Don’t fear—you are not the only person on this campus who is sick and tired of pumpkin–flavored coffee drinks. Below are some pretty quick fixes that are far from basic, and add the additional alcoholic kick that Wawa's pumpkin coffee is sorely lacking (and you might need as midterms approach). 

Kentucky Mulled Cider:


1.25 oz Maker's Mark Bourbon

Apple cider, heated in a sauce pan (or just the microwave if you’re a normal college student)

Dash of allspice

Tall cinnamon stick

Lemon slice


Add bourbon to a mug. Fill mug with hot apple cider and dash of allspice. Garnish with tall cinnamon stick and lemon slice. Drink multiple cups and feel warm in more ways than one. 

Maple Bourbon Old–Fashioned


2 oz bourbon

2 tsp maple syrup

1 tsp water

1 dash bitters

1 orange peel

1 maraschino cherry


Combine maple syrup, water and bitters in a glass, stirring until well blended. Add a few blocks of ice and the orange peel, then pour bourbon on top. Garnish with a cherry and serve. Or don’t and keep it all for yourself—no judgment. 

Caramel Apple Mule


1.5 oz vodka

.5 oz caramel syrup

1 oz apple cider


Shake all ingredients with ice. Strain into a wooden mug over ice, top with ginger beer. Garnish with apple fan. Take a picture to impress your friends.


Boozy Hot Chocolate


For the Angostura Whipped Cream:

1 cup (237ml) heavy whipping cream

1 tbsp (15ml) simple syrup 

1 tsp (5ml) vanilla extract

6 dashes Angostura bitters

For the Hot Cocoa:

1/4 cup (58g) unsweetened cocoa powder, such as Valrhona

1 tbsp (13g) granulated sugar

Pinch kosher salt

3 cups (710ml) milk

8 oz (227g) semisweet chocolate chips (or other type of chocolate, such as milk chocolate, depending on your taste)

1 tsp (5ml) vanilla extract

5 oz (148ml) Italian amaro, such as Averna

For the Angostura Whipped Cream: Using an electric mixer or stand mixer fitted with the whisk, beat heavy whipping cream at high speed until soft peaks form, then add simple syrup, vanilla extract and Angostura bitters. Whip until medium peaks form, about 1 minute longer.

For the Hot Cocoa: In medium saucepan, stir cocoa with sugar and salt. Stir in milk and chocolate. Heat over medium heat, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely blend mixture.

Add vanilla and amaro and stir to combine. Pour into glasses and top with Angostura whipped cream.