Healthy Holiday Drinks: 15 Cozy Christmas Drinks and Teas

Healthy festive drinks can be as simple as orange cinnamon tea, lightly sweetened cocoa, or warm apple cider with a splash of water. These 15 alcohol-free Christmas drinks use tea, fruit, milk, and kitchen spices, with just the right amount of sweetener that you can adjust to your taste.

Simmering cinnamon and orange peel in a saucepan will fill your kitchen with a festive aroma before you even pour a cup. From there, you can choose a clear and spicy drink, a creamy dessert-like option, or something bright with a hint of cranberry.

Each recipe below makes two servings. Use a measuring cup (about 240ml); amounts may change a bit aftersimmering and straining. Prep times are estimates. Use pasteurized juice, wash your produce before cutting, and choose food-safe dried herbs and spices.

What makes a holiday drink a ‘healthier’ drink?

The key changes are in the ingredients: use unsweetened tea, measured syrup, and either milk or an unsweetened plant-based drink instead of a sweetened latte mix. You’ll still get a drink that tastes like Christmas.

Honey and maple syrup are both considered added sugars by the FDA. A spoonful might work for the recipe, but swapping white sugar for honey won’t make your drink sugar-free. Always check labels on packaged juice, milk alternatives, and tea blends, as ingredients can vary.

For recipes with optional sweetener, taste the finished drink first. Cinnamon and vanilla add a lot of flavor, so you’ll know how sweet it needs to be before adding any extra.

Which Christmas drink should you make?

Drink	Approximate time	Base	Sweetener for the whole recipe
Orange cinnamon rooibos	8 minutes	Rooibos tea	None
Honey ginger lemon tea	12 minutes	Fresh ginger infusion	Up to 2 tsp honey
Apple cinnamon Christmas tea	10 minutes	Black tea and apple juice	None
Cranberry hibiscus tea	10 minutes	Hibiscus tea and cranberry juice	Up to 2 tsp maple syrup
Vanilla chamomile tea	7 minutes	Chamomile tea	None
Chamomile mint tea	7 minutes	Chamomile and peppermint tea	None
Pear cardamom black tea	12 minutes	Black tea and pear	None
Homemade spiced chai latte	18 minutes	Black tea and milk	Up to 2 tsp maple syrup
Vanilla rooibos latte	10 minutes	Rooibos tea and milk	Up to 2 tsp maple syrup
Cinnamon hot cocoa	7 minutes	Milk and cocoa	2 tsp maple syrup, adjustable
Peppermint hot cocoa	12 minutes	Milk, cocoa, and peppermint tea	2 tsp maple syrup, adjustable
Golden ginger milk	7 minutes	Milk and ground spices	Up to 2 tsp maple syrup
Pumpkin spice milk	8 minutes	Milk and pumpkin purée	Up to 2 tsp maple syrup
Warm orange cranberry cup	12 minutes	Cranberry juice, water, and orange	Up to 2 tsp maple syrup
Lightly mulled apple cider	15 minutes	Apple cider and water	None

The sweetener column shows what you add yourself. Fruit juice and milk have natural sugars, and packaged ingredients might have added sugars. These are recipe ingredients, not calculated nutrition facts.

Christmas teas with fruit and warming spices

Our guide to different types of tea and how to brew them covers many of the bases used here. We recommend usingplain tea bags so you can control the spice and sweetness yourself.

1. Orange cinnamon rooibos

Makes: 2 servings · Time: about 8 minutes

Ingredients: 2 cups water, 2 plain rooibos tea bags, 1 small cinnamon stick and 2 thin strips of orange peel (as little white pith as possible).

Method: Bring the water and the cinnamon to the boil. Remove from the heat, add the rooibos and the orange peel, cover and steep for 5–7 minutes. Remove the bags, peel and cinnamon and divide between two mugs.

Use a vegetable peeler on the orange. Thick pieces of white pith can overpower the mild flavor of the drink.

2. Honey ginger lemon tea

Makes: 2 servings · Time: about 12 minutes

Ingredients: 2 cups water, 6 thin slices of fresh ginger, 2 tsp lemon juice, and up to 2 tsp honey, optional.

Method: Simmer the water and ginger very gently for 8 minutes. Strain into two mugs and divide the lemon juice (and honey if using) between them. Stir well.

For a milder brew, use fewer slices of ginger. If you want more ginger flavor, use thinner slices instead of a large chunk, which is harder to measure.

3. Apple cinnamon Christmas tea

Makes: 2 servings · Time: about 10 minutes

Ingredients: 1½ cups water, ½ cup 100% apple juice, 1 small cinnamon stick, and 2 plain black tea bags.

Method: Simmer the water, apple juice, and cinnamon for 5 minutes. Remove from the heat and add the tea bags. Steep for 3 minutes, then remove the bags and cinnamon before serving.

This recipe lets you use juice without making it the whole drink. Remove the black tea bags quickly, as steeping them longer can make the drink bitter instead of adding more apple flavor.

