4 Fall Drink Recipes to Make at Home

4 fall drinks on a counter with a houseplant, wooden cutting board and orange kitchen towel.

Calling All the Fall Girlies

In the post-Halloween slump, you might feel like lifting your spirits and diving tinsel-first into Christmas. No judgment, but we’ve found it can be nice to embrace the in-between, somewhat seasonally confused time. One of our preferred ways to embrace this time of year is through our taste buds. So today, we offer a bountiful feast of flavor by way of 4 fall drink recipes. These are super easy to make at home, with opportunities to customize into single or batch recipes to share. And of course our pairings have on-the-go enjoyment in mind but these are also perfect for staying in or hosting guests.

Apple Cider Mimosa

An apple cider mimosa in a gray champagne flute.
Aerial shot of the apple cider mimosa.


  • 4 oz apple cider 

  • 8 oz champagne, prosecco, or other sparkling wine  

  • Optional garnishes: apple slices, ground cinnamon, cinnamon sticks  

How to Make: 

Place 4 oz of apple cider in the drinkware of your choice. Pour in 8 oz of sparkling wine and garnish with an apple slice and cinnamon.  

Where to Bring It:

Boozy brunch  


What to Bring It In:  

Our 12oz Champagne Flute was a no-brainer for this refreshing fall cocktail since its tapered shape mimics fluted glassware for on-the-go elegance. 


Pumpkin Chai Latte

A pumpkin chai latte in a burnt orange to-go tumbler.
Aerial shot of the pumpkin spice latte.


*Makes 2 servings  

  • ¼ cup pumpkin puree 

  • 2 tablespoons brown sugar or sweetener of choice 

  • ¼ teaspoon pure vanilla extract  

  • 2 teaspoons pumpkin pie spice 

  • 2 green cardamom pods crushed or ground cardamom 

  • 1 star anise 

  • ¼ teaspoon ground ginger or 1 inch piece fresh ginger for more spice 

  • ⅛ teaspoon ground black pepper optional 

  • 2 cups milk of your choice  

  • 2-3 tablespoons loose leaf black tea or 2-3 black tea bags  

How to Make: 

  1. In a medium saucepan, combine pumpkin puree, brown sugar, vanilla extract, and spices. Cook on medium-low heat, stirring frequently, until the mixture is fragrant and darker in color.  

  2. Add milk to saucepan and stir well to combine. Heat on medium heat until it simmers. If using plant-based milk, do NOT bring it to a boil or it will curdle – just heat until very hot. 

  3. Turn off the heat before sprinkling in tea leaves or dropping tea bags into the hot milk. Steep for 2-5 minutes covered.  

  4. Strain tea through a sieve or strainer into a large glass. Froth with a whisk or frother and pour into mugs of your choice.  

Where to Bring It: 

Chilly morning walk  


What to Bring It In:  

The 18oz Callie Tumbler is great for hot and cold drinks so you can enjoy your pumpkin chai latte your way. Consider its festive pumpkin color a holiday bonus.  

Pomegranate Punch

Pomegranate punch in a wine tumbler with a straw.
Aerial shot of the pomegranate punch.


  • ½ cup pomegranate juice  

  • ½ orange, juiced  

  • 1.5 oz gin  

  • Plain seltzer  

  • Optional garnishes: pomegranate seeds, rosemary, star anise, orange slices 

How to Make: 

  1. Combine juices and gin (omit for non-alcoholic version) in drinkware of your choice.  

  2. Top with seltzer, ice, and garnishes.  

Where to Bring It: 
Fireside date  


What to Bring It In:  

Our 17oz Wine Tumbler with Straw in Red Shimmer will keep this punch chilled and delicious for hours.  

Salted Caramel Hot Chocolate

A large cup of hot chocolate with whipped cream, caramel drizzle and chocolate shavings in a green to-go mug.
Aerial shot of the salted caramel hot chocolate.


  • 2 teaspoons granulated sugar 

  • 1 ½ teaspoon cocoa powder 

  • 1 tablespoon water 

  • 1 tablespoon salted caramel sauce, plus more for garnish  

  • 1 cup milk of your choice 

  • Optional garnishes: whipped cream, marshmallows, chocolate shavings or mini chips, extra caramel sauce  

How to Make: 

  1. Combine sugar and cocoa powder in a small saucepan.  

  2. Add water and heat over medium heat. Stir continuously until smooth.  

  3. Mix in the caramel sauce, then the milk. Continue stirring until thoroughly combined.  

  4. Pour into a mug of your choice and garnish with toppings.  

Where to Bring It: 

Nighttime hayride  


What to Bring It In:  

Choose the 20oz Metallic Forester to keep this indulgent hot chocolate warm and secure thanks to the locking lid. We also love the deep green color.  

A Love Letter to November

Fall is pretty much everyone’s favorite season so let’s sip up every moment! Whether you’re looking to liven up a party or warm up on a cold day, we hope these festive fall recipes help keep the impending cold-weather blues away. 

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