Are hot cocktails the drink of the season? We definitely think so!

There’s no doubt that the weather has taken a turn for the worst.

With the Autumn season rolling in, the days are definitely becoming colder, and people are brushing the dust from their thick coats, hats, scarves and umbrellas, to prepare.

These can feel like miserable months – where we lose our positivity when our feet get wet and our hands get cold – but this can also be the very best time of the year – where we can get ourselves all comfy… Embrace the wooly blankets, smell the spicy fragrances that fill the air, and enjoy the cosy movie nights in. And how better to do it, than with a warming drink?

We know – a warming, ALCOHOLIC drink!

The East Anglia Gazette have just been sent some delicious hot cocktail recipes, which promise to bring the heat (in different ways) in your evening tipple.

We know what you’re thinking – a hot cocktail? But trust us, it really does work.

From creations including apples, berries and chocolate – you are sure to find your new favourite drink with these recipes. And better yet, they are easy to make yourself at home, where they can be enjoyed by the fire… and of course, the tele.

Apple Mulled Cider 

Serves 4

Ingredients:

• 120ml Whisky
• 280ml Jazz Apple juice (4-5 large apples depending on the size)
• 100ml Lemon Juice
• 80ml Honey
• 2 Cinnamon Sticks
• 1 tbsp Cloves
• 1 orange peel
• 1 thumb of ginger (peeled and sliced)

Method:

1. Add all the ingredients to a saucepan and warm through on a low heat for 3-4 minutes.
2. Strain into the glass.
3. Glass: Mug or strong rocks glass
4. Garnish: Cinnamon stick

Santa’s Cocoa Cheer

Serves 6-8

Ingredients:

• 1 cup Brunette Cold Brew Liqueur
• 1 cup Goslings Rum or Karisimbi Rum (light or spiced)
• 1/2 cup chocolate syrup (or 100g melted dark chocolate for richness)
• 4 cups milk (increased from 2 to avoid curdling when heated with alcohol — whole or semi-skim works best)
• Optional: 1 cup single cream for extra indulgence

Method (Hob or Slow Cooker):

1. Heat the milk (and cream, if using) gently in a saucepan or slow cooker on low heat — do not let it boil.
2. Stir in the chocolate syrup until fully blended and smooth.
3. Once hot (but not simmering), add the rum and cold brew liqueur.
4. Keep on low heat to warm through — avoid boiling once alcohol is added as it may evaporate or split.
5. To serve: Ladle into mugs and top with whipped cream, marshmallows or a dusting of cocoa/cinnamon.

Keep Warm Tip:
Ideal in a slow cooker on ‘keep warm’ mode for serving over a few hours — give it a stir now and then.

WRITER’S PICK: If you’re a fan of a Mocha – this is absolutely the cocktail for you! This offers a creamy balance of chocolate and coffee.

Our sister site, the Thames Gazette, recently tried out the Brunette Cold Brew Liqueur, and we must admit that it is exceptional. Read more now.

Jazzy Mulled Wine

Serves 4-6

Ingredients:

• 1 bottle of Red wine
• 280ml JAZZ™ Apple juice (approx. 4-5 large apples)
• 100ml Lemon Juice
• 2 tbsp Honey
• 2 Cinnamon Sticks
• 6-8 Cloves
• 1 star anise
• Sliced lemons, apples and clementine’s

Method:

1. Add all the ingredients to a saucepan and warm through on a low heat for 15 minutes.
2. Too high or too long and you will lose the alcohol.
3. Strain into the glass and add a few of the fruit chunks.
4. Glass: Mug
5. Garnish: Clementine segment

Zignum Mezcal Hot Chocolate

Serves 1 – plus additional toasted marshmallow syrup

 Ingredients:

• 30ml Zignum Anejo Mezcal
• 250ml milk
• 1 tbsp cocoa powder
• Zest of ½ orange
• 1 tbsp toasted marshmallow syrup (alternatively use simple syrup)
• 1/8 tsp ground cinnamon
• 1/8 tsp chilli flakes
• Pinch sea salt
• Miniature marshmallows, to garnish

For the marshmallow syrup:

• 250ml water
• 200g sugar
• 60g miniature marshmallows
• 1 tsp vanilla extract
• Pinch salt

Method:

To make the toasted marshmallow syrup:

1. To make the toasted marshmallow syrup, place the marshmallows on a foil-lined baking tray and place under a hot grill until well toasted.
2. Remove from the grill and set aside.
3. Add the water and sugar to a pan, bring to a boil then simmer, whisking occasionally, until the sugar dissolves and the liquid begins to thicken.
4. Once thickened, add the marshmallows to the pan and stir until the marshmallows are melted and smooth.
5. Leave to cool slightly and avoid stirring, to prevent separating the mixture.
6. Once cooled, strain through a fine mesh sieve, whisk in the vanilla extract and a small pinch of salt, then store in an airtight container, in the fridge, for up to 2 weeks.

To make Zignum Mezcal Hot Chocolate:

1. Add the milk, cocoa powder, cinnamon, chilli flakes, salt and orange zest to a saucepan.
2. Whisk to combine and heat on low until the mixture comes to a gentle boil.
3. Remove from the heat and froth the milk mixture until foamy.
4. Add the Mezcal and toasted marshmallow syrup to a heatproof glass, then pour over the frothed hot chocolate.
5. Stir gently to avoid aerating the drink, then garnish with miniature marshmallows.

These cocktails will not only be perfect on bonfire night, but will also be the perfect treat for many occasions on the run up to Christmas. From sipping on one whilst watching the fireworks, to producing party show-stoppers for all your friends and family, to simply enjoying them yourself on a cosy night in, why not give them a try?