Christmas Flavour Trends 2025

Walk into any supermarket right now, and you're likely to spot mince pies with brown butter, gingerbread with a chilli kick, and mulled wine flavoured *everything*.

Christmas 2025 isn't forgetting tradition - consumers still want that immediate cinnamon-clove-orange hit. But, they're also interested in something new and unexpected. Something that feels worth the money when they're being careful everywhere else.

This is both an opportunity and a headache if you're in development.

You need recognisable enough to signal Christmas at first bite, but interesting enough that someone picks you over the basics. While ingredient costs are still awkward and retailers are cutting anything that doesn't earn its spot.

The good news?

The flavour tools to make this work are more accessible than they used to be. Cardamom isn't niche anymore. Brown butter makes sense to people. Even 'Swicy' has moved from "interesting experiment" to "yes, I'd try that."

Mulled wine is everywhere (and we mean everywhere)

Mulled wine flavour has broken out. It's not just about the drink anymore, you're seeing it in bakery, desserts, even some savoury applications.

People want warm, sociable drinks that don't involve effort. Premade mulled wine and spiced bases solve that, for both retail and foodservice.

There's also the quasi-functional angle. Cinnamon, clove, and ginger all carry these associations with warmth, digestion, wellbeing. Even when you're positioning them as treats, that perception helps.

Where it's heading

The obvious move is chocolate mulled wine variants. Berry-led profiles using cranberry, blackcurrant, cherry. Some brands are pushing into more interesting spice territory such as cardamom, star anise, to add complexity without losing the Christmas spirit.

The classic spice mix

Cinnamon, nutmeg, clove, ginger, and allspice are going nowhere. Cinnamon still does most of the heavy lifting for "this is Christmas", nutmeg adds depth, and ginger adds fresh heat.

What we're seeing:

• Brown butter + spice in biscuits and pastries is not revolutionary, but it works, giving a clear premium Christmas signal.
• Sauces and toppings pairing warm spices with caramel or chocolate. Again, not groundbreaking, but done well, it justifies the price.
• Syrups and coatings for nuts and popcorn that go past basic cinnamon sugar for something snackable that feels festive. We wrote about how nuts and seeds are redefining functional snacking if you're looking at that market.

Sweet X heat (when it's done properly)

This combination's moved past the novelty phase. Hot honey searches keep climbing, and younger consumers especially want bolder flavours at Christmas, but they don't want to alienate their parents at the table either. Controlled heat lets you refresh a range without scaring people off.

Honey tends to be the sweet base. It signals natural, people understand it, and it behaves itself with heat. Chilli extracts and powders at different levels depending on your market.

What we're seeing:

• Cinnamon and chipotle on biscuits, doughnuts and snack coatings.
• Honey chilli glazes for chicken, pizza, roasted veg.
• Chocolate with gentle chilli for gifting.
• Plant-based mains with sweet-spiced sauces.

Global spices

Cardamom, Sichuan pepper, and chai profiles can be a part of your festive toolkit. Cardamom brings floral, citrus, and herbal notes that work in festive lattes and hot chocolates, premium biscuits and buns, spiced syrups and dessert toppings.

Imports into Western markets have grown steadily, and cardamom feels less experimental now, especially where chai and Middle Eastern desserts are familiar.

• Sichuan pepper adds subtle citrus and tingling heat to savoury snacks.
• Miso adds depth to glazes and works with vegetables, meats, and nuts.
• Chilli crisp profiles in oils, toppings, and limited edition kits.

Non-alcoholic drinks are a must

Non-alcoholic and low-alcohol drinks aren't an afterthought anymore. They're central to festive planning.

Why no and low alcohol matters in 2025

Surveys consistently show a high share of younger adults expect credible alcohol-free options when they celebrate. Many older consumers also appreciate having one or two high-quality soft alternatives on the table. Drivers include health, next-day impact, and simple preference. Alcohol-free choices are part of feeling included in the occasion.

Products gaining traction

• Spiced ciders and apple-based drinks using traditional Christmas spices.
• Botanical tonics and adult softs are built around herbs, fruits, and spices.
• Premium hot chocolates using better cocoa and interesting inclusions.
• Functional festive drinks with adaptogens or added vitamins.

We've covered the popularity of nolo drinks in a separate article. From an ingredient view, this space depends heavily on cocoa powders, fruit juice and purée bases, plus natural flavours and spice extracts.