I’m familiar with an assortment of coffee drinks. I prefer tea and was wondering if there are any spiked tea recipes.

That’s a harder order to fill. Coffee’s roasted, robust flavor means it stands up well to equally strong flavors in a liquor, so it’s very easy to stir in a measure of whiskey, brandy, rum… just about anything (I’d stay away from gin or vodka). Tea, depending on your preferred variety, has a much more delicate flavor, which is harder to balance correctly in a cocktail. Brewed tea was sometimes used as an ingredient in older cocktails (specifically in punches), but it’s never gained any traction as a primary mixer like coffee has.

That said, what can you do to punch up your Darjeeling?

A very safe bet would be to find a cordial you like and stir that into your tea. Cointreau (an orange liqueur), Chambord (black raspberry), St. Germaine (elderflower), or Drambuie (honey and herbs) immediately come to mind, though if you try something a bit bolder and it tastes good, mention it in the comments. Bailey’s Irish Cream would work well, too, but only if you like milk in your tea.

If you do take milk or cream with your tea, you have more options. We could think of tea with cream as, basically, a nog or a grog, and treat it accordingly. Stir in a bit of rum or brandy, and top it with some nutmeg. (You could even whisk in an egg, if you wanted to get fancy.)

If you don’t like cream, you can adapt the recipe for a standard hot toddy to a cup of tea — just brew your favorite brand (leaving some room in the cup), pour in a shot of whiskey (preferably Irish), add a teaspoon of honey (or sugar), and squeeze in a lemon.

You could try to match specific varieties of tea to a drink recipe. If you like mint tea, and you stir in some sugar and bourbon, that’s basically a hot mint julep, right? Mixing orange tea and brandy would give you a warm riff on a Sidecar.

Whatever you do decide to add to your tea, I’d urge you to go easy with your pour — for every ounce of alcohol you add, I’d use at least 5-6 ounces of tea. (Colder highballs are usually mixed at a 3-1 ratio.) Flavors tend to get stronger as temperatures increase, and the subtle burn whiskey has chilled or at room temperature will become a wicked, sinus-scorching chemical weapon once it’s hot. So be careful, unless you’re into that sort of thing.

Of course, once the weather warms up, you could just cool down your tea and add whatever you have in your liquor cabinet. Iced tea mixes with everything.

There are a few hot drinks out there (the hot toddy, the Tom and Jerry, the blue blazer.) There are any number of punches that can be served warm (Esquire cocktail writer David Wondrich has done plenty of research on punches, and wrote this book.) But the list ends soon after that… and except for the toddy, most of those drinks have a high degree of difficulty.

Not so with mulled wine. I have a recipe below, and it’s not a bad one. But it’s more of a starting point than anything else. Mulled wine is nothing but a warm, mildly boozy winter concoction meant to be gulped — well-flavored, yes, but weak enough that it can be gulped with impunity. Mulled wine can warm you up, but it will be very hard to drink enough to mess you up… unless you’re very dedicated. Again, here’s a recipe. You can alter it as you like.

Mulled wine

• 1 bottle wine (preferably something dry and complex — a cab? a malbec?)
• 2 cups apple cider (any fruit juice would work here, but I wouldn’t use citrus, and grape would be redundant.)
• 2 cinnamon sticks
• 4 cloves, ground (and/or 1 tsp. nutmeg, and/or 1 tsp. allspice, and/or even 1/2 tsp. ginger, if you’re feeling frisky.)
• 1 orange, sliced. (For an extra-sweet flavor, roast the orange slices in a casserole dish for 15 minutes, then dump the slices and the resulting juice into the mix.)

Combine all ingredients in a medium- or large-size saucepan, and warm under low heat until hot, but not scalding. Serve in a large mug. Grate extra nutmeg on top to garnish, if desired.

I’d planned to write about the hot toddy sometime this winter, but with the unusually early winter storm the Northeast just suffered, now seems like as good a time as any. (And luckily, we wrote about Halloween drinks earlier this month… though if Zombies aren’t your speed, I’d suggest mixing a large batch of any sort of drink you’d like in a punch bowl, along with a good-sized lump of dry ice. Instant witches’ brew. Your Halloween party will be just fine.)

