6 Festive Holiday Drinks from Around the World

Glühwein – Traditional German Mulled Wine

If you’ve ever wandered through a German Christmas market, you know Glühwein is basically part of the experience. It’s warm, spiced just right, and perfect for sipping while you stroll among the twinkling lights. Cozy nights? Holiday gatherings? Glühwein has you covered.

Spiced wine also makes a thoughtful holiday gift—just pour it into a corked bottle, wrap with ribbon, and it’s ready to bring to any holiday gathering.

Ingredients (Serves 4–6)

• 1 bottle (750 ml) dry red wine (Merlot or Cabernet Sauvignon)
• 1 orange, sliced (plus extra for garnish)
• 8–10 whole cloves, 2–3 cinnamon sticks, and 2–3 star anise
• 1–3 cardamom pods (optional, slightly crushed)
• ¼ cup sugar (or adjust to taste)
• ¼ cup water (for simmering spices)
• Optional: ¼ cup rum or brandy (for an extra kick)

Instructions

1. Prepare the spice base
   • In a small saucepan, combine water, sugar, cloves, cinnamon sticks, star anise, and cardamom.
   • Heat gently over medium heat until sugar dissolves and the mixture is aromatic (around 5 minutes).
2. Add the wine and orange
   • Pour in the red wine and add the sliced orange.
   • Heat gently over low-medium heat — do not boil, as boiling will evaporate the alcohol and alter the flavor.
3. Simmer and infuse
   • Allow the wine and spices to warm for 10–15 minutes, stirring occasionally. Taste and adjust sweetness if needed.
4. Optional boost
   • For a stronger version, add rum or brandy just before serving.
5. Serve
   • Strain to remove spices and orange slices.
   • Pour into heatproof mugs or glasses, garnish with a cinnamon stick or a fresh orange slice.

Tips for Authentic German Glühwein

• Wine choice matters: Use a dry red wine for the best balance; avoid overly cheap or sweet wines.
• Make ahead: You can prepare Glühwein in advance and gently reheat before serving.
• Non-alcoholic version: Replace wine with black grape juice or cranberry juice and follow the same spice steps.

Coquito (Puerto Rican Holiday Coconut Eggnog)

This creamy coconut drink comes from Puerto Rico, where it’s a popular holiday tradition. My friend Ivette made this version and brought it to our cookie decorating day last December — and it was absolutely delish! It’s like eggnog with a tropical twist, slightly rich, smooth, and just the right amount of spiced rum flavor. Very tasty!

Ingredients

• 1 can (15 oz) cream of coconut (such as Coco López)
• 1 can (14 oz) coconut milk
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 8 oz Heavy whipping cream
• 1.5 cups white rum (or adjust to taste)
• 1.5 teaspoons vanilla extract
• 2 teaspoons ground cinnamon, plus more for garnish
• 1/4 teaspoon of nutmeg

Instructions

1. Blend it all together:
   In a blender, combine the cream of coconut, coconut milk, condensed milk, evaporated milk, whipping cream, rum, vanilla, nutmeg and cinnamon. Blend until smooth and creamy.
2. Chill:
   Pour into glass bottles or jars, seal tightly, and refrigerate for at least 2 hours (overnight is even better — it thickens and the flavors meld beautifully).
3. Serve:
   Shake well before serving, pour into small glasses, and sprinkle a little cinnamon on top.
4. Store:
   Keeps in the refrigerator for up to 4 days (some say longer, but fresh is best!).

Tip for a lighter version

Use half the condensed milk or add an extra splash of evaporated milk.

Classic Hot Buttered Rum

Hot Buttered Rum (USA) is like a warm hug in a mug. Rich, buttery, spiced, and oh-so cozy — perfect for curling up by the fire or serving at a winter gathering. I remember my family drinking it at Christmas when I was a kid. Bonus: you can make a batch of the spiced butter ahead of time and just scoop it into hot rum whenever you want.

Ingredients (makes 1 drink):

• 2 oz dark or spiced rum
• 1 tbsp unsalted butter (softened)
• 1 tsp brown sugar
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 4–6 oz hot water (or hot cider for a sweeter twist)
• Cinnamon stick and dried orange garnish

Instructions:

1. Make the butter mixture:
   In a mug, combine butter, brown sugar, and spices. Stir or muddle until smooth and blended.
2. Add rum:
   Pour in the rum and stir until the butter mixture is mostly dissolved.
3. Add hot water:
   Slowly top with hot water (or cider), stirring as you go to melt everything together.
4. Garnish:
   Add a cinnamon stick, dried orange slice, and a sprinkle of nutmeg on top.

Make It Ahead for Easy Sipping

Make a Hot Buttered Rum batter (mix butter, brown sugar, and spices in bulk) and store it in the fridge — then just add a spoonful to rum and hot water whenever you want a quick cozy drink.

