sugar mixture while whisking constantly to temper the eggs. Then pour the tempered eggs back into the saucepan with the remaining milk mixture.

Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture reaches 160°F (71°C) or thickens slightly and coats the back of the spoon (about 5–8 minutes). Do not let it boil.

Remove from heat and stir in remaining 1 cup heavy cream, vanilla extract, and grated nutmeg. If using alcohol, stir in bourbon or dark rum now. Chill the eggnog in the refrigerator for at least 2 hours to develop flavor and finish chilling.

Before serving, whisk briefly. Serve cold in glasses or mugs and grate additional nutmeg on top. For a New Orleans twist, add a floater of dark rum and a dusting of cinnamon.

Combine coffee and chocolate

In a small saucepan, warm the milk with chocolate syrup over medium heat, whisking until smooth and steaming but not boiling.

Stir in the brewed coffee or espresso and the peppermint extract. Taste and add more peppermint sparingly — peppermint extract is strong.

Pour into mugs, top with whipped cream and crushed candy canes. Optional: add a splash (1–2 tbsp) of hazelnut liqueur per serving for a richer, nutty note reminiscent of some Mid-Atlantic holiday offerings.

Make the buttered rum batter

In a bowl, combine softened unsalted butter, brown sugar, ground cinnamon, ground nutmeg, and vanilla extract. Beat until smooth and fully incorporated into a paste (this is the batter you’ll keep).

For each serving, place about 1 tablespoon of the buttered batter in a mug. Add 1/4 cup (about 2 oz) dark rum to the mug, then top with 1 cup hot water and stir until the batter dissolves.

Garnish with a cinnamon stick and a light dusting of nutmeg. To make a non-alcoholic version, omit the rum and use hot apple cider or hot water.

Mini marshmallows: add to hot chocolate just before serving so they float and melt slightly.

Maple syrup (for Vermont-style): stir 1 tbsp maple syrup into hot chocolate or hot buttered rum per serving.

Cranberry garnish (for Pacific Northwest/New England): stir 1 tbsp cranberry sauce into mulled cider or use spoonful as a festive topper for eggnog-based cocktails.

Orange peel twist: use with mulled cider or hot chocolate for citrus brightness (twist over the drink to release oils).

Crushed candy canes: rim mugs for peppermint mocha or sprinkle on whipped cream for visual and flavor contrast.

Hazelnut liqueur: optional splash in peppermint mocha for a richer flavor; adjust per taste.