4. Cranberry hibiscus tea

Makes: 2 servings · Time: about 10 minutes

Ingredients: 1½ cups water, 2 plain hibiscus tea bags, ½ cup unsweetened 100% cranberry juice, and up to 2 tsp maple syrup, optional.

Method: Boil the water, remove from the heat, and steep the hibiscus bags for 5 minutes. Remove the bags, stir in the cranberry juice, and warm gently if needed. Taste before adding maple syrup.

Use real unsweetened cranberry juice, not cranberry cocktail. The juice should be tart—that’s the idea. If you want a milder flavor, add a splash of water.

5. Vanilla chamomile tea

Makes: 2 servings · Time: about 7 minutes

Ingredients: 2 cups freshly boiled water, 2 plain chamomile tea bags, and ¼ tsp alcohol-free vanilla flavoring.

Method: cover the tea bags with the hot water and steep for 5 minutes (or as per the packet instructions). Remove the bags and stir in the vanilla. Divide between the mugs.

Pick alcohol-free vanilla if you need to avoid all alcohol. Start with the measured amount, since too much can overpower the chamomile.

6. Chamomile mint tea

Makes: 2 servings · Time: about 7 minutes

Ingredients: 2 cups freshly boiled water, 1 plain chamomile tea bag, and 1 plain peppermint tea bag.

Method: Put both bags in a small teapot, add the water, cover, and steep for 5 minutes. Remove the bags and pour.

The mint adds a fresher finish compared to chamomile alone. For more details on the ingredients and blend, see our Chamomile Mint Tea guide.

7. Pear cardamom black tea

Makes: 2 servings · Time: about 12 minutes

Ingredients: 2 cups water, ½ ripe pear cut into thin slices, 2 lightly crushed green cardamom pods, and 2 plain black tea bags.

Method: Simmer the water, pear and cardamom for 5 minutes. Remove from the heat, add the tea bags and steep for 3 minutes. Strain into mugs, pressing the pear gently with a spoon.

Choose a fragrant, ripe pear. An underripe one won’t add much flavor during the short simmering time.

Creamy holiday drinks and homemade lattes

Use pasteurized dairy milk or an unsweetened plant-based drink you enjoy. Different products give different textures, so stir as you heat and keep milk mixtures below boiling. The cocoa recipes use cocoa powder, not sweetened hot chocolate mix.

8. Homemade spiced chai latte

Makes: 2 servings · Time: about 18 minutes

Ingredients: 1 cup water, 1 cup milk, 4 thin slices of ginger, ½ cinnamon stick, 2 lightly crushed green cardamom pods, 2 whole cloves, 2 black tea bags and up to 2 tsp maple syrup (optional).

Method: Simmer the water and spices for 8 minutes. Remove from the heat and steep the tea bags in the mixture for 3 minutes. Remove the bags, add the milk, and warm gently for 3 minutes. Strain and sweeten to taste.

To get a stronger spice flavor, simmer the spices longer before adding the tea. Don’t leave the tea bags in too long, or the latte may turn bitter.

9. Vanilla rooibos latte

Makes: 2 servings · Time: about 10 minutes

Ingredients: 1 cup freshly boiled water, 2 plain rooibos tea bags, 1 cup milk, ¼ tsp alcohol free vanilla flavouring and up to 2 tsp maple syrup (optional).

Method: steep the rooibos in the water for 5–7 minutes. In the meantime gently warm the milk. Remove the bags, stir in the milk and vanilla and add the maple syrup if you like. Whisk briefly to get a little foam.

Using less brewing water means you can add milk without making the latte too watery.

10. Cinnamon hot cocoa

Makes: 2 servings · Time: about 7 minutes

Ingredients: 2 cups milk, 2 tbsp unsweetened cocoa powder, ¼ tsp ground cinnamon, 2 tsp maple syrup, and a small pinch of salt.

Method: In a saucepan, whisk the cocoa, cinnamon, syrup, salt and 2 tbsp of the measured milk into a smooth paste. Whisk in the remainder of the milk gradually. Warm over medium-low heat for approximately 5 minutes (do not boil), stirring all the time.

Taste before serving and adjust the sweetness if needed. Making the paste first is easier than trying to mix dry cocoa lumps in a full saucepan.

11. Peppermint hot cocoa

Makes: 2 servings · Time: about 12 minutes

Ingredients: 2 cups milk, 1 plain peppermint tea bag, 2 tbsp unsweetened cocoa powder, and 2 tsp maple syrup.

Method: Warm the milk until it’s steaming, remove from the heat and steep the peppermint bag in it for 5 minutes. Remove the bag. Whisk the cocoa and syrup with a little warm milk to make a paste, then whisk this back into the saucepan. Warm gently and serve.

The tea bag should be plain mint, not candy cane or flavored syrup. Adjust the sweetness after mixing the cocoa completely.

