Drinks Archives - A Beautiful Mess

Salted Caramel Syrup

A Beautiful Mess — Mon, 22 Dec 2025 14:30:00 +0000

This is a Starbucks copycat recipe for their salted caramel syrup. This is a thinner simple syrup, perfect for mixing into coffee or other beverages; not a thick caramel syrup for topping ice cream or other desserts. If you are in need of a homemade salted caramel syrup for your morning coffee, a latte, a mocha or even to mix into a cocktail (like an Appletini) this is it!

This is the easiest homemade salted caramel syrup recipe you will find! I’ll show you how to use store-bought caramel sauce or caramel topping to make this simple syrup. If you prefer to make your own caramel sauce before beginning the recipe below feel free, but it’s not necessary for success.

Related: Next up learn to make Cinnamon Dolce syrup or Toffee Nut Syrup.

Ingredients

Granulated white sugar
Water
Caramel sauce / topping
Sea salt

How to make Salted Caramel Syrup

In a small pan, combine the sugar and water. On medium heat, simmer together and stir until sugar is fully dissolved and there are no grains. Then stir in the caramel sauce, whisking until full dissolved.

Remove from heat and immediately stir in the salt.

Let cool and pour into an airtight container in the fridge.

Notes for Success

Do not boil simple syrup for more than the time it takes to dissolve. It you overcook your syrup it will eventually become caramel. We are aiming for caramel simple syrup, not caramel.
I recommend using sea salt for this recipe. It elevates it. Plus flaky sea salt is great for topping baked goods and many other uses. It’s worth it!

More Homemade Syrup Recipes

Salted Caramel Syrup

a homemade simple syrup for coffee and other drinks flavored like salted caramel

Course Drinks

Cuisine American

Keyword salted caramel syrup

Cook Time 5

Total Time 5

Servings

Calories 63kcal

Author A Beautiful Mess

Ingredients

½ cup granulated white sugar
¾ cup water
¼ cup caramel topping
1 teaspoon sea salt

Instructions

In a small pan, combine the sugar and water. On medium heat, simmer together and stir until sugar is fully dissolved and there are no grains.
Then stir in the caramel sauce, whisking until full dissolved.
Remove from heat and immediately stir in the salt.
Let cool and pour into an airtight container in the fridge.

Notes

Do not boil simple syrup for more than the time it takes to dissolve. It you overcook your syrup it will eventually become caramel. We are aiming for caramel simple syrup, not caramel.

Taste the syrup once cooled and add more salt if you like.

I recommend using sea salt for this recipe. It elevates it. Plus flaky sea salt is great for topping baked goods and many other uses. It’s worth it!

Nutrition

Toffee Nut Syrup

Emma Chapman — Sat, 20 Dec 2025 14:51:00 +0000

Yes, this is a Starbucks copycat Toffee Nut Syrup recipe. Once upon a time getting toffee nut latte was one of my weekly indulgences. I love toffee (think Heath bar!). It’s such a cozy flavor to me. And this homemade toffee nut simple syrup boasts all those flavors—buttery, caramel goodness.

You can use this toffee nut syrup in all sorts of homemade drinks like coffee, lattes, sparkling water, soda (toffee nut Coke? yes, I’m interested) or in cocktails like a martini or old fashioned.

Related: Next up learn to make your own cinnamon dolce syrup or pumpkin spice syrup.

Ingredients

Brown Sugar
Granulated white sugar
Water
Toffee bits, or chopped up toffee bar

How to make Toffee Nut Syrup

In a small pan, combine the sugars and water. On medium heat, simmer together and stir until sugar is fully dissolved and there are no grains.

Then stir in the toffee bits. Simmer for 1-2 minutes.

Let cool and pour into an airtight container in the fridge.

Notes for Success

Do not boil simple syrup for more than the time it takes to dissolve. It you overcook your syrup it will eventually become caramel.
Any English toffee bar or bits will work well for this recipe.
This simple syrup will be thicker than plain simple syrup, this is because of the addition of brown sugar and the toffee bits. It still works great in drink recipes. I’m calling this out so you don’t think you made it wrong.

