I’ve Tested Almost 40 Travel Mugs This Year Alone—These Are My Favorites
These are the travel mugs I actually reach for before running out the door.

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Commuting and drinking coffee have been two constants in my adult life—often at the same time. As coffee shop prices rise, I almost always bring coffee from home, which means I’ve also become deeply attached to my collection of travel mugs.
A good travel mug is more than just a cup with a lid. The best ones are leakproof enough to toss into a tote without worrying about spills, insulated to keep drinks hot—or cold—for hours, and compact enough to fit in car cup holders and crowded work bags.
Our top picks:
- Best overall: Zojirushi Stainless Steel Mug
- Best value: Camelbak Thrive Tumbler
- Most customizable: Yeti Rambler Stackable Cup
- Most versatile: Fellow Carter Bundle (3-in-1) Travel Mug
As a reviews analyst in the Good Housekeeping Institute Kitchen & Cooking Lab, I’ve tested nearly 40 new travel mugs over the last year alone, in addition to the dozens our team has reviewed over the past decade. We test for temperature retention, durability, leak resistance, and how easy each mug is to clean, carry, store, and sip from.
Beyond the Lab, my team and I use them in real life too—at the office, during daily commutes, and on long car rides. We pay attention to how they feel to drink from, how convenient they are to travel with, and how well they hold up after the occasional accidental drop. Read on to learn more about our top-tested travel mugs.
Nicole (she/her) is the senior director of the Good Housekeeping Institute Kitchen & Cooking Lab. She oversees all content and testing related to kitchen products, food, and recipes. She has worked at GH since 2019, and is a trained cook, published recipe developer, and seasoned product tester with nearly 15 years of experience. She has worked in test kitchens for national magazines and kitchen appliances brands, where she also helped develop products for the home cook. She earned a degree in journalism from SUNY New Paltz, graduated with a Grand Diplome in Classic Culinary Arts from the French Culinary Institute, and studied culinary nutrition at the Natural Gourmet Institute (both now part of the Institute of Culinary Education in New York City.)

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