Even if whiskey isn’t your thing, I suggest you learn to make these. Whether you need a nightcap to make after a date (a hot toddy works wonders in that scenario) or a before-dinner drink for party guests during a snowstorm, serving these is magic — sort of an adult version of the hot chocolate your parents would serve you during a snowstorm. If the hot chocolate made you drunk.

• 1.5 oz whiskey (Any kind will work, but I usually prefer something sweet – either a bourbon or an Irish whiskey like Jameson. Scotch works, too, but then you’ll get a smoky toddy.)
• 4 oz. hot (nearly boiling) water
• 1 tsp. honey (sugar would be a good substitute)
• 1 slice lemon
• 6-8 cloves (optional)

Heat water in a kettle, or pour 4 oz. water into a microwave-safe mug and heat for 60-90 seconds on high, until almost boiling. Add honey (or sugar) to water, and stir until dissolved. Add whiskey, and stir. If desired, stud lemon slice with 6-8 full cloves.  Squeeze lemon into drink, drop lemon slice into drink, and serve.

I thought the new year, and finally the first snow here in New Hampshire, would allow me to offer you one more ‘Hot Libation’. As it is January, and is a new year and decade, I thought it would be fun to offer a little nostalgia.

When I was a youngster, sitting in the ski lodge at Black Mountain in Jackson, New Hampshire, I recall sitting in front of the blazing fireplace, unbuckling my ski boots and lying back on the ‘kiddycouch’ resting my tired legs and slurping down my hot chocolate. I loved their hot cocoa so much, that even though I enjoyed the terrain at Wildcat and Attitash more, there was something about Black Mountain’s hot cocoa that always made me want to go back.

A few things contributed to this, the other resorts had wonderful cocoa offerings, but they came out of a self-serve machine and offered only whipped cream.  Black Mountain’s version was creamy, darker chocolate, much like the mountain’s name
and was made in a big, steel pot that was then ladled out to order.  In addition, you could get whipped cream, or an ice cream scoop of fluff. The fluff was always my choice, as it made the sipping experience a little more fun with its soft texture and seemed to extend the finish, warming those chilled bones.  So, here is my quick, tasty recipe.

Hot Nut Chocolate

marshmallow fluff, room temperature

6 oz. hot chocolate*

1/2 Tb. Nutella

1 oz. Pinnacle whipped cream vodka

1 oz. Frangelico

whipped cream

shaved chocolate or crumbled biscotti, optional

Place a coupe spoonfuls of fluff onto a plate, and dip the rim of an 8-ounce coffee mug (preferably glass, if you are concerned with presentation) into it.  Pour hot cocoa into glass, add Nutella, and stir well.  Add vodka and Frangelico, and stir.  Place a dollop of whipped cream on top.  Garnish with chocolate or biscotti, if desired.

*Choose your favorite brand of hot chocolate, whatever your prefer is fine.  However, keep in mind that adding a little cream, or half and half instead of just water is important to add a thickness, creamy texture, and mass to the cocoa.  Another alternative is to take a 1 pound block of dark baking chocolate and cook it down with water and cream, if you know you would like to make a large amount of cocoa for a party.

Hope you enjoy this winter warmer!

As an adult, there hasn’t always been a local game to watch, but there were plenty of family games of football and long walks throughout the neighborhood.  The results still are the same- I am freezing at the end.  So, as an adult I have found new ways to revive the feeling in my extremities.  Yes, entering a warm house helps, as does standing in front of the fireplace.  Another method of warming myself has proven to be a crowd favorite:  hot, spiked cider.

For a more creative spiked cider, we offer this recipe for Uncle Charlie’s Punch.  It is certain to be a crowd favorite with the over 21 group.

Uncle Charlie’s Punch

8 oz. Tanqueray
4 oz. apricot liqueur
6 oz. fresh lemon juice
10 oz. Red Zinger Tea (Strong, Hot)
5 oz. granulated white sugar
1 oz. Angostura Bitters
orange wheels
cloves

In a punch bowl, combine all liquid ingredients.  Stir until sugar is incorporated.  Garnish with orange wheels pierced with cloves.  Reheat if necessary but do not bring to a boil.