More Homemade Syrup Recipe

Toffee Nut Syrup

homemade simple syrup flavored with English toffee

Course cocktail, Drinks

Cuisine American

Keyword toffee nut syrup

Cook Time 5

Total Time 5

Servings

Calories 132kcal

Author Emma Chapman

Ingredients

½ cup brown sugar
¼ cup granulated white sugar
¾ cup water
⅓ cup toffee bits

Instructions

In a small pan, combine the sugars and water.
On medium heat, simmer together and stir until sugar is fully dissolved and there are no grains.
Then stir in the toffee bits. Simmer for 1-2 minutes.
Let cool and pour into an airtight container in the fridge.

Notes

Do not boil simple syrup for more than the time it takes to dissolve. It you overcook your syrup it will eventually become caramel.

Any English toffee bar or bits will work well for this recipe.

This simple syrup will be thicker than plain simple syrup, this is because of the addition of brown sugar and the toffee bits. It still works great in drink recipes. I’m calling this out so you don’t think you made it wrong.

Nutrition

Peppermint Syrup

Emma Chapman — Thu, 18 Dec 2025 15:31:43 +0000

Tis the season to learn to make your own peppermint syrup! This flavored simple syrup recipe could not be easier to make at home. You can use this peppermint syrup in many different recipes including coffee and lattes, cocktails, sparkling water or soda and even baked goods or desserts like drizzled over ice cream. One of my favorite seasonal drinks is a peppermint mocha!

While I use peppermint extract in this recipe (it’s the easiest option for any at home cook) if needed you could use peppermint candy or fresh peppermint instead. Keep in mind peppermint is a specific kind of mint. At most groceries the fresh mint you’ll find sold in the herb section is usually spearmint or sometimes thai mint. Peppermint has a stronger taste and tends to feel almost cooling.

Related: Next up learn to make your own simple syrup, gingerbread syrup or vanilla syrup.

Ingredients

Granulated white sugar
Water
Peppermint extract

How to Make Peppermint Syrup

In a small pan, combine the sugar and water. On medium heat, simmer together and stir until sugar is fully dissolved and there are no grains. Then stir in the peppermint extract

Do not boil simple syrup for more than the time it takes to dissolve. It you overcook your syrup it will eventually become caramel.

Let cool and pour into an airtight container in the fridge.

Notes & Substitutions

If you want to use peppermint candy (like candy canes) instead of extract simply add 1/4 cup candy pieces to the mixture after dissolving the sugar. Let simmer for 2-3 full minutes. Then allow the syrup to cool in the pan. Remove the candy pieces before storing the syrup.
If you want to use fresh peppermint instead of extract simply add 5-6 leaves to the mixture after dissolving the sugar. Let simmer for 2 full minutes. Then allow the syrup to cool in the pan. Remove the mint pieces before storing the syrup.
Peppermint simple syrup makes a great homemade gift option for any coffee lover in your life!

More Homemade Syrup Recipes

Peppermint Syrup

homemade simple syrup flavored with peppermint extract

Course cocktail, Drinks

Cuisine American

Keyword peppermint syrup

Cook Time 5

Total Time 5

Servings

Calories 72kcal

Author Emma Chapman

Ingredients

¾ cup granulated white sugar
¾ cup water
½ teaspooon peppermint extract

Instructions

In a small pan, combine the sugar and water.
On medium heat, simmer together and stir until sugar is fully dissolved and there are no grains.
Then stir in the peppermint extract.
Let cool and pour into an airtight container in the fridge.

Notes

Do not boil simple syrup for more than the time it takes to dissolve. It you overcook your syrup it will eventually become caramel.

If you want to make a larger batch use the ratio 1:1 for the sugar and water.

If you want to use peppermint candy (like candy canes) instead of extract simply add 1/4 cup candy pieces to the mixture after dissolving the sugar. Let simmer for 2-3 full minutes. Then allow the syrup to cool in the pan. Remove the candy pieces before storing the syrup.

If you want to use fresh peppermint instead of extract simply add 5-6 leaves to the mixture after dissolving the sugar. Let simmer for 2 full minutes. Then allow the syrup to cool in the pan. Remove the mint pieces before storing the syrup.

