We’ve scoured the world (read: Internet) to find you the tastiest and toastiest holiday drinks to serve at your soiree. Cozy up to these yummy concoctions while you celebrate the season. Cheers! 

White Christmas Sangria by Jerry James Stone. From jerryjamesstone.com

Chop apples into small cubes. In a large pitcher, combine all the ingredients. Mix well so that the sugar dissolves. Refrigerate for an hour. To garnish, place ½ cup of granulated sugar in a shallow bowl, lightly wet rosemary sprigs and give it a good shake to remove excess water. Roll sprigs in sugar until coated. Drop sprigs into each glass. Serves 4

Slow Cooker Cranberry-Orange Mulled Wine from kitchentreaty.com

Garnishes, if desired: cinnamon sticks, orange slices, and/or fresh cranberries threaded onto a cocktail pick

Add wine, orange juice, cranberries and sugar to a 3-quart or larger Crock Pot. Stir to help sugar dissolve.

Wash orange thoroughly and stud with cloves. Add the clove-studded orange and the cinnamon sticks to the wine. Cook on low for 2-3 hours, or until the berries are tender. Remove the orange and the cinnamon sticks, then very carefully pour the mulled wine through a fine-mesh sieve into a large heat-proof bowl. Using the back of the spoon, press on the cranberries to get all of the juices into the bowl. Return wine to the Crock Pot and stir in the brandy. Taste and add additional sugar until it's sweet enough. Ladle into mugs and serve with a cinnamon stick, an orange slice, and/or fresh cranberries pushed onto a cocktail stick, if desired. Serves 6

 

Sparkling Pomegranate Punch from delish.com

3 tbsp. sugar

In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple, and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes. Serves 10-12 

Bourbon Eggnog by Maureen Petrosky. From thekitchn.com

In a large bowl, whisk the yolks and the sugar until smooth and frothy. Whisk in the milk, cream, bourbon and vanilla extract. Transfer into a pitcher or punch bowl for serving. Top each individual serving with freshly grated nutmeg. Serves 12

Riesling Hot Toddy from seriouseats.com

Toast cardamom pod in a dry skillet over high heat, tossing often, until fragrant, about 3 minutes. Gently crush with a mortar and pestle.

In a medium saucepan combine Riesling, brandy, honey, cardamom pods and bay leaves. Squeeze lemon halves over liquid and add rinds to the pos. bring to a gentle simmer then reduce heat to lowest setting and steep for 45 minutes. Strain and serve. Garnish with lemon zest. Serves 4.