hot drink

An easy-to-make flavorful, naturally sweet, hot drink with a hint of spice.

Peruvian Creamy & Spicy Hot Chocolate

cinnamon

cloves

orange peel (dried, about an inch long)

Star anise

nutmeg

water

whole milk (240 ml)

evaporated milk

Peruvian bitter cocoa

cornstarch

instant coffee

sugar

Gather ingredients

Place a small pot on the stove over medium heat, add half a cup of water and immediately add the spices. Add the cinnamon stick, cloves, and star anise.

Cook the spice infusion half covered over low heat for at least 10 minutes. Turn off the stove, remove from the heat, and strain the spices. Discard the spices and preserve the infusion.

Return the infusion to the pot, and dissolve the dark chocolate and instant coffee in it, whisking with a hand mixer.

Then add the whole milk and the evaporated milk. Stir well until all ingredients are mixed.

Add the pinch of nutmeg and continue beating without letting the mixture boil.

Dissolve the tablespoon of cornstarch in three tablespoons of water. Add the diluted cornstarch to the chocolate and continue beating in circles until the chocolate is thick.

If you want you can add a more teaspoon of cornstarch.

Cook for three more minutes, add sugar to taste, and serve hot in large cups.

If you like chocolate with a lot of foam, blend it before serving.

Decorate with whipped cream, marshmallows, or cinnamon powder.

Apples and Oranges recipe | Epicurious.com

Grand Marnier

Amaro Averna

salted butter (about ½ teaspoon)

apple cider

lemon juice (to taste, depending on the sweetness of your cider)

Garnish: pink peppercorns, plus 2 lemon wheels (optional)

An easy homemade hot chocolate mix that makes the most decadent hot cocoa!

Homemade Hot Chocolate Mix

chocolate (finely chopped)

cocoa powder

dry milk powder

vanilla extract

salt

Process all of the ingredients in a food processor until ground to a powder, 30 to 60 seconds. Transfer to an airtight container and store at room temperature for up to 2 months.

To Make Hot Chocolate: Heat 1 cup of milk (whole, 2% or 1%) in a small saucepan over medium heat until it starts to steam and bubbles appear around the edge of the saucepan. Add ¼ cup of the hot chocolate mix and continue to heat, whisking constantly, until simmering, 2 to 3 minutes longer. Pour into a mug and serve.

Store-bought hot chocolate mix can't compare.

Easy Homemade Hot Chocolate Mix Recipe

(4-ounce) bars 100% cacao baking chocolate

Place chocolate bars in freezer until completely frozen, about 10 minute. Remove from freezer, break into rough pieces, and place in food processor with cocoa powder, sugar, cornstarch, and salt. Process until completely powdered, about 1 minute. Transfer to airtight container and store in cool, dark place for up to three months.

To make hot chocolate, combine 1 to 2 tablespoons mixture (or more if desired) with 1 cup boiling milk. stir or whisk until combined. To thicken further, return to heat and simmer for 30 seconds until thick and smooth.

There's more to good mulled apple cider than swirling in a couple sticks of cinnamon.

Spiced Mulled Apple Cider Recipe

(3-inch) cinnamon

cardamom pods, pressed until they just crack open

coriander seed

star anise pod

(900 milliliters) high-quality apple cider

Optional additions (see note): 1 tablespoon (15 milliliters) brandy, raw sugar, lemon zest

lemon

Turn slow cooker to high and add apple cider. Cover and set aside.

Heat a small skillet on medium-high and add spices. Toast, stirring frequently, until spices are fragrant and coriander seeds begin to darken. Set aside and either transfer to a reusable spice bag or add loose to cider.

Cover and let cider mull on high (reduce if it begins to bubble) for about 4 hours, or until spice flavor is well infused. Ten minutes before serving, add brandy. Add sugar, 1 rounded teaspoon at a time, if cider is too tart (sugar will bring out flavor of spices if needed).

Serve plain, or with a slice of lemon, extra brandy, or a small grating of nutmeg. If keeping warm for service, remove spices.

If you don't have mezcal on hand, you can still make this spicy and delicious hot chocolate—try using aged rum or tequila.