Eierpunsch (German Egg Punch)

Eierpunsch is Germany’s warm, creamy holiday drink, kind of like a lighter, wine-based eggnog. It’s smooth, lightly spiced, and perfect for those chilly evenings. Plus, it’s easy to make at home and easy to prep ahead of time for a holiday party.

Serves: 4–6 mugs
Time: 15–20 minutes

Ingredients:

• 6 egg yolks
• ½ cup (100 g) sugar
• 1½ cups (350 ml) sweet white wine (like Riesling or Moscato)
• ½ cup (120 ml) dark rum (optional but traditional)
• ½ cup (120 ml) heavy cream or milk
• 1 tsp vanilla extract
• Pinch of ground cinnamon and nutmeg
• Whipped cream, for topping

Instructions:

1. Whisk the eggs and sugar:
   In a heatproof bowl, whisk egg yolks and sugar together until pale and creamy.
2. Add flavorings:
   Whisk in vanilla, cinnamon, nutmeg, and the wine.
3. Gently heat:
   Place the bowl over a pot of simmering water (double boiler style). Stir constantly until the mixture thickens slightly — about 8–10 minutes. Don’t let it boil or the eggs will curdle.
4. Add rum and cream:
   Slowly stir in the rum and cream. Keep warming gently until everything is hot and smooth.
5. Serve:
   Pour into holiday mugs and top with whipped cream and a sprinkle of cinnamon or nutmeg.

Simple Tips:

• For a non-alcoholic version, replace wine and rum with white grape juice and a touch of vanilla extract.
• You can prepare it ahead and reheat gently before serving.

Holiday Mojito (Cranberry or Pomegranate Twist)

It originated in Havana, Cuba, dating back to the 16th century. The drink evolved from a local cocktail called El Draque (named after English sailor Sir Francis Drake), made with aguardiente (a precursor to rum), lime, sugar, and mint. Once rum became refined, the mojito as we know it took shape — light rum, mint, lime, sugar, and soda water.

This version is a holiday mojito is a modern seasonal twist on the classic Cuban drink, using cranberry or pomegranate for a festive flair.

Ingredients (1 serving):

• 10 fresh mint leaves
• 1 oz simple syrup (or 1 tablespoon sugar)
• ½ lime, cut into wedges
• 2 oz white rum
• 2 oz cranberry juice (or pomegranate juice for a deeper color)
• Club soda or sparkling water, to top
• Fresh cranberries or pomegranate seeds (for garnish)
• Mint sprig and lime wheel (for garnish)

Instructions:

1. Rim Glass: Rim the glass with crushed candy cane rimmer for a holiday touch.
2. Muddle: In a glass, muddle the mint leaves, sugar, and lime wedges gently to release the lime juice and mint oils.
3. Add rum & juice: Pour in the rum and cranberry (or pomegranate) juice. Stir well.
4. Fill & top: Add ice to the glass and top with club soda.
5. Garnish: Add a few cranberries or pomegranate seeds, a sprig of mint, and a lime wheel for that holiday look.

Tip for a little sparkle

• Add a splash of sparkling wine instead of soda for a festive sparkle.

Cola de Mono (Monkey’s Tail – Chilean Christmas Punch)

Cola de Mono is Chile’s answer to holiday cheer in a glass. Creamy, coffee-flavored, lightly spiced, and served cold over ice. It’s sweet, boozy, and very tasty. A little taste of Chilean Christmas traditions without hopping on a plane.

Serves: 6–8
Time: ~20 minutes + chilling

Ingredients:

• 4 cups (1 liter) whole milk
• ½ cup (100 g) sugar
• 1 cinnamon stick
• 3–4 whole cloves
• 1 tsp vanilla extract
• 1–2 tsp instant coffee (or ¼ cup strong brewed coffee)
• 1 cup (240 ml) aguardiente (or substitute brandy, pisco, or vodka)
• Optional: a pinch of nutmeg
• Ice and ground cinnamon, for serving

Instructions:

1. Infuse the milk:
   In a saucepan, combine milk, sugar, cinnamon stick, cloves, vanilla, and coffee. Heat gently over medium-low heat until steaming — don’t let it boil. Stir to dissolve sugar completely.
2. Cool:
   Remove from heat and let it cool to room temperature. Strain out the spices.
3. Add alcohol:
   Stir in the aguardiente (or your chosen spirit). Adjust sweetness or coffee strength to taste.
4. Chill:
   Transfer to a glass bottle or pitcher and refrigerate for at least 4 hours (overnight is best).
5. Serve:
   Shake or stir well, then pour over ice. Garnish with a dusting of cinnamon and/or a cinnamon stick.

A Few Tips:

• You can make it ahead of time — it actually tastes better after a day in the fridge as the flavors meld.
• For a creamier version, replace 1 cup of milk with sweetened condensed milk.
• Keep refrigerated for up to 4–5 days.