9 Cozy Vegan Holiday Drinks to Make at Home That Warm Every Room

You know that feeling when it’s snowing outside, the lights are twinkling, and you just want something warm and magical in your mug? These cozy vegan holiday drinks deliver all the festive vibes without the dairy. They’re easy, indulgent, and perfect for slow mornings, movie nights, or that low-key party where everyone inevitably ends up in the kitchen.

We’re talking spiced, creamy, chocolatey, and downright sip-worthy. Most use pantry staples, rely on plant milk magic, and come together in minutes. Ready to make your house smell like the holidays? Let’s get stirring.

1. Velvet Maple Chai Latte That Tastes Like a Hug

This chai latte is the softest sweater in drink form—rich, gently sweet, and beautifully spiced. It uses whole spices for a deep, café-style flavor and a swirl of maple for cozy caramel notes. Serve it on chilly mornings or when you need a little calm between holiday chaos.

Ingredients:

• 2 cups unsweetened oat milk (or almond milk)
• 1 cup water
• 3 black tea bags (or 2 tablespoons loose-leaf Assam)
• 2 cinnamon sticks
• 6 whole cardamom pods, lightly crushed
• 4 whole cloves
• 4 thin slices fresh ginger (or 1 teaspoon grated)
• 1 star anise (optional but lovely)
• 2–3 tablespoons pure maple syrup, to taste
• 1 teaspoon vanilla extract
• Pinch of ground black pepper
• Pinch of sea salt

Instructions:

1. In a small pot, combine water, cinnamon sticks, cardamom, cloves, ginger, star anise, pepper, and salt. Bring to a gentle simmer over medium heat. Cover and simmer 5 minutes.
2. Add tea bags and steep off heat for 3–4 minutes (longer for stronger). Strain into the pot.
3. Stir in oat milk and warm over low heat until steaming, not boiling. Add maple and vanilla.
4. Froth with a handheld frother or whisk vigorously for 30 seconds until slightly foamy.
5. Taste and adjust sweetness or spice. Pour into mugs and inhale that aroma first—mandatory.

Serve it with: A pinch of cinnamon on top or a maple-dipped cinnamon stick. For extra indulgence, add a spoon of coconut cream. Want it iced? Cool and pour over ice with a splash more maple.

2. Silky Peppermint Hot Chocolate for Fireside Movie Nights

Thick, glossy, and mint-kissed, this vegan hot chocolate nails that candy-cane-meets-cocoa moment. It leans on dark chocolate and cocoa for depth, with almond or oat milk creating a lush texture. It’s a crowd-pleaser for every age—just hold the mint for kiddos if you like.

Ingredients:

• 2 cups unsweetened almond or oat milk
• 2 tablespoons unsweetened cocoa powder
• 2 ounces dark chocolate (70% cacao), chopped
• 2–3 tablespoons organic sugar or maple syrup
• 1/4 teaspoon peppermint extract (or more to taste)
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
• Coconut whipped cream, for topping (optional)
• Crushed candy canes or cacao nibs, for garnish

Instructions:

1. Warm milk in a saucepan over medium-low heat until steaming.
2. Whisk in cocoa, sugar, and salt until smooth and no lumps remain.
3. Add chopped chocolate and continue whisking until melted and silky.
4. Stir in vanilla and peppermint extract. Start with 1/4 teaspoon mint and adjust—too much can take over.
5. Pour into mugs. Top with coconut whipped cream and a sprinkle of crushed candy canes.

Pro tip: For extra richness, blend the finished hot chocolate for 15 seconds to aerate. Want mocha vibes? Add a shot of espresso or 1 teaspoon instant coffee.

3. Golden Gingerbread Oat Nog That Beats Store-Bought

This is the cozy nog you can drink by the mugful—no eggs, no heaviness. It’s creamy from oats and cashews and spiced like a gingerbread cookie. Sip it chilled or warm; either way, it tastes like holiday cheer.

Ingredients:

• 1 cup rolled oats
• 1/2 cup raw cashews (soaked in hot water 20 minutes, then drained)
• 4 cups water
• 3 tablespoons maple syrup (or to taste)
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Optional: 1–2 tablespoons coconut cream for extra richness

Instructions:

1. Add oats, soaked cashews, and water to a high-speed blender. Blend on high 45–60 seconds until completely smooth.
2. Strain through a nut milk bag or fine mesh sieve for ultra-smooth texture (recommended).
3. Return to blender with maple, spices, vanilla, salt, and coconut cream if using. Blend 15 seconds to combine.
4. Chill for 2 hours for flavors to deepen, or gently warm in a saucepan to serve hot.