Spicy Aztec Hot Chocolate With Chili, Cinnamon, And Mezcal Recipe

kosher salt

milk

dried ancho chile pod, split

chocolate chips

mezcal

cocoa chocolate

Spicy Aztec Hot Chocolate With Chili, Cinnamon, and Mezcal Recipe

In medium saucepan, stir cocoa with sugar and salt. Stir in milk, 2 cinnamon sticks, ancho chile, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture. Simmer over low heat, whisking occasionally, until fragrant, about 10 minutes. Carefully drain and discard chile and cinnamon sticks

Return to pot and add mezcal. Heat through. Using a hand blender, a milk frother, or a whisk, beat chocolate until foamy, then divide into four glasses. Garnish with chile powder, cocoa nib (or chocolate shavings), and a cinnamon stick. Serve immediately

This is such a fun recipe because it has the feel of a homemade pumpkin spice latte, which we also love, but it&#x27;s completely caffeine free so it can be enjoyed by the whole family any time of day.  See recipe notes for instructions to make a thicker smoothie version!

2-Minute Pumpkin Spice Milk (aka: No coffee Pumpkin Spice Latte)

milk ((or milk alternative))

pumpkin

tsp maple syrup

tsp pumpkin pie spice

tsp pure vanilla extract

hydrolyzed collagen

1/4-1 tsp colostrum powder

Whipped cream

pumpkin pie spice

Place all ingredients except optional garnishes into a glass, then whisk or mix with an immersion blender.

(If serving hot, gently heat all except vanilla on stove, whisking constantly. When steaming, remove from heat, add vanilla, then pour into serving glass)

Top with whipped cream and additional pumpkin pie spice for garnish if desired.

This Golden Chai is full of warm exotic spices, earthy turmeric, and just a hint of natural honey. It's warm, comforting, and perfect for fall!&nbsp;

Golden Chai

fresh ginger, peeled and sliced (0.11)

pepper

water (0.00)

black tea (0.51)

tsp vanilla extract (0.14)

Tbsp ground turmeric* (0.30)

honey (0.48)

milk (1.24)

Place the cinnamon sticks, sliced ginger, cloves, cracked pepper, and water in a medium sauce pot. Place a lid on the pot and bring it up to a boil over high heat. Once it reaches a boil, reduce the heat to low and let it simmer for five minutes.

Turn off the heat, add the black tea bags, replace the lid and let the tea steep for 4-5 minutes. Pour the tea into a bowl through a fine mesh strainer or colander.

Whisk the vanilla, honey, and turmeric into the tea. Taste and adjust the sweetness or other spices, if desired. This Golden Chai tea mix can be refrigerated and saved in the refrigerator for a few days.

To make each drink, heat 8oz. of milk (stove top, microwave, or steamer) and combine with 8oz. of the hot golden chai tea mix. Make sure to stir the Golden Chai tea mix just before combining with the milk. Serve while hot.&nbsp;

Avena Caliente (Oatmeal and Milk Hot Drink) is a nutritional drink that is often served with breakfast when I was a kid. Practical, simple, quick to make, and inexpensive.

Avena Caliente Recipe (Oatmeal and Milk Hot Drink)

½ cup [58 gr] of oatmeal

salt ((optional))

milk ((see notes))

¼ teaspoon of grated nutmeg

brown sugar ((or more, to taste))

Mixing

Mixing: Combine water, milk, salt, and oats and mix (in a blender) until the oatmeal is nearly dissolved.

Heating

Heating: In a 3 quart [3 lt] pot mix with cinnamon, cloves, and nutmeg. Heat over medium heat, stirring constantly.

Reducing

Reducing: Once it breaks the boil, lower heat and simmer until volume has reduced to ¾ of the original. Add sugar to taste

Serving

https://content.jwplatform.com/videos/spO2tE3c.mp4

Avena Caliente (Oatmeal and Milk Hot Drink) was often served with breakfast when I was a kid. Practical, simple, quick to make and inexpensive, this is one of our favorite recipes.

Avena Caliente (Oatmeal and Milk Hot Drink)

In Ayurveda (one of the oldest systems of natural healing in the world), warm milk is a common remedy for sleeplessness. This recipe features nutmeg (a natural sleep aid) and ashwagandha (an adaptogen that helps your body deal with stress) to shepherd you to dreamland. Look for ashwagandha at health food stores, Indian specialty stores, or Whole Foods.

