Warm, cozy spiced drinks are among my favorite parts of fall. The season’s golden tones make me want to wrap up in a toasty sweater and sip something comforting. Packed with cinnamon, clove, star anise, and orange, this spiced tea with rum is an ideal warm cocktail for crisp evenings.

The Perfect Cozy Warm Spiced Fall Cocktail with Rum

This easy recipe of whole spices and orange-scented tea will fill your kitchen with the scents of autumn.

Orange spice tea brews to a rich amber and combines beautifully with black tea, orange peel, and cinnamon. When you steep it with fresh whole spices and a splash of rum, you get a warming, slightly sweet drink that’s perfect for cozy nights.

This warm spiced tea with rum is simple to make and delicious to sip—lightly sweet, warmly spiced, and comforting.

I used a premade orange spice tea as the base and amplified it by steeping with whole spices and fresh orange. Any brand of orange spice or chai tea works if you prefer a different profile.

1. Steep Orange Spice Tea

hot fireside cocktail for fall with spiced rum

Begin by bringing water to a boil. Once boiling, remove from heat and add 2–4 bags of orange spice tea. Cover and let steep for about 2–5 minutes, or according to the tea’s directions.

2. Add Whole Spices

easy hot fall drink spiced rum fall cocktail

After steeping, remove the tea bags and add whole spices. Stir in whole cloves, cinnamon sticks, star anise pods, a squeeze of fresh orange juice, and a dash of pumpkin spice. These additions deepen the autumn flavor and aroma.

3. Sweeten & Steep

easy spiced hot tea with spiced rum fall drink

Add brown sugar, white sugar, or honey to taste, then return the pan to low heat. I prefer brown sugar for its caramel notes, which pair especially well with rum. Simmer gently for 10–15 minutes until the sugar dissolves and the spices are fragrant. Keep the mixture below a boil.

Turn off the heat and let the tea rest, covered, for a few more minutes to concentrate the flavors.

4. Strain and Add Rum

Strain the spiced tea to remove cloves, cinnamon sticks, and orange pieces, then stir in gold rum. Gold rum adds vanilla and cinnamon-like notes that complement the spices—spiced or dark rum will also work if you prefer.

Add the rum at the end so the alcohol doesn’t cook off. Taste and adjust the rum and sweetness to your preference.

5. Serve, Garnish, & Sip

Ladle the hot spiced tea into mugs and garnish with a cinnamon stick, star anise, dried orange peel, or a fresh orange slice. Find your favorite cozy spot, wrap up with a blanket, and enjoy by the fire or under the stars.

This autumn-inspired spiced tea cocktail is ideal when you crave a warming, boozy drink that tastes of fall. It’s perfect for small gatherings or quiet evenings at home.

Tips for Making This Easy Fall Rum Cocktail

Tipsy Tips:

Substitutes: If you don’t have gold rum, try brandy, bourbon, or a cinnamon whiskey for a different wintery note. Adjust sweetness if using a sweet liquor.
Tea alternatives: If orange spice tea isn’t available, chai tea makes an excellent base with similar warming spices.
Boost flavor: Increase the quantity of whole spices or steep longer if you want stronger spice notes. Add more sugar, honey, or rum to suit your taste.
Serve size: This recipe yields about four larger servings (or six smaller pours). Add rum gradually—you can always add more but can’t remove it once mixed in.

Orange Spiced Tea Recipe with Rum | Warm Fall Cocktail With Rum

A cool-weather drink spiked with rum and autumn spices, served warm. The perfect fireside warmer on a crisp fall evening.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

COURSE Drinks

CUISINE Fall Drinks, Fall Recipes

SERVINGS 4

Equipment

Saucepan

Food Strainer

Tea Mugs

Ingredients

1/2 cup Gold Rum – or more to taste
3 cups Boiling Water
3 to 4 bags Orange Spice Tea – your preferred brand
1 heaping tsp Whole Cloves
5 pods Star Anise
2 to 3 sticks Cinnamon Sticks
1/4 tsp Pumpkin Spice
Juice of 1/2 Orange
4 tbsp Brown Sugar – or white sugar/honey to taste

Instructions

Add water to a saucepan and bring to a boil. Remove from heat, add orange spice tea bags, and steep 2–5 minutes.
Remove tea bags and, with the pan off the heat, add sugar, whole cloves, star anise, cinnamon sticks, pumpkin spice, orange juice, and a few orange slices.
Return the pan to low heat and warm gently for 10–15 minutes without boiling, stirring occasionally. Turn off heat and let steep covered for a few minutes.
Taste and adjust spice strength and sweetness if needed. Strain the mixture into a clean pot to remove solids.
Stir in gold rum, serve hot in mugs, and garnish with star anise, a cinnamon stick, or orange peel.

Notes

Be sure to add the rum at the end so it doesn’t evaporate. This recipe yields about four larger servings or six smaller pours. Adjust the rum and sweetness gradually to taste.