8 Fall Drink Recipes to Try

As the weather turns cold, we switch from iced coffee and lemonade to cozy warm drinks. There’s something about a warm beverage on a brisk day that just feels right. Here’s eight Warm fall drink recipes that are perfect for catching up with friends, having a dinner party, or enjoying on a cool fall morning.

Cinnamon Dolce Latte

• 1/4 cup water
• 1/4 cup coconut sugar
• 1/8 teaspoon cinnamon

• 1 cup double strength coffee
• 1 cup milk of your choice

• 1 tablespoon coconut sugar
• 1/16 teaspoon cinnamon

• Cinnamon Sugar Syrup: in a small saucepan, bring the water, sugar, and cinnamon to a boil. let boil for 2 minutes, until the sugar is dissolved. remove from heat and set aside. 
• Latte: brew a double strength cup of coffee. Add milk to a saucepan and warm or microwave for 1 to 2 minutes, or until desired warmth. froth milk once warm with a handheld frother or by adding milk to a blender and blending on high. In 2 coffee mugs, add 1 tablespoon cinnamon syrup, then divide the coffee and milk between both, finishing with the foam on top. 
• Cinnamon Sugar Topping: combine sugar and cinnamon in a small bowl and sprinkle on top of the foam and enjoy!

Mexican Coffee*

Ingredients

• 3 oz. espresso or strong brewed coffee
• 3 oz. steamed milk or half & half
• 1 oz. vanilla syrup
• 1 oz. Kahlua coffee liqueur
• a dash of cinnamon and a pinch to sprinkle on top
• whipped cream for topping

Instructions

• Brew espresso and steam/froth milk using an espresso machine.
• In a mug pour in espresso, vanilla syrup, Kahlua, and a dash of cinnamon and stir.
• Pour in steamed frothed milk.
• Top with whipped cream and sprinkle the top with cinnamon.
• Serve immediately.

Crock Pot Mulled Apple Cider

Ingredients

• 8 cups apple cider, fresh
• 1 orange, organic, sliced
• 1/2 cup orange juice
• 3 whole cinnamon sticks
• 15 whole cloves
• 2 teaspoons ground cinnamon
• 2 teaspoons five-spice powder

• fresh orange slices
• whole cinnamon sticks

Instructions

• Add all ingredients to a slow cooker crock and stir to combine.
• Cover and cook on high for 3-4 hours or low for 6-7. When finished, remove and discard cinnamon sticks and cooked orange slices.
• Ladle warm cider into large mugs and serve with additional orange slices and fresh cinnamon sticks, if desired.

Candy Cane White Hot Chocolate

Ingredients 

• 4 cups of milk of your choice
• 8 oz. white chocolate, chopped into small pieces (or white chocolate chips)
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract (or more/less to taste)

• whipped cream
• crushed peppermints
• marshmallows

Instructions

• Stir the milk and chopped white chocolate together in a medium saucepan.
• Cook over medium-low heat, stirring occasionally, until the mixture comes to a simmer and the chocolate is melted. (Do not let it come to a boil or let the chocolate burn on the bottom.)
• Remove from heat and stir in vanilla and peppermint extract.
• Serve warm, with optional toppings if desired.

Spiced Golden Milk Hot Cocoa

Ingredients

• 16 ounces unsweetened vanilla coconut milk 
• 1 Tbsp. + 1 tsp cocoa powder
• 3/4 tsp ground turmeric
• 1/4 tsp ground ginger
• 1 tsp ground cinnamon 
• tiny pinch of black pepper & ground nutmeg
• 2 tsp honey (substitute maple syrup for a vegan option)
• 2-3 tsp coconut oil

Instructions

• In a medium saucepan, warm coconut just to the point of a light simmer.
• Add cocoa, turmeric, ginger, cinnamon, pepper, honey or maple syrup and coconut oil.
• Whisk vigorously or use a handheld immersion blender to combine.
• Top with optional non-dairy whipped topping and a sprinkling of grated dark chocolate, if desired

Chai Maca Latte

Ingredients 

• 2–3 tsp. organic Classic Chai Tea
• 2 Tbsp. organic almond butter
• 1–2 Tbsp. raw organic honey
• 1 Tbsp. organic refined coconut oil
• 2 tsp. organic roasted cacao powder
• 1 tsp. organic maca powder

Instructions

• Steep chai in 12 oz. of boiling water for 10 minutes.
• Strain tea and mix with all other ingredients in a heat-safe blender.
• Blend until smooth and creamy, about 20 seconds.
• Pour, sip, and enjoy!

Lavender Hot Chocolate

Ingredients

• 4 cups whole milk
• 1 tablespoon dried lavender plus more for garnish
• 3/4 cup of hot chocolate mix (more or less to taste)
• 1/2 teaspoon pure vanilla extract
• toasted Marshmallows (optional for garnish)

Instructions

• Add milk to a medium saucepan; add in the lavender; set over medium heat and bring just to heavy simmer.
• Remove from the heat and steep for 5-8 minutes, or longer for a stronger lavender flavor.
• Return saucepan to heat; whisk in the hot chocolate mix. Remove from the heat and whisk in the vanilla extract.
• Divide among 4 mugs straining out the lavender. Top with toasted marshmallows and a sprinkle of dried lavender.
• Sip & enjoy!

Spiced Chamomile Hot Toddy*

Ingredients

• 1/2 cup honey
• 1 cinnamon stick
• 1 star anise
• 14 grams chamomile tea
• 8 ounces bourbon
• 3 tablespoons lemon juice

Instructions

• Combine honey with 1/2 cup water in a small saucepan over medium-high heat. Add a whole cinnamon stick and star anise and bring to a simmer. Cover and remove from heat; let steep for 10 minutes, then remove the cinnamon stick and star anise.
• Meanwhile, brew a batch of chamomile tea. This recipe calls for 8 cups of tea to serve 8. Adjust the recipe accordingly for smaller batches.
• To prepare toddies, measure 2 tablespoons of warm honey syrup into each cup. Add 1 teaspoon lemon juice and 1 ounce (2 tablespoons) bourbon to each. Pour in 4 ounces (1/2 cup) tea into each cup, and stir until syrup is incorporated. Garnish with a lemon slice, cinnamon stick and/or star anise, as desired.

*Items contain alcohol, not suitable for those under 21, please drink responsibly.

**All recipes belong to their original owners, links to original recipes can be found in the recipe title.