Moon Milk

whole milk or unsweetened nut milk (such

turmeric

¼ teaspoon ground ashwagandha (or another adaptogen,

cardamom

ginger (optional)

black pepper

virgin coconut oil

In Ayurveda (one of the oldest systems of natural healing in the world), warm milk is a common remedy for sleeplessness. This recipe features nutmeg (a natural sleep aid) and ashwagandha (an adaptogen that helps your body deal with stress) to shepherd you to dreamland. Look for ashwagandha at health food stores, Indian specialty stores, or Whole Foods. Here's why drinking this at nighttime is better for you than counting sheep.

Bon Appétit

Bring milk to a simmer in a small saucepan over medium-low heat. Whisk in cinnamon, turmeric, ashwagandha, cardamom, ginger, if using, and nutmeg; season with  pepper. Whisk vigorously to incorporate any clumps. Add coconut oil, reduce heat to low, and continue to cook until warmed through, 5–10 minutes (the longer you go, the stronger the medicine). Remove from heat and let cool slightly. Stir in honey (you want to avoid cooking honey or you'll destroy its healing goodness). Pour into a mug, drink warm, and climb right into bed.

How to make date seed coffee with leftover date pits; a wonderful, all-natural caffeine-free coffee alternative that comes with several health benefits (and a great way to reduce waste!)

Date Seed Coffee (Caffeine-Free Coffee Alternative)

seeds (8-10 are needed per cup of coffee)

tsp date seed powder

floz water

tsp date syrup (or another sweetener)

Tbsp oat milk (or other milk, optional)

Gather all of your date seeds (I fully recommend making a big batch of date syrup or date paste, and that will leave you with plenty of seeds!). If they are very sticky, you may want to first soak them for 45-60 minutes and then clean them.

Make sure they are dry before roasting them - I like to allow them to air-dry for a few days first. Alternatively, you could use a dehydrator if you have one.

Roast the dried seeds in the oven at 350ºF/175ºC - 30-45 minutes on a parchment-lined tray. Then allow them to cool.The roasting step is critical, as it is with coffee beans, too, to develop flavor.

Step 1: Clean, dry, and roast the date seeds

Once cooled, transfer the dates to an electric coffee/spice grinder (you may need to do this in batches) and grind into a powder.

Sieve the powder and re-grind any larger pieces. Then the date seed powder is ready to use immediately or store for later.

Step 2: Grind the seeds into a powder

Heat the water to 195ºF/90ºC (just before it begins to boil).

Combine the date seed powder and spices and mix well. Transfer this mixture to a coffee filter over a jug (read the FAQs for more methods to prepare the ground date pit powder into coffee).

Pour the water over the powder and allow it to drip until you have enough for your date seed coffee.

You can then drink the date seed drink as-is or enjoy it with a little of your favorite sweetener (I used date syrup) and a dash of milk (I used oat milk).

Step 3: Make the date seed coffee

Make ahead: Okay, technically, this isn’t ‘making it ahead.’ However, a top tip I’ve found is to collect all of my date seeds over time. I like to wash them, allow them to naturally dry for several days, and then keep them in an airtight container in the freezer until I’m ready to make a batch of date seed powder for coffee.Store: Store the powder in an airtight container in a cool, dark location (like a pantry or kitchen cupboard) for several months. The sooner you enjoy it, the better the flavor will be. However, you can enjoy date seed coffee for months and months to come, and the taste doesn’t drop off too much over time.Freeze:  You may be able to store the ground powder in the freezer, too. Though, this isn’t something I’ve tried.

How to Make Ahead and Store?

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor.

Mexican Hot Chocolate

cinnamon sticks (preferably Ceylon)

chocolate

demerara sugar

chile de árbol

whipped cream (for serving)

Instead of vanilla extract for this Mexican hot chocolate recipe, try almond extract if you’ve got it handy, which adds even more depth of flavor. Go one step further and pair it with this churros recipe.

Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, vanilla, salt, and ¼ tsp. ground chile and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.

Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.

Top this concentrate with hot water to make a steamy, cold-busting elixir, or pour it over ice with sparkling water for a sweet-spicy refresher. 

Spicy Lemon-Ginger Tonic, Two Ways

lemon zest

lemon juice (from 5–6 lemons)

honey

cayenne pepper

Seltzer (optional; for serving)

Lemon

Lemon, ginger, and honey are a time-tested trifecta. Here they make up the base of a flavor-packed concentrate that you’ll find yourself making all year round. Top a few tablespoons with hot water to make a steamy, cold-busting elixir during winter months, and pour it over ice with sparkling water for a sweet-spicy refresher in spring and summer.