Serving ideas: Dust with nutmeg and a cinnamon stick. For an espresso nog latte, steam 1 cup with a shot of espresso. If you like it thicker, simmer 5–7 minutes to reduce slightly.

4. Mulled Cranberry-Apple Cider With Citrus Glow

Think classic mulled cider—with a bright, tart twist from fresh cranberries. It’s fragrant, jewel-toned, and looks stunning in a clear mug. Perfect for parties and easy to keep warm in a slow cooker.

Ingredients:

• 6 cups apple cider (unfiltered if possible)
• 1 cup fresh or frozen cranberries
• 1 orange, sliced
• 2 cinnamon sticks
• 6 whole cloves
• 4 allspice berries (optional)
• 1 star anise
• 2–4 tablespoons maple syrup, to taste
• 1-inch knob fresh ginger, sliced
• 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Combine cider, cranberries, orange slices, spices, and ginger in a large pot.
2. Bring to a gentle simmer over medium heat. Reduce to low and simmer 20–30 minutes until cranberries start to pop and the house smells amazing.
3. Sweeten with maple to taste and stir in vanilla if using.
4. Strain or ladle around the spices. Keep warm over low heat or in a slow cooker on “warm.”

Garnish: Float a few cranberries and an orange slice in each mug. Want it sparkling? Mix 2 parts mulled cider to 1 part chilled ginger ale just before serving (don’t heat the ginger ale).

5. Toasted Hazelnut Mocha With Vanilla Cloud

Nutella energy, but make it vegan and sippable. This mocha layers deep coffee, dark chocolate, and a toasty hazelnut finish, crowned with a light vanilla foam. It’s sophisticated but takes 10 minutes—your secret is safe with me.

Ingredients:

• 1 cup strong brewed coffee or 2 shots espresso
• 1 cup unsweetened soy or oat milk
• 2 tablespoons dairy-free chocolate chips or chopped dark chocolate
• 1 tablespoon cocoa powder
• 1–2 tablespoons sugar or maple syrup
• 1/2 teaspoon hazelnut extract (or 1 tablespoon hazelnut syrup)
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
• Optional: 1 tablespoon hazelnut butter for extra richness

Instructions:

1. Heat milk over medium-low heat until steaming. Whisk in chocolate, cocoa, sweetener, and salt until smooth.
2. Stir in hazelnut extract (or syrup) and vanilla. If using hazelnut butter, blend with the milk for 15 seconds to emulsify.
3. Pour coffee or espresso into mugs. Top with the hazelnut-chocolate milk. Froth remaining milk for a foamy “cloud” on top.
4. Dust with cocoa powder or shaved chocolate.

Make it fancy: Rim mugs with melted chocolate and crushed toasted hazelnuts. For decaf, use chicory coffee or decaf espresso—still dreamy.

6. Spiced Pomegranate Tea Toddy (Non-Alcoholic, Extra Festive)

This toddy is bright, lightly tart, and soothing—like a throat-soothing tea that dressed up for a party. Pomegranate and lemon bring sparkle, while cinnamon and honey-like agave make it feel cozy. Great for afternoon sips and late-night wind-downs.

Ingredients:

• 2 cups water
• 2 black tea bags (or 1 tablespoon loose-leaf)
• 1 cup pomegranate juice (100% juice)
• 2 tablespoons agave or maple syrup, to taste
• 2 cinnamon sticks
• 2 tablespoons fresh lemon juice
• Thin lemon slices and pomegranate arils, for garnish
• Optional: 1/4 teaspoon grated fresh ginger

Instructions:

1. Bring water to a boil. Add tea bags and cinnamon sticks (and ginger if using). Steep 4 minutes.
2. Remove tea bags. Stir in pomegranate juice and sweetener. Warm gently until steaming—don’t boil to preserve flavor.
3. Stir in lemon juice. Taste and adjust sweetness or acidity.
4. Pour into heatproof mugs and garnish with lemon slices and a few pomegranate arils.

Variation: Swap black tea for hibiscus tea for a caffeine-free ruby version. For a sparkling party pitcher, chill and serve over ice topped with plain or ginger kombucha.

7. Cozy Caramel Apple Oat Steamer That Smells Like Pie

Imagine apple pie filling turned into a creamy, warm drink—this is it. Oat milk brings bakery-style richness, and a quick homemade date caramel keeps it refined-sugar-friendly. It’s dessert, but in a mug. Trust me, you’ll want seconds.

