Four Comforting & Creamy Fall Drink Recipes

As the weather starts to turn cold, we need all the help we can get staying warm! One of the fastest ways to warm up is drink something hot (and tasty). Holding a hot drink warms the hands and sipping it warms the belly! If you want a new seasonal drink to try this fall here are four recipes that are perfect for you!

Quick Pumpkin Spice Latte


1 cup of milk, divided

½ teaspoon vanilla extract

1 tablespoon white sugar, or more to taste

¼ cup brewed espresso

1 tablespoon pumpkin puree

1 teaspoon pumpkin pie spice


  1. Whisk half of the milk with sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for five minutes. Next, whisk the other half cup of milk.
  2. Pour the milk mixture through a fine-mesh sieve to remove pulp. Then return the milk mixture to the saucepan and simmer while whisking for two minutes.
  3. Add the espresso and whisk everything until it is foamy (this should take about one minute).

Pumpkin Smoothie


1 16-ounce can of pumpkin puree

2 cups of milk

¼ cup of brown sugar

2 teaspoon of ground cinnamon


  1. Put the pumpkin puree into a freezer bag, and store it in the freezer for at least 24 hours
  2. Heat the bag of pumpkin puree in the microwave on High to soften (this should take one to two minutes)
  3. Pour the milk into a blender.
  4. Add the brown sugar, cinnamon and pumpkin, blending until smooth.

Insane Candy Cane Cocoa


1 cup of premium unsweetened cocoa powder

¼ – 1/3 cup of sugar

¼ teaspoon of salt

½ cup of water

4 cups of half-and-half or light cream

4 cups of whole milk

1/3 cup of bittersweet chocolate pieces or 2-ounces of bittersweet chocolate (chopped)

2 teaspoons of vanilla

2 teaspoons of peppermint extract

Sweetened whipped cream

Crushed peppermint candies

Small candy cane garnish (optional)


  1. In a 3- to 4- quart slow cooker put cocoa powder, sugar, and salt. Next, stir in the hot water until a paste is created. Finally, whisk in the half-and-half and milk.
  2. Cover the mixture and cook on a low-setting for five to six hours (or on a high-heat setting for 2½ to 3 hours). Make sure it doesn’t boil. Add the bittersweet chocolate, whisking it until the chocolate is melted.
  3. If there is a film of ‘skin’ on the surface of the mixture, discard it. Serve immediately or just keep it warm, covered, on a warm-heat setting or low-heat setting for up to two hours.
  4. Serve with vanilla and peppermint extract. Add a dollop of sweetened whipped cream and a sprinkle of crushed peppermint candies. Garnish each serving with a miniature candy cane.

Peppermint Hot Chocolate


1 ½ cups of whole milk

¼ cup of chopped high-quality semi-sweet chocolate bar of pieces

6 tablespoons of peppermint schnapps

Whipped cream is optional

Crushed peppermint candy


  1. Heat ½ cup of milk on low-heat in a small saucepan until bubbles begin to appear around the edges. Whisk the milk constantly, add the chocolate heating until it’s melted.
  2. Add the rest of the milk. Next, whisk until it’s combined and completely heated.
  3. Spoon half of the schnapps into two 8-ounce mugs, adding the hot chocolate.
  4. Top each serving with whipped cream and then sprinkle with crushed candy.

(If you would prefer a non-alcoholic version, then use ¼ – ½ teaspoon of peppermint extract instead of the schnapps)


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