Who doesn’t love seasonal flavors in fall? Whether it’s a hot cider, a cool cocktail, a hearty breakfast, or a nice meal, the flavors of fall welcome you in. Apple, cinnamon, pumpkin, cocoa, nutmeg…we love them all. And what better place to enjoy the flavors of fall than cozied up in a Smoky Mountain cabin?! Read on to find some great fall drinks (some with no alcohol, so the whole family can enjoy) that are just perfect for sipping fireside in your cabin, with a mountain view on the deck, or as you whip up a delicious meal in your cabin’s fully equipped kitchen at night!
Non-Alcoholic Sangria | The Kitchen
INGREDIENTS
- 2 cups boiling water
- 2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser; decaf tea is fine)
- 2 cinnamon sticks
- 1/2 cup sugar
- 3 cups pomegranate juice
- 1 cup freshly squeezed orange juice
- 1 medium orange, sliced into thin rounds
- 1 medium lemon, sliced into thin rounds
- 1 medium lime, sliced into thin rounds
- 1 medium apple, cored and cut into 1/2-inch chunks
- 3 cups carbonated water
DIRECTIONS
- Pour the boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
- In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
- Just before serving, stir in carbonated water. Serve in glasses over ice.
Drunken Pumpkin Latte | Delish
INGREDIENTS
- 2 tsp. pumpkin pie spice, divided
- 3 tbsp. granulated sugar, divided
- 1 lemon wedge
- 1 1/2 c. boiling water
- 2 tbsp. espresso powder
- 2 tbsp. sugar
- 5 oz. RumChata
- 3 oz. pumpkin pie vodka
- Whipped cream, for garnish
DIRECTIONS
- Combine 1 teaspoon pumpkin pie spice and 1 tablespoon sugar on a small plate. Rim two coffee mugs with the lemon wedge, then dip in sanding sugar and spice mixture; reserve remaining sugar and spice mixture.
- In a heatproof measuring cup or bowl, stir the espresso powder, the remaining 2 tablespoons sugar, and the remaining teaspoon of pumpkin spice into the boiling water until dissolved. Add the rumchata and vodka. Stir to combine.
- Pour into prepare mugs. Top with whipped cream and sprinkle with some of the remaining sugar and spice mixture.
Mulled Wine | Delish
INGREDIENTS
- 1 (750-ml.) bottle red wine
- 1 orange, sliced into rounds, plus more for garnish
- 6 whole cloves
- 3 cinnamon sticks, plus more for garnish
- 3 star anise
- 1/4 c. honey
- 1/2 c. brandy
DIRECTIONS
In a medium saucepan over medium heat, combine all ingredients. Bring to a simmer not a boil, then reduce heat to medium-low. Simmer gently over low heat for 10 minutes.
Serve warm and garnish with more citrus slices and cinnamon sticks.
Asian Pear Sparkler | The Kitchen
INGREDIENTS
- 1 cup freshly pressed Asian pear juice*
- 1 teaspoon lemon juice
- 3/4 cup honey
- 1/4 cup sugar
- 1 (4-inch) sprig fresh rosemary
- 1 (1-inch) piece fresh ginger, peeled and cut into coins
- Small grating of fresh nutmeg
- Ice
- Soda water
DIRECTIONS
- Combine pear juice, lemon juice, honey, sugar, rosemary, ginger, and nutmeg in a saucepan over medium heat. Bring to a boil, then simmer on low heat for 5 minutes, stirring to dissolve the sugars.
- Remove from heat and let stand 30 minutes. Strain the syrup through a fine-mesh strainer and discard the solids. Let syrup cool completely.
- To serve, fill an 8-ounce glass halfway with ice cubes, add 3 tablespoons of syrup, fill with soda water, and stir. Add more syrup for a sweeter or stronger flavor.
Hot Apple Cider | All Recipes
INGREDIENTS
- 6 cups apple cider
- ¼ cup real maple syrup
- 2 cinnamon sticks
- 6 whole cloves
- 6 whole allspice berries
- 1 orange peel, cut into strips
- 1 lemon peel, cut into strips
DIRECTIONS
- Pour the apple cider and maple syrup into a large stainless steel saucepan.
- Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
- Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
- Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.