12. Golden ginger milk

Makes: 2 servings · Time: about 7 minutes

Ingredients: 2 cups milk, ¼ tsp ground turmeric, ¼ tsp ground ginger, ¼ tsp ground cinnamon, and up to 2 tsp maple syrup, optional.

Method: Whisk all together in a small saucepan and warm gently for about 5 minutes, stirring all the time. Divide between two mugs and stir again before drinking as the ground spices will settle.

Use a small amount of turmeric for a subtle flavor. Clean up spills right away, since the yellow color can stain fabrics and surfaces.

13. Pumpkin spice milk

Makes: 2 servings · Time: about 8 minutes

Ingredients: 2 cups milk, 2 tbsp plain pumpkin purée, ¼ tsp ground cinnamon, ⅛ tsp ground ginger, ¼ tsp alcohol-free vanilla flavoring, and up to 2 tsp maple syrup, optional.

Method: Whisk the pumpkin, spices and a little of the measured milk until smooth. Whisk in the remainder of the milk and warm gently for about 6 minutes. Remove from the heat, add the vanilla and any syrup you like and pour.

Check the can—plain pumpkin purée and sweetened pumpkin pie filling are not the same. Expect a bit of texture from the pumpkin.

Warm fruit drinks for the holiday table

14. Warm orange cranberry cup

Makes: 2 servings · Time: about 12 minutes

Ingredients: ½ cup unsweetened 100% cranberry juice, 1½ cups water, 2 thin orange slices, 1 small cinnamon stick, and up to 2 tsp maple syrup, optional.

Method: Combine the juice, water, orange and cinnamon in a saucepan and simmer gently for 8 minutes. Remove the orange and cinnamon, taste and add a little maple syrup if required. Divide between the mugs.

This is a tea-free option for anyone who likes a sharp, fruity drink. Remove the orange slices after simmering so the peel doesn’t keep steeping.

15. Lightly mulled apple cider

Makes: 2 servings · Time: about 15 minutes

Ingredients: 1 cup pasteurized nonalcoholic apple cider, 1 cup water, 1 small cinnamon stick, 2 whole cloves, and 1 thin strip of orange peel.

Method: Bring everything to a gentle simmer, cover loosely, and cook for 10 minutes. Remove the cinnamon, cloves, and peel before pouring.

Here, apple cider refers to the non-alcoholic apple drink sold in the US, not hard cider. The water makes the apple flavor milder, so you probably won’t need extra sweetener unless you want it.

How do you serve the drinks for a group on holiday?

To make 8 servings of a recipe, multiply the ingredients by 4 and use a large saucepan. The bigger batch will take longer to heat. Keep the steeping time the same, and remove tea bags and whole spices before serving.

Offering two different drink options is usually better than making several similar ones. Try pairing orange cinnamon rooibos with cinnamon cocoa, or the warm cranberry cup with a chai latte. Label the milk and set out optional sweeteners so everyone can choose their own amount.

If you prepare the fruit and spice bases ahead of time, add the tea or milk when you make the drink to save time. Always follow FoodSafety.gov advice: refrigerate perishable mixtures within two hours (or one hour if above 90°F/32°C). Keep your fridge at 40°F/4°C or below. If you’re keeping milk drinks hot for a group, maintain them at 140°F/60°C and let each portion cool before serving.

Questions about Christmas drinks and tea

What is Christmas tea?

Christmas tea is a seasonal flavor, not a specific recipe. It usually has a tea base with orange peel, cinnamon, cloves, or ginger. Black tea makes a brisk version, while rooibos is another good base for these spices.

Which holiday drinks contain caffeine?

The apple black tea, pear black tea, and traditional chai recipes all use black tea. Both cocoa recipes use cocoa. Tea and chocolate both have caffeine, and the amounts can vary, as explained in the FDA’s caffeine guide.

For a caffeine-free option, choose a plain herbal tea that’s labeled caffeine-free and check the ingredient list. You can also use decaf black tea in black tea recipes, but remember that decaf still has some caffeine. Our decaf tea guide explains the difference.

Can you make these drinks without added sweetener?

Yes, just skip the optional honey or maple syrup. For cocoa, use unsweetened milk and leave out the syrup, then taste it—it will be more bitter. Juice drinks can still have sugar, even if you don’t add any yourself.

Can you make the lattes dairy-free?

Use an unsweetened plant-based drink instead of dairy milk, using the same amount. Choose one that fits the drink and your dietary needs, and check the label for allergens and added sugars. Oat, soy, and almond each give different flavors and textures.

Start with a recipe that uses ingredients you already have. A strip of orange peel, a cinnamon stick, and a familiar tea are enough for a good Christmas drink.

These are recipes for general food information only and are not medical advice.

Sources

• FDA: Added Sugars on the Nutrition Facts Label — added versus naturally occurring sugars, including honey and syrups.
• FDA: Spilling the Beans—How Much Caffeine Is Too Much? — tea and chocolate as caffeine sources; decaffeinated products retain some caffeine.
• FoodSafety.gov: 4 Steps to Food Safety — washing produce, refrigeration, and hot holding.