The change in weather was distinct this week: the chilling breeze, the ominous grey… The change in weather was distinct this week: the chilling breeze, the ominous grey clouds.

Though it seems completely gloomy, there’s a bright side: It is officially the season of ciders, cocoas and hot coffees galore. And if you’re looking for something exciting to spice up your old favorites, here are some tips and tricks for enjoying both nonalcoholic and spiked beverages.

Hot apple cider has that crisp taste that reminds you of autumn. It smells heavenly, tastes divine and will warm you from head to toe. Although delicious on its own, adding a swirl of caramel, using syrups or candy, or stirring in a cinnamon stick can boost up the flavor. If you’ve got an extra minute or two, using the stove instead of the microwave provides a more even flavor and sends an irresistible aroma wafting through the kitchen.

Hot chocolate also has its place among tasty cold-weather drinks. Adding cinnamon, caramel or — for those adventurous drinkers — even a bit of chili powder can give your cocoa a kick. If you’re a fan of mocha drinks but can’t justify the cost, put a little cocoa powder and milk in your coffee and you’ve got a homemade version.

Coffee — a year-round favorite — has been manipulated with everything from almond to caramel, but these kinds of additions are elusive outside of coffee shops. If you’re looking for something similar for your brew, sprinkle some favorite spices — like those used in pumpkin pie — into the filter with the grounds. In a matter of minutes, you’ll be in heaven.

These drinks can easily be made at home or found at the plethora of Oakland coffee houses. But if you’re looking for something with a little extra kick to warm up a tailgating session or spice up a Halloween party, those of you over 21 will have to don your own barista hat.

Hot apple cider and spiced rum is a delectable, easy-to-prepare blend that just can’t go wrong. Try one shot of rum to 8 ounces of cider and infuse flavor by heating the two together. Brandy or whiskey can be used as substitutes, but for a spicy, cinnamon flavor, stick to spiced rum.

If you’re easily consumed by a weakness for chocolate, the possibilities are endless. Many liquor stores sell 50-mL mini-bottles of peppermint schnapps, vanilla vodka, coffee liqueur and Irish creme for about $2. Each of these are wonderful on their own or with hot chocolate, though the winning drink for me was made by adding dark chocolate and coffee liqueurs to a blend of coffee and bitter cocoa powder. Alter with care because the liqueur folds itself into the envelopes of luscious chocolate and you can hardly tell it’s there.

For coffee, there are always traditional standbys like Irish cream and whiskey, or the subtle flavors of a little dark chocolate liqueur which can give the drink a full, rich flavor.

Whether you’re spiking your drinks or not, there’s a bevy of additives you can use to give a little something extra to your hot beverages during these cold weather months.