Bring 10 oz. ginger, peeled, coarsely chopped, 5 wide strips lemon zest, 1 cup fresh lemon juice (from 5–6 lemons), ¼ cup honey, pinch of cayenne pepper, pinch of kosher salt, and ½ cup water to a boil in a small saucepan. Reduce heat and simmer until mixture is darkened in color and reduced by about one third, 30–40 minutes.

Strain tonic through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; discard solids (you should have ½–⅔ cup tonic).

To serve hot, pour 2 Tbsp. tonic into each mug. Top with hot water as desired and garnish with lemon wheels or twists.

To serve cold, pour 2 Tbsp. tonic into each ice-filled glass. Top with seltzer as desired and garnish with lemon wheels or twists.
Do ahead: Tonic can be made 1 week ahead. Cover and chill.

A cozy, perfectly nutty, slightly sweet Salvadoran beverage.

Cashew Chilate

raw cashews

whole allspice

cinnamon sticks, divided

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Flaky sea salt

While this cozy, warming beverage is totally awesome consumed on its own, it just so happens to be the perfect nutty, slightly sweet, somewhat untraditional accompaniment for a savory Salvadoran dessert like Quesadilla.

Preheat oven to 325°. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden brown, 12–14 minutes.

Meanwhile, toast allspice and 2 cinnamon sticks in a medium saucepan over medium heat, stirring often, until fragrant, about 3 minutes. Add cashews, milk, sugar, and kosher salt and reduce heat to low. Cook, stirring occasionally, until cashews soften and flavors infuse (do not let milk boil), 20–25 minutes. Let cool slightly.

Transfer mixture to a blender and purée on high speed until very smooth and the consistency of heavy cream. Wipe out saucepan. Strain chilate through a fine-mesh sieve back into saucepan. Reheat chilate over medium-low, stirring occasionally, until hot.

Ladle chilate into mugs and finely grated remaining cinnamon stick over; sprinkle with sea salt.

Do ahead: Chilate can be made 1 week ahead. Let cool. Transfer to an airtight container; cover and chill. Reheat over medium-low heat before serving.

Warm Salted Caramel Vodka Cider is the adult twist on warm apple cider with Pinnacle's Salted Caramel Vodka. A sip of this yummy cocktail will warm you up on a chilly Autumn night.

Warm Salted Caramel Vodka Cider Recipe

ground cinnamon

Pinnacle Salted Caramel vodka

In a saucepan, bring the apple cider and cinnamon to...

In a saucepan, bring the apple cider and cinnamon to a boil.

Reduce heat, and add the Pinnacle Salted Caramel...

Reduce heat, and add the Pinnacle Salted Caramel Vodka.

Let simmer for 5-7 minutes

Serve in a mug and ENJOY!

https://mediavine-res.cloudinary.com/video/upload/vmho9sb6jdpuusz7irk2.mp4

Warm Salted Caramel Vodka Cider

How to make white hot chocolate on the stove or in a crockpot with just 3 base ingredients (dairy-free/vegan optional) and tons of optional add-ins and toppings. This sweet and creamy white chocolate hot cocoa makes for a super easy warming drink, perfect for Christmas and the chilly winter months!

Top 20 hot drink recipes from across the web

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Top 20 hot drink recipes from across the web

The most viewed hot drink recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peruvian Creamy & Spicy Hot Chocola...

Apples and Oranges recipe | Epicuri...

Homemade Hot Chocolate Mix

Easy Homemade Hot Chocolate Mix Rec...

Spiced Mulled Apple Cider Recipe

Spicy Aztec Hot Chocolate With Chil...

2-Minute Pumpkin Spice Milk (aka: N...

Golden Chai

Avena Caliente Recipe (Oatmeal and ...

Moon Milk

Date Seed Coffee (Caffeine-Free Cof...

Mexican Hot Chocolate

Spicy Lemon-Ginger Tonic, Two Ways

Cashew Chilate

Warm Salted Caramel Vodka Cider Rec...

How to Make White Hot Chocolate (+ ...

Hot Mulled "Spiced" Apple Cider (Wa...

Chai Latte, A Drink to Make You Fee...

Keto Peppermint Hot Chocolate Recip...

Atole de Arroz (Mexican Rice Atole)

The most viewed hot drink recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine