17 hot cocktails to warm up with this winter

From spiked hot chocolates and ciders to warming punches, here's where to drink hot cocktails this season.

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  • Photo courtesy Allium

    Allium's Mexican hot chocolate, laced with guajillo, comes with a shot of tequila and churros with dulce de leche dipping sauce. (120 E Delaware Pl, 312-799-4900, alliumchicago.com)

  • Photo courtesy Dusek's

    At Dusek's Board and Beer, the Dusek Warmer features mulled black ale, Laird's Apple Jack, bourbon, fall fruits and aromatic bitters. (1227 W 18th St, 312-526-3851, thaliahallchicago.com)

  • Photograph: Tatiana Abramova

    The Fountainhead is serving Clyde May's Hot Cider, made with apple cider, chopped apples, oranges, star anise, cloves, cinnamon sticks, fresh nutmeg, honey and Clyde May's Alabama Whiskey. (1970 W Montrose Ave, 773-697-8204, fountainheadchicago.com)

  • Photo courtesy Henri

    Henri's Last Harvest features Buffalo Trace bourbon, hot spiced apple cider, cinnamon, vanilla, demerara syrup and other fall baking spices. (18 S Michigan Ave, 312-578-0763, henrichicago.com)

  • Photo courtesy iNG

    Paradise Lost at iNG is made by mixing orange juice, beet puree, basil, cacao and rum and then setting it on fire. (951 W Fulton Market, 855-834-6464, ingrestaurant.com)

  • Photograph: Martha Williams

    Longman & Eagle is serving wassail, a mulled cider made with apple jack, Gosling's Black Strap Rum and house-spiced hot apple cider.

    This drink also has the best story: In the regions of England that produced cider in pagan times, wassailing was a traditional ceremony that consisted of singing and drinking for the health of trees so they would produce better fruit. (2657 N Kedzie Ave, 773-276-7110, longmanandeagle.com)

  • Photo courtesy NoMI

    NoMI Lounge has a Hot Chocolate Bar, where you can top hot chocolate with an array of marshmallows or candies-or spike it with a shot of liquor. (800 N Michigan Ave, 312-239-4030, nomirestaurant.com)

  • Photo courtesy Old Town Social

    Old Town Social makes a hot toddy with apple cider, Averna, Atlantico Reserva rum and a housemade syrup with nutmeg, cloves, cinnamon, black peppercorn, vanilla and orange peel. (455 W North Ave, 312-266-2277, oldtownsocial.com)

  • Photograph: Neil Burger

    Rebar offers the Winter Magic Punchbowl, made with mulled red wine mixed with cloves, oranges, cinnamon and cognac-marinated cherries. (401 N Wabash Ave, 312-588-8034, trumpchicagohotel.com)

  • Photograph: Neil Burger

    Rebar offers the Winter Magic Punchbowl, made with mulled red wine mixed with cloves, oranges, cinnamon and cognac-marinated cherries. (401 N Wabash Ave, 312-588-8034, trumpchicagohotel.com)

  • Photo courtesy Roka Akor

    Roka Akor is making the Nukumori (Japanese for "warmth") with Iichiko shochu, yellow chartreuse, Aperol, honey syrup, muddled shiso leaf, grapefruit zest and hot jasmine green tea. (111 W Illinois St, 312-477-7652, rokaakor.com)

  • Photo courtesy Roka Akor

    Roka Akor is making the Nukumori (Japanese for "warmth") with Iichiko shochu, yellow chartreuse, Aperol, honey syrup, muddled shiso leaf, grapefruit zest and hot jasmine green tea. (111 W Illinois St, 312-477-7652, rokaakor.com)

  • Photo courtesy South Water Kitchen

    South Water Kitchen is serving the Fallen cocktail, with Wild Turkey bourbon, Vander Mill Hard Cider, brown sugar and walnut bitters. (225 N Wabash Ave, 312-236-9300, southwaterkitchen.com)

  • Photo courtesy State & Lake

    State & Lake Chicago Tavern is serving Tennessee Tea Parties, cocktails that combine moonshine and hot tea, plus citrus and other garnishes. (201 N State St, 312-239-9400, stateandlakechicago.com)

  • Photograph: Anthony Tahlier

    At Tesori, the Bevanda Mattina consists of espresso, amaretto, amaro and vanilla gelato. Add the liqueur to the espresso, then top it with gelato. (65 E Adams St, 312-786-9911, tesorichicago.com)

  • Photo courtesy Twisted Spoke

    Twisted Spoke's hot toddy is made with Leopold Bros New York Apple Whiskey, chai tea, cinnamon flake, star anise, honey and lemon zest. (501 N Ogden Ave, 312-666-1500, twistedspoke.com)

  • Photo courtesy the Whistler

    Head to the Whistler for glögg, which is made with malbec-syrah, ruby port and North Shore Aquavit mulled with cardamom, clove, cinnamon, nutmeg, raisins, almonds and orange peels. (2421 N Milwaukee Ave, 773-227-3530, whistlerchicago.com)

  • Photo courtesy Rockit

    Rockit Bar & Grill is serving hot cider spiked with bourbon, brandy or rum. (22 W Hubbard St, 312-645-6000,rockitbarandgrill.com)

  • Photo courtesy Rockit

    Rockit Burger Bar is offering spiked cider that features pumpkin pie spices with either spiced whiskey or spiced rum. (3700 N Clark St, 773-645-4400, rockitburgerbar.com)

Photo courtesy Allium

Allium's Mexican hot chocolate, laced with guajillo, comes with a shot of tequila and churros with dulce de leche dipping sauce. (120 E Delaware Pl, 312-799-4900, alliumchicago.com)

With evening temperatures dipping below freezing and scarves a now-permanent part of your wardrobe, it's time to embrace hot cocktails, which are appearing at bars and restaurants all over the city. We found 17 warm, boozy drinks to try this winter, ranging from wassail to glogg to spiked hot chocolate.


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