Nutrition

Peppermint Mocha

Emma Chapman — Sun, 23 Nov 2025 14:03:00 +0000

A peppermint mocha is probably the holiday drink I have the most nostalgia for. To me, this is the beverage I sip as I drive around town and finish up my holiday shopping. This annual ritual feels like living in a cozy Nancy Meyers’ movie to me. And while, sure, you could absolutely make this drink daily, I tend to reserve it for special moments, which is probably why my peppermint mocha recipe tends to be more on the decadent side.

While a classic mocha tends to me more espresso-forward (when I make it) and flavored with chocolate, the gloves come off for a peppermint mocha. While yes, this has espresso, it tastes more like a peppermint hot chocolate with whipped cream when I make it at home.

Ingredients

Espresso
Milk – or a milk alternative
Chocolate syrup – or a hot chocolate mix
Peppermint extract
Whipped cream – optional

I also like to garnish this with a mini candy cane or crushed candy canes. Peppermint bark would be a nice addition too.

Directions

First, add the chocolate syrup to your mug. I like to add most to the bottom, as it will mix with the hot espresso. But I will also drizzle some up the sides of the mug as well. If you are using a packet of hot chocolate mix instead, you can mix this with the hot milk.

Next, make your espresso. Pour the espresso shot into the prepared mug.

Next, steam the milk. You want the milk hot and to create some foam on top. If your espresso machine has a frothing wand, you can do this all in one step. If not, you may need to heat the milk then froth by hand or use a milk frother. Add the hot chocolate mix during this step to incorporate well if using.

Pour the hot milk into the espresso; the foam will naturally settle on top. Top with whipped cream, chocolate syrup and other garnishes.

Home Espresso Machines

We’ve tried many espresso makers over the years, and here are our favorites at different price points and skill levels:

Cafe Automatic Espresso Machine – My current machine. It uses any whole beans, so if you use high quality beans you’ll get high quality espresso. It makes espresso shots automatically (no barista skills required) and includes a milk frothing wand to heat and froth milk. I got this machine for Christmas a year ago and we use it almost every day and love it! It comes in three colors.
Stovetop Espresso – This is the cheapest way to make espresso at home. It’s more labor intensive and you will also need a way to grind your beans for best results. But, this is a classic method that works great when done well.
Breville Barista Touch – We bought this for a good friend as a wedding gift once and they said they love it. It’s a higher end machine that you will need some barista skills to operate, but it’s an excellent home espresso maker.
Nespresso Vertuo – For those who want an espresso maker that uses pods, this is my favorite. Depending what pod you use, it can make espresso or coffee.

Serving Suggestions

Since this drink is so festive why not make some Christmas cookies too?

Peppermint Mocha

Course Drinks

Cuisine American

Keyword chocolate, espresso, peppermint

Prep Time 5

Total Time 5

Servings

Calories 467kcal

Author Emma Chapman

Equipment

espresso maker

Ingredients

1 shot espresso
1 ½ cups milk
½ teaspoon peppermint extract
3 tablespoons chocolate syrup or a hot chocolate mix
½ cup whipped cream

Instructions

First, add the peppermint extract and chocolate syrup to your mug. I like to add most to the bottom, as it will mix with the hot espresso. But I will also drizzle some up the sides of the mug as well. If you are using a packet of hot chocolate mix instead, you can mix this with the hot milk.
Next, make your espresso. Pour the espresso shot into the prepared mug.
Next, steam the milk. You want the milk hot and to create some foam on top. If your espresso machine has a frothing wand, you can do this all in one step. If not, you may need to heat the milk then froth by hand or use a milk frother. Add the hot chocolate mix during this step to incorporate well if using.
Pour the hot milk into the espresso; the foam will naturally settle on top.
Top with whipped cream, chocolate syrup and other garnishes.

Notes

I also like to garnish this with a mini candy cane or crushed candy canes. Peppermint bark would be a nice addition too.

You can use whole milk or any percentage; also, alternative milks will work well here too.

Nutrition

Vanilla Syrup

A Beautiful Mess — Fri, 21 Nov 2025 14:57:00 +0000

This vanilla syrup is easy to make and SO useful. I love this in homemade lattes and other coffee drinks as well as added to cold beverages like sparkling water or Diet Coke. Vanilla simple syrup is also useful for making lots of different kinds of cocktails and even in baked goods or as a glaze.

This vanilla syrup recipe only requires 3 ingredients and about 15 minutes or less to make!

Related: Next up make Cinnamon Dolce Syrup or Pumpkin Spice Syrup.

