5 Holiday Hot Drinks

As adventures and outdoor enthusiasts, we love nothing more than ending our day with a tasty beverage. This winter, add a little spice to your adventure with one of these holiday hot drinks. Perfect to save in your thermos for a mid-day pick-me-up or the celebratory drink after a great day of skiing pow. With or without the alcohol, these holiday drinks will spike your fancy.

Irish Cream Coffee

Serves: 2

2 tablespoons dark brown sugar
12 ounces hot brewed coffee
4 ounces Irish whiskey
1/2 cup whip cream (optional)


Add 1 tablespoon of dark brown sugar per serving into your container of choice.

Next pour brewed hot coffee on the top of the brown sugar, helping to dissolve it.

Add your 2 ounces per serving of Irish whiskey and give your mixture a good stir.

Keep your Irish coffee hot throughout the day in a thermos, or server immediately in mugs!

Finish with a dollop of whipped cream!

Vanilla Bean Hot Buttered Rum

Serves: 2

3 oz dark rum
1 1/2 c hot water

For the Butter:

4 T unsalted butter at room temperature
1 vanilla bean pod, seeds scraped out
1 1/2 T dark brown sugar
pinch each of salt & cinnamon


Make your butter mixture first by mixing together the butter, vanilla bean seeds, brown sugar, salt & cinnamon.

**Doubling the butter mixture and keeping in a sealed container in the refrigerator allows you to make this drink anytime during the holiday season.

Grab your mug or thermos and add in 3 oz of rum into 1 1/2 cups of boiling water.

Add 1 TB of butter mixture into your hot rum/water and give it a stir.

Once the butter has disbursed and melted, serve hot!

Spiked Egg Nog (Dairy-Free)

Serves: 3

3 extra-large egg yolks
1/4 cup sugar
3/4 cups almond milk (or other dairy-free milk)
1 stick whole cinnamon
10 ounces (about 1 1/2 cans) coconut milk (full strength – not low fat)
1 teaspoons pure vanilla extract
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
3 to 5 tablespoons rum (optional)


Combine egg yolks and sugar in a medium sized bowl and whisk together until thick.

In a saucepan over medium heat, place your cinnamon stick in the almond milk and continuously stir over heat for about 5min or until mixture has thickened up without burning or boiling.

Remove from the heat and discard the cinnamon stick.

Slowly, (this is key, you don’t want to scramble your eggs!) pour small amounts of the warm almond milk into your egg and sugar mixture, while consistently stirring until all incorporated.

Return the mixture to the saucepan and add in the coconut milk. Heat up and simmer over medium heat while constantly stirring. Don’t boil but let your egg-nog heat up until small bubbles start to form.

After you’ve reached the egg-nog mixture consistency, remove from the heat and stir in your spices and vanilla.

Lastly add in your rum. Either warm or chilled, add your desired egg-nog into your thermos for a treat after a day on the slopes.

Carmel Apple Hot Toddy

Serves: 8-12 glasses

1½ c.  caramel vodka
½ gallon apple cider
¼-1/2 c. bourbon or brandy (honey brandy works nicely)
2 cinnamon sticks
2 cups whipping cream (optional


Combined all liquid ingredients into a medium sauce pan and bring to a boil.

Remove from heat and pour mixture into your desired mug.

Top with whipping cream and a sprinkle of cinnamon! Cheers!


Store your vodka, brandy, cinnamon stick into its own nalgene or thermos before your adventure. Instead of apple cider, buy 4 instant packets of apple cider. While in the field, combined alcohol and instant apple cider powder in a large pot over your stove. Heating up mixture, add in 1.9 liters of water. Once your liquid is hot it’s ready to serve. Optioins for whipped cream or a splash of cold cream or almond milk for a fair free version! YUM!

Naughty & Spiced Cabernet

Serves: 6

3 whole cloves
1/2 grapefruit, quartered
1/4 cup fresh grapefruit juice
1/4 cup brandy
3 tablespoons sugar
1 cinnamon sticks
1 (750-milliliter) bottle cabernet sauvignon


Press the whole cloves into your quarter grapefruit slice.

In a medium saucepan, combine all ingreidnets and bring to a simmer over medium heat for about 5 min.

Reduce heat to low and continue cooking for 30min.

Remove grapefruit slice & cloves, and serve warm!