Now that it’s officially Fall I thought it was time to share with you some of my favorite fall drinks. I know not everyone is into pumpkin spice everything so if you fall into that camp, not to worry, I’ve got some great fall drink options for you too! It’s been a hot minute since I’ve shared some cocktail recipes with you all. Last time was a few years ago when I shared a few champagne cocktail recipes I found. This list is not just alcoholic drinks but also ones you can sip while cozying up on the sofa or wrapped in a blanket enjoying an evening outside.
Favorite Fall Drinks + Recipes
1. Toasted Marshmallow Latte by yestoyolks
INGREDIENTS
1 Chocolate syrup
1 cup Marshmallow fluff
2 oz Marshmallow syrup, toasted
1 Pinch Salt, fine
1 cup Sugar
1 Graham cracker crumbs
1/2 cup Espresso, hot
1 1/2 cups Milk (Oat milk is my preference)
10 Marshmallows, large
1 Marshmallows, toasted
1 cup Water
1 teaspoon vanilla bean paste or extract
INSTRUCTIONS FOR THE TOASTED MARSHMALLOW SYRUP:
Bring the sugar and water to a boil in a small saucepan over medium heat. Simmer, stirring occasionally, until the sugar is completely dissolved.
Meanwhile, skewer the marshmallows onto a metal skewer and carefully toast them over a gas burner until evenly browned and even charred in spots (alternatively, you can use a kitchen torch or your oven broiler).
Carefully add the marshmallows to the hot syrup and whisk until fully melted and incorporated. Whisk in the vanilla and salt just before removing the pan from the heat. Allow the syrup to cool slightly.
Place a fine-mesh strainer over a heat-proof storage container (a mason jar works great for this) and pour the syrup through the strainer and into the container. Use immediately or cool completely and then store the syrup covered in the fridge for a few weeks.
INSTRUCTIONS FOR TWO LATTES:
Divide the syrup and espresso between two mugs and top each with the steamed milk. Place a large dollop of the marshmallow fluff on top and torch it using a kitchen torch (or place it under the oven broiler for a minute, watching carefully). Serve immediately, garnished as desired with chocolate syrup, graham cracker crumbs, and toasted marshmallows. Before filling with the liquids, I like to rim the glasses with chocolate syrup and then dip them in the graham cracker crumbs for a fun extra touch.
2. Red Velvet Hot Chocolate by The Kitchn
INGREDIENTS
Milk
Beet
Cacao Powder
Dates
Vanilla Extract
Ground Cinnamon
Salt
Chocolate Shavings
Coconut Cream
INSTRUCTIONS
All you do is blend your milk of choice (I use oat milk), grated beet, cacao powder, pitted dates, vanilla extract, ground cinnamon, and a pinch of salt together. If you don’t have a high-speed blender, you may need to pour the blended mixture through a fine-mesh strainer before moving on to the next step, in case there are still some pieces of grated beet.
Then you pour the mixture into a saucepan and warm it over low-medium heat. Once the hot chocolate is at the temperature you want it, you can pour it into mugs and serve it as is or with a little garnish. The author adds whipped coconut cream and some chocolate shavings to hers, which sounds absolutely delicious.
3. Dairy-Free Pumpkin Spice Latte by The Wooden Skillet
INGREDIENTS
1 1/2 tbsp Pumpkin puree
1/2 cup Almond milk, unsweetened (I prefer Oak milk)
2 tbsp Maple syrup, real
1 tsp Pumpkin pie spice
8 oz Coffee
4. Warm Apple Pie Cocktail by Miss in The Kitchen
INGREDIENTS
6 cups apple cider
4 cinnamon sticks
6 whole cloves
8 whole allspice
1 cup Rum
whipped cream and ground cinnamon for garnish
INSTRUCTIONS
Add apple cider, cinnamon sticks, cloves and allspice to a heavy saucepan. Bring to a gently boil, lower heat to simmer and simmer 10 minutes. Strain out spices and stir in rum. Pour into glasses and top with whipped cream and ground cinnamon. Serve immediately.