Ingredients

Granulated white sugar
Water
Vanilla bean paste, vanilla bean pods or vanilla extract

You’ll also need a glass jar with spout for storage and easy use.

How to make Vanilla Syrup

In a small to medium pot add the sugar and water. Over medium/high heat whisk the sugar until it’s fully dissolves. The water should get hot during this process but you do not need to reach a boil.

Remove from heat and stir in the vanilla bean paste or vanilla extract. If you are using vanilla beans slice them down the center and then use the tip of your knife to carefully scrap out the beans (the little black dots). Add those as well as the vanilla bean pods to the syrup. Whisk to combine. Allow the mixture to sit and cool for about 10 minutes.

If you used vanilla bean pods remove the pods now. Pour the vanilla syrup into your storage container.

Tips and Notes

Vanilla bean paste, vanilla beans or vanilla extract will all work well in this recipe. However, if you are wanting the look of the vanilla beans (little black speckles) you will need to use either vanilla bean paste or vanilla beans.
Store the vanilla syrup in an air tight container in the refrigerator for at least two weeks.
As you can see from the photo above my vanilla bean paste was actually ‘Bourbon vanilla bean paste’ so it had a slightly different flavor. That’s OK! This is your vanilla simple syrup—add anything you want like a pinch of cinnamon or nutmeg.
Swap the granulated white sugar for brown sugar for a slightly different flavor.

Drinks you can add this to

Vanilla Syrup

Vanilla simple syrup made with sugar, water and vanilla bean paste

Course cocktail, Drinks

Cuisine American

Keyword vanilla syrup

Cook Time 5

Cool Time 10

Total Time 15

Servings

Calories 83kcal

Author A Beautiful Mess

Ingredients

1 cup granulated white sugar
1 cup water
1 tablespoon vanilla bean paste

Instructions

In a small to medium pot add the sugar and water.
Over medium/high heat whisk the sugar until it’s fully dissolves. The water should get hot during this process but you do not need to reach a boil.
Remove from heat and stir in the vanilla bean paste or vanilla extract.
If you are using vanilla beans slice them down the center and then use the tip of your knife to carefully scrap out the beans (the little black dots). Add those as well as the vanilla bean pods to the syrup.
Whisk to combine.
Allow the mixture to sit and cool for about 10 minutes.
If you used vanilla bean pods remove the pods now.
Pour the vanilla syrup into your storage container.

Notes

If using vanilla beans use 2-3 vanilla bean pods. If using vanilla extract use 1 heaping tablespoon.

Vanilla bean paste, vanilla beans or vanilla extract will all work well in this recipe. However, if you are wanting the look of the vanilla beans (little black speckles) you will need to use either vanilla bean paste or vanilla beans.

Store the vanilla syrup in an air tight container in the refrigerator for at least two weeks.

Swap the granulated white sugar for brown sugar for a slightly different flavor.

Nutrition

White Hot Chocolate

A Beautiful Mess — Tue, 18 Nov 2025 14:05:00 +0000

If you love a classic hot chocolate then might I recommend you try this recipe for homemade white hot chocolate. One of my sons does not like chocolate. So I decided to work on the perfect white hot chocolate recipe for him and I’ve been surprised by how much I (as a dark chocolate lover) still love this! With flavor from both white chocolate and vanilla this cozy winter drink is a treat.

This white hot chocolate is made from milk, sugar, white chocolate chips or a bar and vanilla. That’s all you need and less than 10 minutes to make this! I recommend topping with whipped cream or marshmallows. I like a sprinkle of pumpkin pie spice on top but another fun addition would be a candy cane.

Related: Learn to make homemade marshmallows or level up and make peppermint marshmallows!

Ingredients

Milk
Granulated white sugar
Vanilla extract
White chocolate – chips or a chopped up bar

How to make White Hot Chocolate

In a small saucepan add the milk and sugar. Heat over medium/high heat. Whisk to dissolve the sugar. The milk should get hot but does not need to reach a boil. Stir in the vanilla extract.

Remove from heat and add the chopped chocolate or chocolate chips, stirring continuously so they melt into the drink.

Pour into mugs and top with whipped cream, marshmallows or anything else you want. Enjoy warm.