The winning poster was sjks0427 (catchy handle!), and this is what he/she wrote:

There is a really good drink called a Keoki Coffee which has Kahlua, dark rum, brandy and creme de cacao (quarter shot of each), then add coffee and top with whipped cream. Very yummy. A lot of bars offer a version of this that include only 3 of the 4 liquors, but the original version is as stated above.

The recipe sounds like a winning concoction, and one I will be trying it this coming weekend!

However, polling has ended, and our readers have spoken.  We are pleased to announce that the Pumkinlicious Martini from ECO-BAR was chosen as the favorite drink for Thanksgiving.  In order to create this delicious beverage for your Turkey Day celebration, we have posted the recipe below.

Thank you to all who voted.  Don’t forget to check back for more cocktail recipes and contests.

toPumkinlicious Martini
1/2 oz. Organic Vanilla Vodka (TRU Organic Vodka)
1 oz. pumpkin spice liqueur
3/4 oz. butterscotch schnapps
1/2 oz. Kahlua
1/2 oz. half-and-half
Crushed graham crackers and raw sugar
Cinnamon stick (garnish)

Add all liquids in a shaker filled with ice. Shake and strain into large martini glass rimmed with crushed graham crackers. Garnish with a cinnamon stick.

We solicited recipes for Thanksgiving-inspired cocktails.  Our editors have chosen their ten favorite and now are seeking our readers’ thoughts.  Which cocktail is the most tantalizing for Turkey Day?  Read their descriptions, then cast your vote.

1. Gobble-Tini- (Smirnoff Cranberry Twist, Chambord, & cranberry juice) Courtesy of SMIRNOFF

2. Pumkinlicious Martini (TRU Organic Vanilla Vodka, pumpkin spice liqueur, butterscotch schnapps, Kahlua,  half-and-half, & crushed graham crackers for rimming) Courtesy of ECO-BAR

3. Maple Cinnamon Nog (Bourbon, clove & cinnamon infused maple syrup, spiced rum, egg white, & cream) Courtesy of Deborah Harris of Harbour Restaurant

4. Hot Rum Cider (apple cider, orange juice concentrate, lemon juice, honey, cinnamon, whole cloves, coriander seeds, whole nutmeg, & Zaya Rum) Courtesy of Zaya Rum

5. Carrot-Ginger Martini (Stoli Vodka, spiced rum, Stoli Vanilla, carrot juice, & ginger beer) Courtesy of Ben Provost of The American Bar at The Stafford

6. Feel Like a Holiday (vodka, raspberry eau-de-vie, & sparkling wine/champagne) Courtesy of Sara Gaum of VendorBar.com

7. Pumpkin Pie Frappe (Mount Gay Rum Eclipse, pumpkin puree, sugar in the raw, cinnamon, allspice, half-and-half, & vanilla ice cream) Courtesy of Jonathan Pogash

8. Holiday Pie (Canadian Club Classic 12, Tuaca, apple cider) Courtesy of Canadian Club

9. Autumn Side Car Wine-tail (Yellow Tail Chardonnay, brandy, agave nectar, orange slices, basil leaves, Grand Marnier, & orange twist garnish) Courtesy of Trudy Thomas

10. Pumpkin Margarita (pumpkin puree, agave nectar, lime, tequila, Crema’s signature spice blend, & white and black sesame seeds for rimming) Courtesy of Crema

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

The winner will be announced on Thursday, November 19th!

As the night would be cold, we purchased apple cider to turn into a warm evening drink.  I never had made mulled cider previously, but it seemed like a simple recipe to master.  I did deviate from typical recipes that call for cinnamon sticks and used ground cinnamon instead.  I also replaced whole cloves with ground cloves.  In spite of these substitutions, I found this cider to be quite delicious.  Plus, having simmered all afternoon in our crockpot, the entire house smelled wonderful.