5. Tahini Hot Chocolate by Farmhouse Pottery
INGREDIENTS
3 cups whole milk
1/3 cup good tahini
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup unsweetened cocoa powder
6 oz dark chocolate, chopped
INSTRUCTIONS
In a small saucepan over low heat, heat the milk, tahini, vanilla extract,and salt. Cook until the milk is scalding but not boiling.
Meanwhile, separate out 1/2 cup of the mixture and whisk in cocoa powder and chopped chocolate.
Once mixture is completely smooth, pour back into the saucepan.
Let sit for 5 minutes, then stir. Chocolate should have completely melted. If it doesn’t, return to heat for 1 minute.
Pour into your pantry mug and top with a large marshmallow and sesame seeds. If you’d like, you can put the hot chocolate under a broiler for about 2 minutes to toast the marshmallow!!!!
6. Fall Harvest Sangria on Pinterest by unknown
INGREDIENTS
1 Bartlett pear
2 Honeycrisp apples
1 Orange
1/4 cup Pomegranate seeds
2 Cinnamon sticks
2 1/2 cups Apple cider, fresh
1 cup Club soda
1 (750 ml) bottle Favorite white wine
1/2 cup Vodka
7. Sparkling Apple Pie Cocktail by The Kitchen is My Playground
INGREDIENTS
3 oz. apple juice or apple cider
3/4 oz. cinnamon schnapps
1/2 T. honey
1/2 T. hot water
3 oz. champagne or sparkling wine
cinnamon & sugar for rim
apple slice for garnish
INSTRUCTIONS
Combine honey with hot water; stir until honey is dissolved. Allow to cool before preparing cocktail.
Combine a bit of cinnamon and granulated sugar in a shallow dish. Wet the rim of each glass, all the way around, with water. Dip each rim into cinnamon sugar to coat. Set aside.
Place apple juice, cinnamon schnapps, and cooled honey/water mixture in a cocktail shaker filled with ice. Shake for about 20 to 30 seconds until well combined. Strain into prepared glass.
Add champagne and gently stir to combine. Garnish glass with an apple slice.
8. Sparkling Spiced Pumpkin Punch by The Urban Soapbox
INGREDIENTS
Canned pumpkin puree (not pumpkin pie filling)
orange juice
apple cider
spiced rum
cinnamon
champagne or sparkling wine
sliced oranges, apples, cinnamon sticks and star anise, if desired
INSTRUCTIONS
Whisk together the pumpkin, cinnamon, apple cider and orange juice to combine.
Transfer the pumpkin mixture to the refrigerator to chill, if necessary.
Place the pumpkin mixture in the pumpkin punch bowl or other large serving bowl and top with the champagne or sparkling wine.
Garnish with sliced oranges, apples, cinnamon sticks and star anise, if desired.
9. Caramel Apple Mocktail by Savor the Flavour
INGREDIENTS
FOR THE RIM
1/3 cup homemade caramel sauce, warmed
1/3 cup demerara sugar
FOR THE DRINK
2 ounces homemade caramel sauce, warmed (1/4 cup)
7 ounces apple cider, chilled
7 ounces ginger beer, chilled
FOR THE GARNISH
1 cinnamon stick
INSTRUCTIONS
Dip the rim of the glass in the sauce, then dip it in the demerara sugar.
Pour the warm sauce into the glass, then the apple cider and finish with the ginger beer. Stir until well combined.
Garnish with a cinnamon stick. Serve immediately.
10. Apple Cider Floats by Domestically Blissful
INGREDIENTS
1 Apple slice – optional
1 Caramel sauce – optional
1 Cinnamon – optional, Ground
1 Cinnamon stick – optional
1 Whipped cream – optional
1 Apple cider, Fresh Local
1 Sparkling apple cider
1 French vanilla ice cream
INSTRUCTIONS
Scoop ice cream into a cup & pour equal parts sparkling apple cider & fresh local apple cider.
Top with whipped cream, an apple slice, a sprinkle of ground cinnamon, a cinnamon stick, & caramel sauce.
Enjoy!
As always, thank you so much for stopping by the blog today!