Tips and Notes

You can swap the milk for a milk alternative like soy or oat milk.
You could use vanilla syrup instead of vanilla extract. It will add a little more sweetness.
Swap the granulated white sugar for brown sugar to change the flavor slightly.

More Hot Drink Recipes

Mexican Coffee
London Fog
Pumpkin Spice Latte
Mocha
Starbucks Medicine Ball
Wassail
Mulling Spices – to add to any hot drink
Peppermint Mocha
Hot Buttered Rum
Hot Toddy

White Hot Chocolate

Easy homemade white chocolate hot chocolate made with 4 ingredients

Course Drinks

Cuisine American

Keyword white hot chocolate

Cook Time 8

Total Time 8

Servings

Calories 564kcal

Author A Beautiful Mess

Ingredients

2½ cups milk
2 tablespoons granulated white sugar
2 teaspoons vanilla extract
⅔ cup white chocolate chips

Instructions

In a small saucepan add the milk and sugar. Heat over medium/high heat.
Whisk to dissolve the sugar. The milk should get hot but does not need to reach a boil.
Stir in the vanilla extract.
Remove from heat and add the chopped chocolate or chocolate chips, stirring continuously so they melt into the drink.
Pour into mugs and top with whipped cream, marshmallows or anything else you want. Enjoy warm.

Notes

You can swap the milk for a milk alternative like soy or oat milk. You can also use any dairy milk – skim, 2% or whole.
You could use vanilla syrup instead of vanilla extract. It will add a little more sweetness.
Swap the granulated white sugar for brown sugar to change the flavor slightly.

Nutrition

Homemade Eggnog

Emma Chapman — Fri, 14 Nov 2025 14:01:00 +0000

While there is nothing wrong with store-bought eggnog, it might surprise you to know that homemade eggnog is VERY easy to make and in my opinion so much better. You can customize the sweetness level as well as make this creamy drink more or less spiced to your preferences.

I am a big fan of custard generally. And eggnog is essentially a spiced custard drink as it is made of mostly milk and egg yolks. This classic eggnog recipe is decadent and delicious and feels absolutely perfect for the holiday season.

Related: Need more festive drink recipes? Try Coquito , Butterbeer, Peppermint Mocha, Gingerbread Latte, Medicine Ball Tea or our Gingerbread Shot.

Ingredients

Egg yolks
Granulated white sugar
Heavy cream
Milk
Vanilla extract
Cinnamon stick

How to make Eggnog

Separate the egg yolks from the egg whites, keeping the yolks in a small mixing bowl. Set aside.

In a medium saucepan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick. Whisk over low/medium heat until very warm and the sugar has fully dissolved.

Slowly stir 1/2 cup of the hot milk mixture in to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.

Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan. Heat until the liquid reaches 160°F (71°C).

Pour the eggnog through a fine mesh strainer to remove any sediments and the cinnamon stick. Store in the refrigerator.

Tips & Additions

You can use an instant read thermometer or candy thermometer to check the liquid for reaching its food-safe temperature.
If the egg yolks do curdle a little, it’s OK! While not ideal, the eggnog is not ruined. Once you strain the mixture before chilling, this will remove any curdled pieces.
Feel free to add more nutmeg, cinnamon or other spices like cloves to this recipe! Pumpkin pie spice might be a nice addition.
What about spiked eggnog?! You can add any liquor that goes well with cinnamon; so think bourbon, whiskey, brandy, rum or Kahlua. Add one shot (1.5 to 2 ounces) to a serving.
To add some caffeine you can add 1 to 2 shots of espresso to serving of this and top with whipped cream!
What to do with the egg whites? You can store them in an airtight container in the refrigerator for a couple days and use to make egg white omelets or if you love baking try making French macaroons.

More Great Recipes

Frequently Asked Questions

Is eggnog served hot or cold?

Hot Buttered Rum

Laura Gummerman — Sun, 09 Nov 2025 14:00:00 +0000

When it comes to wintertime drinks, cozying up by the fire with a hot buttered rum is the top way to pass the time on a cold winter’s night. While the name may sound odd, this hot buttered rum recipe is actually a delicious drink that combines sweet, creamy, and buttery flavors with winter spices and a dose of rum to warm you from the inside out.

