Winter weather have you feeling chilly? Escape the cold and celebrate the season with these cozy cocktail recipes.
From decadent hot chocolate and warm mulled wine to pomegranate sparklers, these festive beverages are fit for seasonal gatherings, nights by the fireplace, and even—mundane winter weekdays that need a hint of fanciness.
Ready to toast with a tipple or two? Let’s dive into these deliciously cozy libations!
1. Red Wine Hot Chocolate
Cozy up with a cup of this rich—and wonderfully wine-infused—red wine hot chocolate. Made with our Argentina Uco Valley Malbec, this unique treat can be pre-made ahead of time for all your holiday soirées. Garnish your mugs with chocolate shavings, whipped cream, and our decadent cocoa marshmallows (recipe to follow).
Preparation Time: Approx. 15 Minutes
Serves: 16-20 mugs
- 8 cups milk (1 half gallon)
- 1 1/2 cups half and half
- 12 oz. dark chocolate chips
- 1/2 cup unsweetened cocoa powder
- 3 cups ONEHOPE Argentina Uco Valley Malbec (*Exclusive to wine club members!)
- Whipped cream
- Mini marshmallows
- Chocolate shavings
- In a saucepan, add the milk, half and half, chocolate chips, and cocoa powder, and cook over low heat, stirring constantly with a whisk.
- When it begins to foam, add the wine. Slowly whisk over low heat for an additional 1-2 minutes.
- Remove from heat and pour the red wine hot chocolate into mugs and serve with your desired toppings. Cheers!
- 1 tbsp. coconut oil
- ¼ cup powdered sugar
- ¼ cup cocoa powder
- 2 packages unflavored gelatin
- ¼ cup cold water
- ¾ cup granulated sugar
- ½ cup corn syrup
- ¼ cup water
- ¼ tsp salt
- ¼ cup cocoa powder
- ¼ cup hot water
- 1 tbsp. vanilla extract
- Rub an 8” x 8” glass or ceramic baking dish with coconut oil. Combine ¼ powdered sugar and ¼ cup cocoa powder in a small bowl. Mix together with a whisk and then use a fine mesh strainer or sifter to dust the entire inside surface of the pan with that mixture.
- Combine gelatin and ¼ cup cold water in the bowl of a stand mixer and let sit to allow the gelatin to bloom while you work on the next step.
- Combine granulated sugar, corn syrup, ¼ cup water and salt in a medium sized pot. Create an “X” in the sugar with your finger (this will allow sugar to slowly dissolve into the water) and then bring to a boil. Do not stir the mixture, but gently swirl if needed to mix ingredients together. Cook the syrup until it reaches a temperature of 240 degrees F (use a candy thermometer). Remove from heat and let cool for 1 minute.
- Combine ¼ cup hot water, ¼ cup cocoa powder and vanilla extract in a small bowl and whisk until smooth.
- Using the whisk attachment, turn the mixer on low and very gently and slowly start to pour the sugar mixture into the mixing bowl. Be very careful, as the sugar is still extremely hot. Once the mixture is added, turn the mixer up to medium / high speed and beat for 5 minutes. Turn the mixer down to low speed, and slowly add in the chocolate mixture. Return the mixer to medium / high speed and beat for another 10 minutes. By this time the mixture should have a glossy & goopy merengue-like texture. Once the mixing is complete, work quickly to transfer the mixture to the dusted pan, and smooth over with an offset spatula greased with coconut oil (this will prevent mixture from sticking to the spatula). Dust the top of the marshmallow mixture with the cocoa & powdered sugar, and let sit uncovered at room temperature overnight, or for a minimum of 6 hours.
- Use a knife to cut through the mixture to make squares. Coat the cut marshmallows once more in the cocoa powdered sugar mixture.
- Add a few cocoa marshmallows to the red wine hot chocolate mug, and store the rest in an airtight container at room temperature.
2. Cranberry and Pinot Noir Mulled Wine
Heat things up at your holiday gathering with this flavorful spiced wine. In this recipe, our Vintner Collection California Pinot Noir combines with chopped cranberries, sugar, cinnamon sticks, and orange slices for an aromatic and seasonally-inspired beverage. Don’t forget to garnish your mugs with an additional cinnamon stick, orange slice, and a few cranberries for an extra festive flair.
- 1 (750 ml) ONEHOPE Vintner Pinot Noir
- 1 cup cranberries, chopped
- 1 orange zested and juiced
- ⅓ cup sugar
- 6 cinnamon sticks
- 6 whole cloves
- 2 star anise
- Combine the pinot noir, cranberries, orange juice & zest, sugar, 2 cinnamon sticks, cloves and star anise in a large saucepan.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Pour into mugs and garnish with orange peels and cinnamon sticks.
3. Pomegranate Sparkler
Both fizzy and festive, this Pomegranate Sparkler is the ideal way to ring in the holidays. As we like to say, it’s elegant enough for special occasions and easy enough for impromptu celebrations with family or friends. Our favorite part? All you need is a bottle of our Sparkling Brut, pomegranate juice, and pomegranate seeds to make this holiday beauty come to life.
Preparation Time: Approx. 20 Minutes
- 1 cup pomegranate juice
- ONEHOPE Sparkling Brut
- 10 pomegranate seeds
- Pour 1 cup of pomegranate juice into a small saucepan over low heat. Simmer for 15 minutes until its volume reduces by about half.
- Pour 1 tbsp pomegranate reduction into a sparkling flute, and top with brut.
- Garnish with pomegranate seeds.
4. Burnt Orange Blanc
Put a seasonal twist on a classic gin cocktail with this mixture of Sauvignon Blanc and gin. Although the beverage itself is cold, the honey and orange give this drink a deceptively warm mouth feel. Garnish with a sprig of rosemary and settle into your cozy evening!
Preparation Time: Approx. 25 Minutes
- 2 tbsp. vegetable oil
- 2 orange slices
- 4 tsp. white sugar
- 1 tbsp. honey
- 1 shot gin
- 1 shot Cointreau (triple sec)
- 2 sprigs rosemary
- 1 ½ cups ONEHOPE Vintner Sauvignon Blanc
- Set oven to broil.
- Place orange slices on an oiled baking sheet, and sprinkle 1 tsp. of sugar on each. Place in oven on a high rack, and broil oranges for 8 minutes, until slightly charred. Remove from oven, flip each slice with tongs, sprinkle another 1 tsp. of sugar on the other side, and broil for another 8 minutes. Remove from oven & let cool.
- Pour gin, Cointreau, honey, and sauvignon blanc into a glass with 1 burnt orange slice. Fill to the top with ice, and fill to top with sauvignon blanc. Garnish with a sprig of rosemary.
So, which winter recipe tops your cocktail bucket list? Let us know what you create in the comments below!
From all of us at ONEHOPE, happy holidays and happy sipping!