Ingredients:

• 2 cups unsweetened oat milk
• 1 cup apple juice or cider
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of sea salt
• 1 teaspoon vanilla extract
• For date caramel: 6 soft Medjool dates (pitted), 1/2 cup hot water, pinch of salt
• Optional: 1 tablespoon coconut cream

Instructions:

1. Make the date caramel: Blend dates, hot water, and a pinch of salt until smooth.
2. In a saucepan, warm oat milk and apple juice with cinnamon, nutmeg, and salt until steaming.
3. Whisk in 3–4 tablespoons of date caramel (or more to taste) and vanilla. Add coconut cream for extra body.
4. Froth if desired and pour into mugs. Drizzle a little more caramel on top.

Shortcut: Use store-bought vegan caramel sauce if you’re in a hurry. For a snickerdoodle twist, add a pinch of ground cardamom and extra cinnamon.

8. Coconut Cardamom Saffron Latte With Golden Glow

Luxurious and lightly floral, this latte feels like a holiday vacation in a cup. Saffron threads bloom in warm plant milk while cardamom adds warmth and depth. It’s elegant, naturally sweet, and genuinely soothing.

Ingredients:

• 1 cup canned light coconut milk
• 1 cup unsweetened almond milk
• 2–3 tablespoons maple syrup or sugar, to taste
• 6–8 green cardamom pods, lightly crushed (or 1/2 teaspoon ground)
• 8–10 saffron threads
• 1/2 teaspoon vanilla extract
• Pinch of sea salt
• Optional: 1 teaspoon rose water for a floral note

Instructions:

1. In a small pot, combine coconut milk, almond milk, cardamom, saffron, and salt. Warm over low heat until steaming; do not boil.
2. Simmer gently 5–7 minutes to infuse. Stir in sweetener, vanilla, and rose water if using.
3. Strain if using whole cardamom pods. Froth lightly and pour into small mugs.

Serving tip: Garnish with crushed pistachios or a few saffron threads. If you prefer caffeine, add a splash of strong black tea for a Kashmiri chai-inspired twist.

9. Alpine Rosemary Hot Lemonade With Maple And Pear

This one is bright, woodsy, and restorative—the winter cousin of summer lemonade. Fresh rosemary pairs beautifully with pear and lemon, while maple rounds everything out. It’s the cozy, clear-your-head sip you’ll crave between cookies.

Ingredients:

• 3 cups water
• 1 ripe pear, thinly sliced
• 2 sprigs fresh rosemary
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3–4 tablespoons maple syrup, to taste
• Pinch of sea salt
• Lemon wheels and extra rosemary, for garnish

Instructions:

1. In a saucepan, combine water, pear slices, and rosemary. Bring to a gentle simmer and cook 8–10 minutes to infuse.
2. Strain into a clean pot or pitcher. Stir in lemon juice, maple syrup, and salt. Warm again until just steaming.
3. Taste and adjust sweetness or acidity. Pour into mugs and garnish with a lemon wheel and tiny rosemary sprig.

Variation: Add a thin slice of fresh ginger for a spicy boost. For a sparkling version, chill and top with plain seltzer just before serving (don’t heat the seltzer).

Holiday Hosting Tips

Want a hands-off setup? Keep one warm option in a slow cooker on “warm” with a ladle (mulled cider or chai works great). Set a garnish bar—cinnamon sticks, citrus slices, coconut whip, shaved chocolate, pomegranate arils—so people can decorate their mugs. Label each drink and include a caffeine-free pick for evenings.

Make-Ahead And Storage

• Chai concentrate and mulled cider can be made 2 days ahead; reheat gently.
• Oat nog keeps 3–4 days chilled; shake before serving.
• Hot chocolate base can be stored up to 3 days; loosen with extra milk when reheating.
• Tea-based drinks are best fresh or within 24 hours for brightest flavor.

Sweetness And Spice Tweaks

• Maple syrup delivers a round, caramel sweetness; agave is neutral; coconut sugar adds toffee vibes.
• Whole spices give cleaner, warmer flavor; ground spices are convenient but use sparingly.
• Always add peppermint and rose water lightly—both can overpower fast.

There you have it: 9 cozy vegan holiday drinks you can whip up without breaking a sweat—or a whisk. Pick a favorite, light a candle, and let the season do its thing. Your kitchen’s about to smell incredible, and your mugs? They’re about to be very, very happy.