Guests Will Want to Cozy Up to These Warm Drink Ideas

From hot chocolate to hot toddies, here’s what to serve at your events this winter season.

January 11, 2023

Chatham Bars Inn’s master mixologist Adam Couto said that guests “get very creative” when ordering the Cape Cod hotel’s hot chocolate, adding different spirits to the classic drink.Photo: Courtesy of Chatham Bars InnThere's no better way to warm up your guests this winter season than with a hot drink—made with or without the booze.

Of course, iconic wintertime drinks like hot chocolate and hot toddies are always a people-pleasing go-to, plus they can easily be upgraded with the addition of premium spirits. Chatham Bars Inn’s master mixologist Adam Couto said that guests “get very creative” when ordering the Cape Cod hotel’s hot chocolate, adding different spirits to the classic drink, including Baileys or Kahlua, bourbon, and brandy. “We’re also seeing many requests for hot toddies and whiskey, especially bourbon.” Couto added that he recommends warm drinks as an aperitif to start a meal or to finish with hot chocolate as dessert.

Ridgewells Catering’s champagne and St. Germain snow cone cocktail looks like winter in a glass.Photo: Lisa Blume Photography"You can never go wrong with spicing up the classics for a good winter cocktail,” added Susan Lacz, principal and CEO of Ridgewells Catering. “Mexican hot chocolate has been a favorite this year. With a dash of cinnamon and cayenne, a little high quality tequila, and topped with marshmallows, it's a cozy drink with a kick that feels both familiar and fresh.” Although not a hot drink, Ridgewells Catering’s champagne and St. Germain snow cone cocktail looks like winter in a glass, and “it's just fun to drink—or eat,” Lacz quipped.

Here are some more ideas for hot cocktails and beverages—including several non-alcoholic options—from spirit brands, catering companies, hotels, and restaurants that will help keep your event guests toasty this season...

St. James Ward at The McKittrick Hotel’s The Hideout at Gallow Green

Melt away the winter chill with the St. James Ward—featuring spiced cider, housemade graham cracker-infused whiskey, Amaro Montenegro, and cinnamon syrup—at The McKittrick Hotel’s winter rooftop, called The Hideout at Gallow Green. "The alchemy of graham crackers with whiskey and apple cider with mulling spices makes St. James Ward a warm and soothing welcome to The Hideout, especially from the blustery streets below,” said Lawrence Green, F&B director for The McKittrick Hotel. “It's one of our most popular seasonal drinks and will be on the menu all winter long."

Photo: Noah Fecks for The McKittrick Hotel

Artisanal Hot Chocolate at Omni Hotels & Resorts

Famed spice master Lior Lev Sercarz of New York City’s La Boîte and Omni executive pastry chef Leen Nunn have co-created a limited-edition, artisanal hot chocolate made with an elevated spice blend and marshmallow confections. The curated menu of spiced chocolates is available at all Omni Hotels & Resorts until Jan. 31.

Photo: Courtesy of Omni Hotels & Resorts

The Pathfinder's Silk in the Strings Mocktail

Courtesy of Kraig Rovensky, global brand ambassador for The Pathfinder Hemp and Root, the Silk in the Strings mocktail features the non-alcoholic amaro spirit, which is fermented from hemp, mixed with zero-proof tequila, zero-alcohol Monday Mezcal, and hot coffee. It's all garnished with grated nutmeg and topped with agave nectar whipped cream.

Photo: Courtesy of The Pathfinder Hemp and Root

Pink Hot Chocolate at Moxy Times Square's The Pink Winter Lodge

At the Magic Hour Rooftop Bar and Lounge’s pop-up, The Pink Winter Lodge: Frosted Edition, at the Moxy Times Square, guests can warm up with Après Ski, the signature boozy pink hot chocolate served with mini marshmallows. The pop-up is open through March.

Photo: Courtesy of TAO Hospitality

Smoking Bishop at The Hideout at Gallow Green

The Hideout at Gallow Green’s Smoking Bishop is made with red wine, port, dark rum, cognac, crème de cassis and is infused with spices and raisins. The mountainside chalet-inspired bar and restaurant is open through mid-March.

Photo: Noah Fecks for The McKittrick Hotel

Mulled Wine at Hotel Versailles

Located in the rural Ohio town of Versailles, Hotel Versailles’ on-site restaurant Silas Creative Kitchen + Cocktails serves a version of mulled wine that is “heavy on the cinnamon, easy on the cloves” and is made with house sangria, local apple brandy, and slow-crafted bitters.

Photo: Courtesy of Hotel Versailles

The Saddle Blanket at The Hideout at Gallow Green

The Saddle Blanket cocktail at The Hideout at Gallow Green features chocolate, oat milk, cinnamon, mezcal, benedictine (an herbal liqueur), coffee liqueur, and a fire tincture.

Photo: Noah Fecks for The McKittrick Hotel

Hot Chocolate at Chatham Bars Inn

Chatham Bars Inn’s master mixologist Adam Couto said that guests “get very creative” when ordering the Cape Cod hotel’s hot chocolate, adding different spirits to the classic drink.

Photo: Courtesy of Chatham Bars Inn

Snow Cone Cocktail from Ridgewells Catering

Ridgewells Catering’s champagne and St. Germain snow cone cocktail looks like winter in a glass.

Photo: Lisa Blume Photography

Non-Alcoholic Wassail at Geja's Cafe

At Geja's Cafe in Chicago, diners can sip on a non-alcoholic version of wassail that’s served warm and made with fresh apple cider, orange juice, cinnamon, ginger syrup, and lemon.

Photo: Courtesy of Geja's Cafe

Dewar’s Scotland Fog

Dewar’s Scotland Fog features the brand’s whiskey, vanilla bean syrup, hot Earl Grey tea, and hot milk.

Photo: Courtesy of Dewar’s

Bevi's Hot Toddy

Bevi, a provider of flavored sparkling water for commercial office spaces, shared its recipe for a classic hot toddy using Bevi Lemon hot water, whiskey, and honey to taste, and it's garnished with a lemon round and a cinnamon stick.

Photo: Courtey of Bevi

Santa Teresa 1796’s Hot Buttered Rum

Santa Teresa 1796’s iteration of hot buttered rum is made with pumpkin butter (or unsalted butter), honey, a dash of nutmeg and ground cinnamon. It's topped with hot apple cider or hot water and garnished with cloves and star anise.

Photo: Courtesy of Santa Teresa 1796