A glass of tea on a table

7 Festive Holiday Dessert Drinks

It doesn’t have to be a full-blown dinner party to count as holiday entertaining. Why not ask your invited guests to bring their favorite sweets while you provide the beverages?

Then knock their socks off with a buffet of these festive holiday dessert drinks. You’ll avoid spending a bundle and reduce your stress in the process.

A glass of tea on a table

Homemade Hot Buttered Rum for the Holidays

Hot Buttered Rum

  • 2/3 cup packed dark brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • pinch salt
  • 3/4 cup spiced rum
  • 2 cups boiling water
  • 4 sticks cinnamon, for garnish
  1. Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth.
  2. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves.
  3. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve. Yield: 4 servings.

Mocha-Mint Coffee

  • 6 cups freshly brewed coffee 
  • 4 squares (1-ounce each) semi-sweet baking chocolate, chopped
  • 1-1/2 cups hot milk  
  • 1 teaspoon peppermint extract  
  • 8 peppermint sticks or candy canes 
  1. Pour the hot coffee into a large saucepan and stir in the chocolate. Heat over low heat 5 minutes or until chocolate is melted, stirring occasionally.
  2. Pour the milk into a microwave-safe container and heat on high for 1 to 2 minutes, or until hot (or heat in another saucepan over medium-high heat until hot, not boiling).
  3. Add milk and extract to the coffee-chocolate mixture; stir until well blended. Carefully ladle into 8 mugs. Garnish each serving with a peppermint stick. Yield: 8 servings.

Eggnog Coffee

  • 4 cups freshly brewed coffee  
  • 4 cups eggnog 
  • 2 (8-ounce) containers Cool Whip; thawed, divided
  • 1/2 teaspoon ground cinnamon  
  • 1 cup rum (optional)  
  • Ground nutmeg (optional)  
  1. Mix coffee, eggnog, 1 container of Cool Whip and cinnamon in a large bowl. Using a wire whisk, mix until well blended. Stir in rum.
  2. Refrigerate several hours or until chilled. Top with remaining whipped topping just before serving. Sprinkle with nutmeg. Store any leftover eggnog in the refrigerator. Yield: 10 servings.
  3. Eggnog Latte: Skip the time in the refrigerator, top with the whipped topping and garnish.

Mexican Coffee

  • 2/3 cup ground coffee 
  • 3 3-inch long cinnamon sticks  
  • 1/4 cup firmly packed brown sugar 
  • 6 cups cold water  
  1. Place coffee in filter in brew basket of a coffee maker.
  2. Place cinnamon and sugar in the empty carafe of the coffee maker.
  3. Add water to coffee maker; brew.
  4. When brewing is complete stir until well mixed. Fill cups being careful to see that the cinnamon sticks remain in the pot. Serve with milk and additional sugar, if desired. Yield: 6 servings.

Chocolate-Almond Coffee

  • 1/4 cup ground coffee 
  • 2 tablespoons sugar  
  • 1/4 teaspoon almond extract  
  • 2-1/2 cups cold water  
  • 2 squares (1-ounce each) semi-sweet baking chocolate, chopped  
  • 1 cup half-and-half  
  • 1/2 cup whipped cream or thawed whipped topping, like Cool Whip

Place coffee in filter then in the brew basket of coffee maker. Place sugar and almond extract in the empty pot or carafe of the coffee maker. Add cold water to coffee maker; brew.

In the meantime microwave chocolate and half-and-half in medium microwavable bowl on high 1 to 1-1/2 minutes. Stir after 1 minute, and again when completely melted. Add to coffee in pot; stir until well blended. Pour into 4 large cups or mugs. Garnish with whipped topping. Yield: 4 servings. 

Cranberry Spiced Tea

  • 3 teaspoons instant tea 
  • 1/2 teaspoon ground allspice 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon ground nutmeg 
  • 6 cups boiling water 
  • 1 (3-ounce) package cherry gelatin 
  • 1 cup orange juice 
  • 1/4 cup lemon juice 
  • 1 quart cranberry juice 
  • 1/2 cup sugar 

Place the tea, allspice, cinnamon, and nutmeg in cheesecloth or a coffee filter and twist-tie closed. Steep in the boiling water for 5 minutes, (as if a tea bag). Remove bag and discard.

Stir in the cherry gelatin and allow to cool. Add the orange, lemon, cranberry juices and sugar. Mix until sugar is dissolved. Serve hot. Yield: About 3 quarts.

Eggnog Wassail

  • 3 quarts eggnog 
  • 1 1/2 quarts apple cider 
  • 1/2 teaspoon freshly grated nutmeg 
  • 1/2 teaspoon ground cinnamon 
  • 4 whole cloves 
  • 1 teaspoon grated lemon peel 

In a large cooking pot combine eggnog, cider, nutmeg, cinnamon, cloves and lemon peel. Heat over low heat, stirring occasionally. Eggnog Wassail may be served cold. Yield: 4 1/2 quarts.

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