13 Festive Holiday Drinks From Around The World

Eggnog, with its rich and velvety texture, stands as an emblematic holiday beverage that's synonymous with festive gatherings and merriment. The origins of this indulgent drink can be traced back centuries, with roots in medieval Britain. It has its beginnings as posset, a hot, milky, ale-like beverage. It's since evolved into the eggnog we know today. Despite its European origins, eggnog gained widespread popularity in North America during the colonial period. It became a staple at festive gatherings, including Christmas celebrations.

Traditionally, eggnog is a blend of milk, cream, sugar, beaten eggs, and a spirit such as rum, brandy, or bourbon. The alcohol not only imparts a warm, spirited kick to the mix, but plays a crucial role in preserving the mixture. Done right, eggnog was stored for extended periods — a historical necessity in the absence of modern refrigeration. Spices, such as nutmeg, cinnamon, and vanilla, are integral to eggnog's distinctive flavor profile and its holiday spirit.

While store-bought versions of eggnog are readily available, many enthusiasts revel in the tradition of crafting eggnog at home. Families may have closely guarded recipes, with some opting for a cooked custard base for added richness and food safety. Whether enjoyed by a crackling fireplace or as part of a holiday, eggnog continues to be a beloved indulgence that can bridge generations.

In the heart of winter, when the cold winds sweep across the British Isles, a tradition unfolds, warming both spirits and palates — the indulgence in mulled cider. Rooted in centuries-old practices, this comforting elixir has become a quintessential part of holiday festivities, offering a sensory journey through the history and flavors of the United Kingdom.

The origins of mulled cider can be traced back to the Roman Empire, where the tradition of mulling — infusing beverages with spices — became a remedy for the winter chill. As more spices found their way into the hands of European merchants, the art of mulling expanded, giving rise to variations like mulled cider.

Apple cider is the base of this drink, but what's known as cider in the U.K. is typically deemed hard cider in the U.S., meaning it's alcoholic. The choice of apples, ranging from sweet to tart varieties, contributes to the nuanced flavor profile of the cider. The spices are what elevate mulled cider to a festive masterpiece. Cinnamon sticks, cloves, nutmeg, and sometimes star anise lend their flavors to the beverage, making a warming festive drink. It's often found served in pubs, at Christmas markets, or at other celebrations. It can also easily be made at home. Sometimes a nip of rum or brandy is added to further boost the alcohol content.

In the heart of German winter festivities, where streets transform into enchanting markets, one iconic beverage takes the lead: glühwein. The history of glühwein is deeply intertwined with the evolution of mulled wine across Europe. Its roots can be traced back to the Roman Empire when heated, spiced wine was believed to ward off the chill of winter. However, it wasn't until the 19th century in Germany that glühwein became synonymous with the holiday season.

Glühwein, translating to "glow wine," is traditionally made by simmering red wine with a carefully curated blend of spices that include cinnamon sticks, cloves, and star anise. Fresh orange and lemon slices bring a hit of citrus. The result is a warm, aromatic concoction that not only serves to heat the body but also infuses the air with a festive fragrance.

Glühwein's prominence is most notable during Advent when Christmas markets spring to life across Germany. These markets, known as Christkindlmarkts, offer a haven for glühwein enthusiasts, where steaming mugs can be seen clutched in many gloved hands.

If there's one thing that says "Christmas" in Lithuania, it's Krupnikas. This fragrant honey liqueur contains a blend of spices that include cinnamon, cloves, nutmeg, caraway, and allspice. Krupnikas originated in the 16th century in a Benedictine monastery in what is currently Belarus. It took off among local nobles and eventually became a staple in Lithuanian homes. While it's primarily associated with Lithuania, Krupnikas is also popular in Belarus and Poland.

Its complex blend of flavors marry the richness of honey with an assortment of spices. While recipes vary, common ingredients include cloves, cinnamon, nutmeg, and sometimes even black pepper to put together a symphony of warmth and depth. These spices are boiled down with honey, then grain alcohol or vodka is added. While there are now some artisan distilleries that make Krupnikas, it's still primarily a DIY affair. It seems like every Lithuanian family has its own top-secret recipe.

Krupnikas holds a special place in Lithuanian holiday celebrations, when it's often shared among friends and family during the festive season. The process of crafting Krupnikas is a bonding experience and a Christmas tradition in its own right.

Sujeonggwa is a notable part of Korean winter festivities, though it isn't necessarily considered a Christmas drink. However, it's commonly consumed at New Year and during the Moon Festival. The first mention of this punch dates back to 1765 during the Joseon Dynasty, but some ingredients — such as persimmon — seem to be later additions.

But what exactly is sujeonggwa? Well, it's a cinnamon and ginger punch that is often served with the addition of dried persimmons and pine nuts. The process involves simmering cinnamon and ginger to extract their flavors, creating a deep and fragrant infusion. The addition of brown sugar or honey imparts a subtle sweetness that helps to balance the spices' warmth. The persimmon and pine nuts are then added as garnishes. It can be served either hot or cold.

The act of preparing sujeonggwa is often a family affair, with generations coming together to share in the process. As the fragrance of cinnamon and ginger wafts through Korean households, it establishes itself as a sensory marker of the season's festivities.

Turkey's winter favorite, salep, is traditionally made using an ingredient you may not have heard about. That would be a powder made from the dried roots of orchids, known as salep, which is where the drink gets its name. It may date back to the Ottoman Empire, as there's some evidence to suggest it was drunk in royal palaces as long ago as the 15th century.

The other ingredients in salep are simple, consisting only of milk, sugar, and cinnamon. They're heated and combined to create a hot, sweet, and lightly spiced drink that's hugely popular in winter. Salep is renowned for its distinctive thick and velvety texture, thanks largely to the use of salep powder. That said, it has very little flavor on its own, so today it's common for the drink to be thickened with other, more readily available starches — even simple wheat flour will do the trick. Another reason why alternative starches are often used is that rare orchids are disappearing in Turkey, given that their roots are largely over-foraged.

In the snowy alpine regions of Italy, where winter snows transform the landscape into a breathtaking tableau, the bombardino is a cherished holiday libation. This creamy drink has its origins in the ski culture of the Italian Alps, where it is said to have been invented when skiers came into a mountain lodge seeking something warm to drink. The owner of the lodge mixed together what he had — alcohol and egg custard — to create a warming beverage.

Today, a bombardino is a blend of egg-based liqueur (such as Advocaat) and brandy. It's served warm, topped with whipped cream and a heavy sprinkling of cinnamon.

The bombardino has become synonymous with winter holidays and après-ski gatherings in the Italian Alps. Whether enjoyed in the rustic ambiance of a lodge or amidst the vibrant atmosphere of a ski resort, a bombardino brings a touch of indulgence to the snowy panorama. But, of course, you could also make it yourself at home if you want to try it without taking a trip to the Alps.