You can easily make a batch of hot buttered rum “batter” to keep in your fridge so you can make this Christmas cocktail at a moment’s notice, and you can even make it without the alcohol to be a family-friendly drink. Check out our instructional video to see how easy it is to make!

What’s the history of hot buttered rum?

Hot buttered rum dates all the way back to the American colonial period of New England in the 1650s. Rum was a popular drink as water wasn’t always safe to drink and the hot buttered rum was an alternative to a hot toddy as it also added some calories. The basic recipe consisted of rum, butter, spices, and sugar, which are still the main ingredients in modern hot buttered rums.

What does hot buttered rum taste like?

While the name may not sound appetizing to some, hot buttered rum has a creamy sweet taste punctuated with warm spices like cinnamon and nutmeg. The butter does give the drink a delicious buttery flavor similar to drinking a buttery cookie in a glass!

What type of rum is best for hot buttered rum?

While it’s possible to use white rum if that’s all you have on hand (and if that’s the rum you prefer), spiced rum or dark rum is a better flavor profile for this particular drink. Spiced rum will have some added caramel flavor and spices while dark rum will be a little more of a darker molasses flavor profile.

Hot buttered rum ingredients:

Unsalted butter: This is the buttery part of your hot buttered rum!

Brown sugar: You’ll get sweet notes of caramel by adding brown sugar to your batter mix.

Powdered sugar: Adding some powdered sugar gives the drink a lighter sweetness on top of the deeper brown sugar flavor.

Ground cinnamon, nutmeg, and clove: These warm spices combined together make this drink taste like Christmas in a glass! Feel free to add some ground allspice or cardamom as well for even more levels of spice.

Vanilla extract: Try and use vanilla extract rather than imitation vanilla for a more pure vanilla flavor.

Rum: A dark or spiced rum is your best choice for the perfect hot buttered rum.

Hot water: Adding hot water to your hot buttered rum batter is what gives you a warm and cozy drink.

TIP: Rather than boiling water, you’ll want to use hot water that’s just under boiling as water that’s too hot can dull the flavors a little.

How to make hot buttered rum

For the batter:

Add unsalted butter to a small saucepan over medium-low heat. Stir until butter is melted and then whisk in your brown and powdered sugar, cinnamon, nutmeg and clove until sugar is melted and ingredients are combined.

Remove from heat and add in your vanilla and stir to combine. Use to make hot buttered rum or allow to cool and then store in the fridge in an airtight container until ready to use.

For the hot buttered rum:

Add 2 tablespoons of the butter mixture to a heatproof mug and pour in 6 ounces hot water and 1-2 ounces of rum depending on how strong you want your drink. Stir and add more batter to taste if necessary and enjoy!

TIP: Since you are adding hot water to your drink, you don’t have to heat the rum as well, so feel free to use room temperature rum.

Tips for making hot buttered rum:

Add a dash of salt to your batter to really bring out the flavors.
Adding a dollop of whipped cream to the top of your drink will not only look pretty, but it will add extra creamy sweetness as it melts into the drink.
Sprinkle some cinnamon or freshly grated nutmeg on top of your drink or add in a cinnamon stick before serving for a boost of cinnamon flavor.

TIP: To keep your drink warm longer, serve the hot buttered rum in pre-warmed mugs!

How do you make hot buttered rum nonalcoholic?

To make a family-friendly version of hot buttered rum, simply use just the batter and hot water to make your delicious drink. You can also add the batter into milk, apple cider, or coffee for a nonalcoholic treat.

How do you make hot buttered rum in a crockpot?

To make hot buttered rum for a crowd in a slow cooker, put the batter ingredients into the crockpot first and cook on high until all the ingredients are blended together (about 30-60 minutes).

Add in your hot water and rum and reduce heat to low until ready to serve. Ladle into mugs and garnish as desired before serving.

How long does hot buttered rum batter last in the fridge?

Hot buttered rum batter will last in the refrigerator in an airtight container for 1-2 weeks.

You can also put it in the freezer and it will last around 3 months frozen. Just let thaw in the fridge before using.

Can you use salted butter in hot buttered rum?

While most recipes call for unsalted butter so you can control the salt level to taste, you can also use salted butter with great results.

Hot buttered rum variations:

Make it with tea: Use your favorite black tea bags to brew tea with your hot water before adding it to your drink.