This recipe lends itself to crowds quite nicely.  Create a large batch in a crockpot, or if more is needed, it can be made in a stockpot.  The “kick” is added to individual glasses, so this beverage can be served without alcohol in order to quench everyone’s thirst.  If you feel like extending the extra effort, I would recommend rimming your mugs for an extra special look and taste.

With many Halloween, Thanksgiving, and assorted fall gatherings drawing near, this is a great recipe to keep nearby.

Spiked Mulled Cider

1/2 gallon cider

1 tsp. ground cinnamon

1/2 tsp. nutmeg

1/2 tsp. ground cloves

2 Tb. sugar

1 tsp. cinnamon

caramel sauce

brandy

Combine cider, 2 tsp. cinnamon, nutmeg, and cloves in crockpot.  Turn heat to low, cover, and simmer for at least 3 hours.

Before serving, combine sugar and 1 tsp. cinnamon in a shallow dish that is wider than the mugs (Irish coffee mugs work very well) in which you will be serving the cider.  Apply a small amount of caramel sauce to the rim of each mug.  Invert mug, and twist in cinnamon-sugar mix to coat rim.

Pour 1 ounce of brandy into each mug, and add cider to fill. Stir to combine.

Enjoy!

To cope with winter, I sometimes try to pretend that it isn’t cold and wintry by preparing tropical dishes and drinks.  However, there are times when just knowing how cold it is outside gives me the goosebumps.  And on a night such as that, a cold drink is not going to work.

When my internal thermostat tells me that it’s time for a second pair of socks and a turtleneck, I let my creativity flow and make a new hot drink combination.  My main ingredient for these concoctions is coffee, as I love coffee, and caffeine typically doesn’t affect my ability to sleep.

When I created this drink I wanted to add some different flavors, and although I am not crazy about chocolate, I thought it might add a nice taste to this beverage.  I used instant cocoa mix to add creaminess without needing milk.  Sure, it added a few calories, but I would treat this coffee drink as a dessert regardless.

Served with a dollop of whipped cream, if desired, it is a “pretty” coffee drink with enough sweetness to satisfy your dessert craving and a pinch (or two) of fun for some kick!

Special Almond Chocolate Coffee

4 ounces brewed coffee

boiling water

hot cocoa mix

1 ounce almond liqueur

1 ounce vodka*

whipped cream

Make coffee according to your coffee maker’s directions.  Pour 4 ounces into a large coffee mug.  Make cocoa according to directions on package.  (HINT: I make the cocoa in a liquid measuring cup to make pouring easier and less messy.)  Add 3 ounces of hot cocoa to coffee mug.  Add almond liqueur and vodka (if desired), and stir well.  Garnish with whipped cream and a sprinkle of cocoa powder.

*Vodka can be added to this drink for an extra kick.

Or at least I do.  I adore the colors of fall.  I enjoy the crisp smell of the air.  I love to hear the calls of the geese heading south.  However, once fall has arrived, it seems that the tips of my fingers and toes will not thaw until the spring.

So, even after a Saturday afternoon filled with shopping and dinner at a restaurant, I had a chill from the 2 second walk from car to house.  My friend also was feeling chilly, so we decided to make a warming drink to enjoy with conversation.  Unfortunately, we have different preferences for hot drinks:  I like coffee, and she likes hot chocolate.  Of course, we both wanted to add an adult twist to these beverages.

Perusing my options, I found a bottle of Irish cream liqueur.  I knew that it made an excellent coffee drink.  However, not being a cocoa drinker, I was uncertain as to the combination.  Would it be too sweet?  My friend, who doesn’t have a big sweet tooth, was willing to try a cocoa and “cream” combination.

The result?  Her cocoa and cream was a success, just like my coffee drink.  I now am ready to entertain with non-coffee drinking friends on a cold New England evening!

Hot Creamy Drinks

1-1/2 oz. Irish cream liqueur

6 oz. coffee or hot cocoa, prepared

In a coffee mug, combine liqueur and coffee or hot cocoa.  Top with whipped cream, if desired.  Serve immediately.