How eggnog, mulled wine and hot buttered rum became classic Christmas cocktails
December brings with it a shift in what people drink. Glasses that once held spritzes or highballs turn heavier, filled with spices, cream and dark spirits. Across centuries and continents, certain drinks have become synonymous with this time of year. These Christmas cocktails—eggnog, mulled wine and hot buttered rum—carry stories that reach back to monasteries, trading ports and colonial kitchens. Their recipes have changed with the centuries, but their purpose has not: to bring warmth, mark the season and fill the long evenings of winter.
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Eggnog: From monasteries to holiday menus
A creamy descendant of medieval posset, eggnog blends eggs, milk and spirits into a rich holiday staple (Photo: Chandlervid85/Freepik)
The rich, creamy punch known as eggnog traces its lineage to posset, a medieval British drink of hot milk or cream curdled with wine or ale and flavoured with spices. By the 13th century, monks were enriching their possets with eggs and figs, creating an early form of the festive custard drink. When the recipe crossed the Atlantic, colonial Americans adapted it with local ingredients—fresh milk, farm eggs and the readily available spirit of rum—turning it into a fixture of winter gatherings.
Within the family of Christmas cocktails, eggnog came to represent generosity and celebration. Its ingredients—eggs, cream and liquor—were expensive enough to make it a drink reserved for special occasions. A recipe attributed to George Washington at Mount Vernon called for a robust mix of brandy, rye whiskey, rum and sherry. By the 19th century, eggnog had moved from household punch bowls to public bars and hotel menus, securing its place among classic Christmas cocktails.
Today, a classic eggnog begins with whisked egg yolks, sugar and milk gently heated until thickened, then blended with cream and spirits—typically rum, bourbon or brandy. Whipped egg whites give it its signature froth, and freshly grated nutmeg or cinnamon adds warmth. Served chilled or over ice, it can be prepared days ahead, allowing the flavours to mellow into a rich, custard-like drink that tastes of holiday indulgence.
Mulled wine
Born from ancient spiced wines, mulled wine endures as a warm, aromatic symbol of winter gatherings (Photo: Timolina/Freepik)
Long before mixologists existed, people were already warming wine and steeping it with spices. The practice dates back to the Romans’ conditum paradoxum and the Greeks’ hippocras, both blends of wine, honey and aromatics. As the custom spread through medieval Europe, each region adapted it to local tastes, and by the Victorian era in Britain, mulled wine had become an established part of the winter table.
Making mulled wine is a fairly simple process: red wine is gently heated with sugar, slices of orange or lemon, and an array of warming spices such as cloves, star anise, cinnamon sticks and nutmeg. The key is never to boil the wine, only to let it steep until infused and fragrant. Some versions include a splash of port, brandy or even sloe gin for richness. Served in heatproof glasses, it’s the definition of comfort in a cup—sweet, spiced and perfectly suited to long, cold nights.
Indeed, its place among Christmas cocktails rests on that enduring idea of warmth and company. Whether served at markets or by the fire, its scent of cinnamon, cloves and citrus peel has long marked the season. Over time, it evolved into a family of regional variations: Nordic glögg, German Glühwein, British mulled wine. Among Christmas cocktails, it remains the most communal of drinks, simple to make yet steeped in centuries of convivial ritual.
Hot buttered rum
Hot buttered rum: a colonial American mix of rum, butter and spice that brings heat and depth to December nights (Photo: Wirestock/Freepik)
Though less widely known than eggnog or mulled wine, hot buttered rum belongs to the same tradition of winter drinks built for comfort. Its origins lie in colonial America, where rum from the Caribbean met butter, sugar and spice in simple, warming concoctions. By the 19th century, recipes appeared in American bartender guides alongside toddies and punches, securing its place in the early canon of hot cocktails.
Among Christmas cocktails, hot buttered rum offers a rich, spiced alternative to the lighter and sparkling drinks of the season. Its recipe speaks of warmth and deep comfort: it begins with a batter of softened butter, brown sugar, cinnamon, nutmeg and a hint of vanilla, blended into a fragrant paste. A spoonful is placed in a mug, topped with a shot (or two) of dark rum and filled with hot water. Stirred until smooth and frothy and served in a warm mug, it’s a true fireside companion that holds up wherever grownups stay up to wait for Santa Claus.
Each of these Christmas cocktails holds a particular place in the season’s repertoire: eggnog for its richness and tradition, mulled wine for its warmth and sense of gathering, hot buttered rum for its depth and spice. Their histories span centuries, yet they continue to fit easily into modern celebrations. For anyone looking to serve drinks that feel grounded but not nostalgic, these classics remain dependable fixtures—uncomplicated, enduring and unmistakably of the season.
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