Play with spices: Try adding ginger, allspice, or cardamom to your batter until your reach your favorite spice combo.

Swap the rum: You can try brandy, whiskey, or cognac in place of the rum for a twist on the classic.

Make it with ice cream: It’s also popular to add some melted vanilla ice cream to your hot buttered rum batter for extra creamy sweetness.

Add notes of orange: Orange is such a popular holiday flavor as well so try some orange zest in the batter or a touch of orange extract.

Try these festive appetizers at your holiday party!

Hot Buttered Rum

This hot buttered rum recipe is sweet, creamy, and buttery with warm winter spices and a dose of rum.

Course cocktail

Cuisine American

Keyword hot buttered rum, hot buttered rum recipe

Prep Time 10

Total Time 10

Servings drinks

Calories 394kcal

Author Laura Gummerman

Ingredients

Hot Buttered Rum Batter

½ cup unsalted butter one stick
1 cup brown sugar
½ cup powdered sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground clove
1 teaspoon vanilla extract
pinch of salt

Hot Buttered Rum Cocktail

2 tablespoons hot buttered rum batter
6-8 ounces hot water
1 ounce rum

Instructions

For the batter:

Add unsalted butter to a small saucepan over medium-low heat. Stir until butter is melted and then whisk in your brown and powdered sugar, cinnamon, nutmeg and clove until sugar is melted and ingredients are combined.
Remove from heat and add in your vanilla and stir to combine.
Use to make hot buttered rum or allow to cool and then store in the fridge in an airtight container until ready to use.

For the cocktail:

Add 2 tablespoons of the batter mixture to a heatproof mug and pour in 6-8 ounces hot water and 1-2 ounces of rum depending on how strong you want your drink.
Stir and add more batter to taste if necessary and enjoy!

Notes

Store in the fridge in an airtight container.

Tips for making hot buttered rum:

Add a dash of salt to your batter to really bring out the flavors.
Adding a dollop of whipped cream to the top of your drink will not only look pretty, but it will add extra creamy sweetness as it melts into the drink.
Sprinkle some cinnamon or freshly grated nutmeg on top of your drink or add in a cinnamon stick before serving for a boost of cinnamon flavor.

TIP: Rather than boiling water, you’ll want to use hot water that’s just under boiling as water that’s too hot can dull the flavors a little.

TIP: To keep your drink warm longer, serve the hot buttered rum in pre-warmed mugs!

Nutrition

Cranberry Syrup

A Beautiful Mess — Sat, 25 Oct 2025 13:15:00 +0000

This cranberry syrup recipe is made from fresh cranberries, sugar, water and orange peel. That’s it! It takes about 20 minutes to make. And then you have a seasonal simple syrup that can be used SO many ways. This cranberry syrup is flavorful, tart, colorful and so easy to make.

Fresh cranberry syrup is a great addition to many cocktail recipes like margaritas, gin and tonics, or a Moscow mule. It’s also great in mocktails or simple added to sparkling water. I also love adding homemade cranberry syrup to a latte or mocha. Yum!

Related: Next up make your own cherry syrup, gingerbread syrup or cinnamon dolce syrup.

Ingredients

Cranberries
Granulated white sugar
Water
Orange peel

How to make Cranberry Syrup

In a small to medium sized pot combine the sugar and water. Whisk until the sugar dissolves.

Add the cranberries and orange peel and cook over medium/high heat until the cranberries begin to burst (3-5 minutes). Cook for one more minute. Remove from heat and all too steep for 15 minutes.

Strain the syrup into an airtight storage container. I like to use glass jars with spouts. Store in the refrigerator for at least 2 weeks. You can also freeze cranberry syrup.

Notes and Substitutions

You can use mandarin peel instead of orange peel. You could also use a different kind of citrus peel like lemon or grapefruit but I like the flavor or orange and mandarin best in this recipe.
Swap the granulated white sugar for brown sugar to add a slightly different flavor.
Add a small pinch of cinnamon or nutmeg to make this cranberry syrup more holiday-flavored.

More Cranberry Recipes

Cranberry Syrup

Easy homemade simple syrup made with fresh cranberries for drinks.

