Hot Drink

There are a number of variations of this traditional Scandinavian Yuletide drink. Dry red wine, muscatel and sweet vermouth, with aquavit in place of the brandy, may be used. In another version, 2 bottles of dry red wine, preferably Bordeaux, are used with the quantity of aquavit increased to a whole bottle, which is poured over the flaming sugar.

This sweet and spiced chai is a cross between gingery masala chai and rich hot cocoa—the best of both cozy drink worlds.

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. 

Recipe developer Zaynab Issa’s Karak Chai is richer than most cups of tea, thanks to its generous use of evaporated milk and hints of vanilla, cinnamon, and cardamom.  

Rather than tossing your orange peels, add a few to a batch of warming chai for a soothing sick-day (or any-day) beverage.

When scratchy throats, phlegm, and other mid-winter side effects set in, get relief with a savory-sweet cough syrup.

A warm ruby red mulled wine packed with enough cinnamon, cardamom, and ginger to make the whole house smell like the holidays.

The roasted, earthy notes of the hōjicha (roasted green tea) carry the warming toasted baking spices for a comforting low-caffeine wintertime brew.

Move over Hot Toddy, there’s a new, even cozier cold weather cocktail in town.

This chaider recipe is our warm, spiced-up, wintery alternative to bulletproof coffee. It’s a sweet mash-up of masala chai flavors and mulled cider, with an unexpected buttery finish to smooth it all out.

While ground spices will work, the medicinal properties will be diminished, and the finished texture less silky smooth.

For a more caramel-y depth of flavor, toast the coconut flakes first.

This chai is definitively ginger-forward. Feel free to add a little more maple syrup if you like it on the sweeter side. This is part of BA's Best, a collection of our essential recipes.

If you want to mellow this out a bit, use strong coffee or a couple teaspoons of espresso powder instead of the freshly made espresso.

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving.

If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.

An unexpected way to revamp hot chocolate.