Course Drinks

Cuisine American

Keyword cranberry syrup

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 87kcal

Author A Beautiful Mess

Ingredients

2 cups cranberries
1 cup granulated white sugar
1 cup water
1 orange peel

Instructions

In a small to medium sized pot combine the sugar and water.
Whisk until the sugar dissolves.
Add the cranberries and orange peel and cook over medium/high heat until the cranberries begin to burst (3-5 minutes).
Cook for one more minute.
Remove from heat and all too steep for 15 minutes.
Strain the syrup into an airtight storage container. Store in the refrigerator for at least 2 weeks.

Notes

You can use mandarin peel instead of orange peel. You could also use a different kind of citrus peel like lemon or grapefruit but I like the flavor or orange and mandarin best in this recipe.
Swap the granulated white sugar for brown sugar to add a slightly different flavor.
Add a small pinch of cinnamon or nutmeg to make this cranberry syrup more holiday-flavored.

Nutrition

Wassail Recipe

Laura Gummerman — Mon, 20 Oct 2025 13:15:00 +0000

Wassail is a traditional drink that is warm and comforting in the fall and holiday season. It’s sweet and spicy notes of apple and fresh oranges mixed with spices like clove and cinnamon will warm you from the inside out and you can make yours alcoholic or kid-friendly as needed.

This hot wassail recipe is the perfect drink to serve at holiday parties or to pour into mugs before you go caroling, tree lighting, or any outdoor holiday activity. It’s easy to make and you can make larger batches of it to serve a crowd. Check out our video below to see how easy it is to make!

“Here we come a-wassailing
Among the leaves so green;
Here we come a-wand’ring
So fair to be seen.”

What is Wassail?

Wassail is a more complex and layered version of apple cider as it adds in other citrus and spice notes and is often paired with a shot of alcohol as well. Traditional wassail was hot mulled cider made with spices, hard liquor, apples, and brandy. It is slow simmered on the stove to release the flavors and is served hot to warm you from the inside out.

What’s the history of Wassail?

The word “wassail” comes from the old Anglo-Saxon phrase “waes hael,” which means “good health.” This spiced warm cider was usually spiked with dark rum or sherry and had fruits like baked apples and oranges studded with cloves floating in the cider. Tempered eggs were added to the mixture and small piece of toast was laid on top, which is still where we get the tradition to raise our glasses to “toast” each other or the occasion.

The tradition of making Wassail goes all the way back to the English middle ages to help ensure a good apple harvest on Twelfth Night (January 17). Villagers would bring wassail to drink as they encircled the biggest apple tree and sing in the orchards to ward off evil spirits that could impair the harvest. As Christianity began to spread across the region, the drink was moved to the Christmas holiday where it has stayed ever since and became associated with Christmas carolers drinking it as they went from door to door.

What’s the best alcohol to use for Wassail?

While it’s up to your personal taste which alcohol you want to add, the most popular choices are brandy, rum, whiskey, or bourbon.

Why you’ll love Wassail:

Nostalgic: Drinking this classic drink connects you to how people have celebrated the holiday for centuries so you can participate in the storied ritual.

The aroma: No Christmas candle can compare to a fresh batch of Wassail being heated on your stove—it smells amazing!!

Crowd-pleaser: Since you can serve this with or without alcohol, you don’t need to make separate party drinks for different ages … just add in a shot for those who want it!

Ingredients for Wassail:

Apple cider: This drink has mostly apple cider for its base, so if you are an apple cider fan then chances are you will love this drink too! Some wassail recipes have you add whole apples or apple slices to the pot as it simmers, so feel free to add those as well.

Oranges and orange juice: The juice adds some sweet citrus notes to the wassail and the halves and slices of whole oranges bring out the oils in the zesty peel and give you something to stick your whole cloves into.

Lemon juice: A small amount of lemon juices adds a tart note and gives it a bit of a zing.

Spices: Whole spices like cinnamon sticks, cloves, and star anise make this drink taste and smell amazing, and the addition of ground nutmeg and ginger add another deeper level of flavor. Feel free to leave out out if you’re missing one or do a ground option if you don’t have a whole spice available.

Sugar: While you can use regular sugar, brown sugar adds a bit of a caramel sweetness.

Hard alcohol (optional): For your adult guests, you can choose to a shot of brandy, rum, whiskey, or bourbon to your Wassail to help it warm you from the inside out.